| abstract |
[PROBLEMS] To provide sucralose that is stable and significantly reduced in sweetness and coloration (browning / blackening) even by heating under high temperature conditions, particularly under low water content and / or low pH conditions. provide. A hydroxy acid, an organic acid, a polyol compound, a pyrimidine base or a compound containing a pyrimidine base, a flavonoid and / or a glycoside thereof, polyphenol, an organic phosphate compound, a sulfur-containing compound, a lignan, a carotenoid and / or Or its glycosides, tocopherols, saponins, inorganic salts, protein hydrolysates, amino acids, basic substances, porphyrin compounds, chelating agents, melanoidins, reductones, fats and oils, phospholipids, butylhydroxyanisole, butylhydroxytoluene, citrus A sucralose preparation containing one or more selected from fruit juice components, betaine, isobetanin, gingerol, oryzanol and ferulic acid. [Selection figure] None |