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KMID : 1041220130510020180
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Journal of Sericultural and Entomological Science
2013 Volume.51 No. 2 p.180 ~ p.184
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Manufacturing and Characterization evaluation of mulberry concentrate for food additive
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Kim Hyun-Bok
Seok Young-Seek
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Abstract
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Study on extraction and concentration of mulberry leaf were performed to increase utilization as new source of food additives. We analyzed extraction method in EtOH, sugar and hot water solution. The desirable method was 70% alcoholic extraction. Color of concentrate was comparatively stable in 70% alcoholic extraction solution and sugar solution. But hot water extraction was showed color change with brown. By filtering of concentrate in 70% alcoholic extraction and sugar extraction, we removed a deposits. Also, we investigated characteristics of the concentrate from mulberry leaf.
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KEYWORD
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Mulberry leaf, Food additive, Concentrate
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