| abstract |
The present application provides a food-keeping-quality improver characterized by including: at least one bacteriostatic substance selected from the group consisting of acetates, sorbic acid and salts thereof, propionic acid and salts thereof, benzoic acid and salts thereof, amino acids, and nisin; and inulin. The keeping-quality improver enables the keeping quality of food to be improved, while limiting change in the colour and taste of the food to a minimum. |