To provide a composition exhibiting an excellent discoloration suppressing effect while maintaining texture and taste of unheated foods, and a method for producing a food inhibited from being discolored.SOLUTION: The composition includes sugar alcohol as active ingredient to inhibit unheated foods selected from fruits, vegetables and meat from being discolored; reduced starch syrup having a saccharide composition of monosaccharide of 1 to 50 mass percent, disaccharide of 6 to 75 mass percent, trisaccharide of 7 to 25 mass percent, tetrasaccharide of 1 to 13 mass percent, and pentasaccharide or higher of 1 to 81 mass percent, erythritol or maltitol can be used as the sugar alcohol.SELECTED DRAWING: Figure 7

You do not currently have access to this content.