| abstract |
(57) Abstract: A sour masking method is provided, wherein one or more high-intensity sweeteners are used in a product exhibiting a sour taste in an amount equal to or less than a sweetness threshold value. According to the present invention, it is possible to reduce or alleviate excessive sourness in various end products exhibiting sourness. Further, the taste of the product can be improved while maintaining various effects of the acid. Therefore, the present invention can be easily applied to a product that requires reduction or alleviation of acidity by using a lesser amount of a high-intensity sweetener than usual. |