Pasteurized Palmyrah palm juice so called Nam-taan-sod derived from Palmyrah palm tree (Borassus flabellifer L.) has very short shelf life for only a week in refrigerators due to microbial growth. Evaporation of water from the juice to make concentrated palmyrah palm juice is one of simple methods to extend its shelf life and has been done in several communities in Phetchaburi province. However, the concentrated juice is easy to occur crystallization because of very high sucrose composition. To overwhelm the problem, the appropriate contents of maltodextrin and glucose syrup as food additives added into the concentrated juice were studied at 1-5% and 10-20% by juice weight, respectively. All concentrated juices with total soluble solid of 75^oBrix were subjected to texture analysis, color (L*a*b* values) measurement and sensory acceptance test. The texture analysis showed that stickiness, stinginess, consistency, cohesiveness, and viscosity of the concentrated juices increased with increasing the maltodextrin content from 1 to 5% in the presence of 10 and 15% glucose syrup. However, those texture characteristics of the concentrated juices turned to decrease with increasing the maltodextrin contents in the presence of the 20% glucose syrup. The brightness of the concentrated juices slightly increased with increasing the maltodextrin content associated with the glucose syrup content. On the contrary the chroma values exhibited little decrease with increasing both of the additive contents. The 10% glucose syrup and 5% maltodextrin was selected to prevent crystallization of sugar in the concentrated juice because of the highest scores of sensory acceptance test. After storage for 3 months at ambient temperature, the concentrated juice without any additives showed crystallization of sugars examined by a microscope within 1 month, but the one added with 10% glucose syrup and 5% maltodextrin showed clear liquid without any sugar crystal.