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Mulberry — Ingredient · Foodgeist
Ingredient
Mulberry
Morus, a genus of flowering plants in the family Moraceae, comprises 10-16 species of deciduous trees commonly known as mulberries growing wild and under cultivation in many temperate world regions.
About
Morus, a genus of flowering plants in the family Moraceae, comprises 10-16 species of deciduous trees commonly known as mulberries growing wild and under cultivation in many temperate world regions.
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
volatile compounds→ within limits →black mulberry and black currant distillates
regulation: European Council Regulation 110/2008
“In the two distillates obtained, the volatile compounds that can pose health hazards are within the limits of acceptability fixed by the European Council (Regulation 110/2008) for fruit spirits”
What science says
nutrition finding
“reduced fasting blood glucose and A1C concentrations in 12 subjects with type 2 diabetes (4)”
mulberry leaf extract→reduced→fasting blood glucose and A1C concentrations in 12 subjects with type 2 diabetes
“relative to glybenclamide therapy, reduced fasting blood glucose, serum lipids, and lipid peroxidation indicators in subjects with type 2 diabetes (5)”
mulberry leaf extract→reduced→fasting blood glucose, serum lipids, and lipid peroxidation indicators in subjects with type 2 diabetes
“The effects of stabilizers (CMC and xanthan gum) on the physical characteristics of cloudy ready-to-drink mulberry fruit juice (via the addition of mulberry fruit pulp at a mass fraction of 5%) during storage (4°C for 1 week) were also determined using different mass fractions of the stabilizers (0.1%, 0.3%, and 0.5%).”
stabilizers (CMC and xanthan gum)→affected→physical characteristics of cloudy ready-to-drink mulberry fruit juice
“Cloudy mulberry juice containing 0.5% xanthan gum as the stabilizer had the highest acceptance rate among panelists (average acceptance was 6.90 ± 1.37 points) and produced no precipitate during storage.”
cloudy mulberry juice containing 0.5% xanthan gum→had→the highest acceptance rate among panelists and produced no precipitate during storage
“In the two distillates obtained, the volatile compounds that can pose health hazards are within the limits of acceptability fixed by the European Council (Regulation 110/2008) for fruit spirits”
volatile compounds→within limits→black mulberry and black currant distillates
