Factors Affecting Turbidity in Sugar-Reduced CS

I had noticed some time ago, that a few of my production batches of sugar-reduced CS were slightly turbid. Some were not; bizarrely the clearest and most perfect lack of turbidity came from the two batches I made using water that was less-than-optimum (to say the least) that is, the rainwater batch (30 ppm) and the dehumidifier water batch (20 ppm). The absolute crystal clarity of these two batches, made casually and without much thought, lead me to this experiment.
I am making successive batches, all aiming for 20 ppm, with small electrodes (to start with) and a CC of 9 mA. in a DW volume of 350 mls. I am changing the amount of syrup, the drops of Sodium Hydroxide (readers should substitute Sodium Carbonate if desired for greater safety) and the heat used in the manufacture of each batch. I shall comment on the turbidity or otherwise of each finished batch. I hope that I shall find only one significant variable, but I wish to document all batches. Others may comment as desired on suggested combinations.
Temp                                  NaOH 1M drops             Drops of Syrup            Turbidity
Control (Heat/No Syrup)             2                                       0                         Clear
Ambient < T < 60 C                      2                                       1                          V. Clear
70 Deg C                                         4                                        1                          Almost None (Product was already yellow from heat)
Ambient (cold)                              4                                   (trace)                      Clear
70 Deg C (V large anode)             4                                        2                          Clear
70 Deg C (small anode)                1                                   (trace)                      Visibly turbid
I have come to the following conclusions:
1) The amount of syrup is almost irrelevant, even the smallest amount works. I cannot work out what is happening chemically, as this is not a logical conclusion; however it would appear that there is some form of catalytic reaction (?) but would welcome comments from others.
2) The best results come from adding sufficient electrolyte to bring the current into the CC zone. Fortunately, this also means the final strength can be accurately calculated (unless one is fortunate enough to possess a SilverTron).
3) It is better to add the syrup at the end of the run.
4) It is better to use heat as well as syrup/glucose/fructose. The heat does not have to be boiling, 70 Deg C is adequate, but should be sustained for a sufficient length of time to ensure full reduction.
5) Both syrup and Cinnulin do not require heat to work, if energy consumption/cost is a factor.
6) The best results were from the fifth run, but the fourth was virtually as good. I suspect the amperage, amount of syrup and production temperature are not critical factors.