PROBLEM TO BE SOLVED: To provide a polysaccharide material capable, by inhibiting the release of carbon dioxide from a carbonated beverage over time, of inhibiting flavor changes including palatability at the time of drinking.SOLUTION: It has become possible, by adding a water-soluble Pisum sativum polysaccharide to a carbonated beverage and inhibiting the release of carbonic acid therefrom over time, to retain the carbonic acid of the carbonated beverage for a long time and to inhibit flavor changes between immediately after unsealing and after the passage of pre-drinking storage time following unsealing.
