| abstract |
Sweetness improving agents capable of improving sweetness characteristics, in particular, aftertaste characteristics. More particularly, the sweetness improving agents contain as the active ingredient a yeast extract, in particular, one containing sodium 5′-inosinate and/or sodium 5′-adenylate, sodium 5′-guanylate; sodium 5′-uridylate and sodium 5′-cytidylate, each in an amount of 1 to 15% based on the weight of the yeast extract, and 1 to 20% of sodium glutamate. |