| abstract |
(57) [Summary] [PROBLEMS] To compensate for the degradation of sweetness due to the decomposition of aspartame, to maintain and enhance the masking effect of astringency, and to prevent the deterioration of the masking effect due to decomposition under long-term storage. To provide an astringent masking method that can be used. SOLUTION: A method of masking astringency using aspartame and one or more sweeteners in an amount equal to or less than a sweetness threshold to a food exhibiting astringency. |