To obtain a food containing docosahexaenoic acid, exhibiting marked fishy aftertaste originated from docosahexaenoic acid and useful as a health food, or the like, having suppressed continuing fishy feeling, retention feeling and remaining feeling after meal by including sucralose as a component.
The objective food contains sucralose having a structure obtained by substituting 3 hydroxyl groups at the 1,6-sites of fructose residue and the 4-site of glucose residue in sucrose molecule with chlorine molecule and has highquality sweetness of as high as 600 times the sweetness of sucrose. Preferably, a masking agent for suppressing the fishy aftertaste originated from docosahexaenoic acid is prepared by using sucralose as an active component. The compounding amount of sucralose to the food containing docosahexaenoic acid is preferably 0.01-1 wt.% based on 1 pt.wt. of the docosahexaenoic acid in the food.
KOJIMA NAOTO
FUJII MIKI
