The present invention addresses the problem of providing a technique for masking bitterness of a composition containing a collagen peptide. It becomes possible to provide a method for masking bitterness of a composition containing a collagen peptide by adding a glycerophospholipid component comprising a neutral glycerophospholipid and an acidic glycerophospholipid at a specified content ratio or adding a sphingoglycolipid in a specified amount relative to the amount of the collagen peptide.本發明之課題為提供一種掩蔽含有膠原蛋白肽之組成物的苦味之技術。即提供一種藉由添加含有特定比率的中性甘油脂質及酸性甘油脂質之甘油脂質，或添加對於膠原蛋白肽為特定比率的鞘醣脂質，可掩蔽含有膠原蛋白肽之組成物的苦味之方法。
