The impacts of added additives on mulberry syrup (Moruss Alba l.)

This study is to investigate the effect of factors (added water, sugar content, pH, and carboxy methyl cellulose content) on the process of mulberry syrup. The study’s results show that mulberry syrup has high sensory value, suitable stability and low total color difference with the optimal conditions as the amount of added water of 50% v/v, the adjusted total solutes of 55oBrix, pH 3.8, and blended CMC 0.7%.