Korean Yuzu Highball Syrup Developed for Refreshing Flavor and Liver Support
Creatrip Team
4 months ago
Jeonnam Rural Development Institute in South Korea has developed a low-sugar yuzu (a Korean citrus fruit) highball syrup aimed at both flavor and liver protection. Working with Chonnam National University, researchers used enzyme technology to convert yuzu sugars into oligosaccharides, preserving the active compound naringin (nari-rutin) alongside oligosaccharides to create a ‘liver-protective yuzu highball syrup.’ Highball (a cocktail of spirits like soju or whiskey mixed with soda) has grown in popularity due to its lower alcohol content and light profile; the new syrup keeps yuzu’s bright aroma while reducing sugar content. The research was published in Process Biochemistry, and the institute plans to transfer the technology to local yuzu processors to commercialize the syrup and develop other yuzu-based products. Yuzu, currently in season, is gaining attention as a health food and export item in markets such as China and the U.S. Researchers hope the innovation will boost yuzu consumption and regional farm incomes.
