A taste modifier which comprises the following components (A) and (B): (A) an acidic phospholipid or a lyso form of the same; and (B) at least one surfactant selected from among nonionic surfactants, anionic surfactants, cationic surfactants, amphoteric surfactants and natural surfactants. Because of having an excellent taste modifying effect, the taste modifier of the present invention can be employed in foods, medicinal compositions for oral use or cosmetics having unpleasant tastes (for example, bitterness, pungency, puckery taste, tang, astringency). Thus these unpleasant tastes can be masked and, at the same time, an improved aftertaste can be obtained. This product can be uniformly dispersed in water in a stable state, which makes it advantageous from the viewpoint of handling.
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