Monk fruit is a perennial vine of Cucurbitaceae monk fruit, mainly produced in Guilin, Guangxi. The monk fruit has the same source of medicine and food, and has high nutritional and medicinal value. Nutrients mainly include mogrosides, sugars, proteins, flavonoids, amino acids, vitamins and mineral elements.
What Is Monk Fruit Sweetener？
Among the saponins isolated from monk fruit, the main index component is mogroside V, which is 300 times sweeter than sucrose, but only 1/50 of the calories of sucrose. Not only high plant content, but also good water solubility. It also has the effects of clearing heat and moistening lungs, antitussive and laxative, preventing obesity, constipation, and diabetes.
Mogroside has high sweetness, low calorie, no peculiar smell, light color, good water solubility and good stability. It is stable in neutral aqueous solution at 100°C, and will not be damaged by long-term heating in air at 120°C. It belongs to non-toxic fermentation, it is not easy to mildew when used, and it is not affected by the pH value (PH value between 2-10).
Is Monk Fruit Extract Safe?
Mogroside V has the characteristics of good stability, high sweetness and almost zero calories. In addition to having significant pharmacological activity, it can also be used as a natural food additive. As a natural high-sweet sweetener, mogroside has multiple attributes of natural plants, medicinal value and high sweetness. As a hypoglycemic food additive and dietary supplement, mogroside has broad market prospects in the fields of food, beverages and health products.
How To Use Monk Fruit Sweetener?
Monk fruit sweetener can be used as a sweetener to partially or completely replace sucrose, widely used in various foods, especially sugar substitutes for obese and diabetic patients.
In addition to its use as a natural sweetener, many manufacturers use mogroside to develop a variety of food and dietary supplements, such as lozenges, beverages, and granules.