A composition for improving unpleasant taste caused by high-intensity sweetener
AssigneesAsahi Group Foods, Ltd., Asahi Group Holdings, Ltd.
InventorNoboru OTSUSHI
Life of this patent
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Abstract
The present invention can provide a composition capable of improving an unpleasant taste caused by high-intensity sweeteners, in which the yeast odor is improved and/or the masking effect of the unpleasant taste caused by high-intensity sweeteners is sufficiently performed. A composition for improving the unpleasant taste caused by high-intensity sweeteners, comprising an extract of yeast cell walls degraded by a cell wall lytic enzyme, in which the degraded extract contains 50 mass% or more of carbohydrates to the dry mass of the degraded extract.
Claims19
A composition for improving the unpleasant taste caused by high-intensity sweeteners, comprising an extract of yeast cell walls degraded by a cell wall lytic enzyme, wherein the degraded extract contains 50 mass% or more of carbohydrates to the dry mass of the degraded extract.
A method for producing a composition for improving the unpleasant taste caused by high-intensity sweeteners comprising an extract of yeast cell walls degraded by a cell wall lytic enzyme which comprises:
- (A) treating yeast cell walls with a cell wall lytic enzyme, and
- (B) recovering the soluble fraction of the treated product obtained in (A).
Dependencies are inferred from the claim text.