The objects of the present invention are to provide a method for inhibiting the coloration of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ²-fructofuranosidic linkage, without deteriorating the taste inherent to the syrupy sweetener and to provide a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ²-fructofuranosidic linkage, which is stabilized by the method. The present invention attains the above objects by providing a method for inhibiting the coloring of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ²-fructofuranosidic linkage, which comprises a step of incorporating a lactate into the syrupy sweetener, and by providing a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ²-fructofuranosidic linkage, which is stabilized by the method.
