| abstract |
(57) [Problem] To provide an acidulant which can be widely applied to foods by improving the taste quality of the acidulant. Another object is to provide a new use of raffinose. SOLUTION: By adding raffinose, which is a kind of oligosaccharide, to an acidulant, the taste peculiar to the acidulant is reduced, and when applied to food, its palatability (taste, taste) To control the acidulant with significantly improved taste quality without affecting the taste. |