Sweeteners
Natural Plant-Derived High-Potency Non-Sugar Sweetening Base Material
Monk Fruit Extract are natural cucurbitane-type triterpene saponin high-potency sweet substances extracted from Siraitia grosvenorii (Luo Han Guo). They are mainly accumulated in the mature fruits of Siraitia grosvenorii. Industrially, they are predominantly produced from dried Siraitia grosvenorii fruits via water extraction, purification and spray-drying processes. It is a food additive permitted for use in China. CNS No. 19.018, INS No. -, CAS: 88901-36-4. Complies with national standard GB 1886.214-2016. In accordance with GB 2760-2024, it shall be used in appropriate amounts according to production requirements in all kinds of foods. It features four core attributes: natural plant origin, ultra-high sweetness, zero-calorie profile, and modifiable after-flavour via blending.
Main Components: High-purity Monk Fruit Extract (primary active ingredient: Mogroside V)
Core Specifications: Food-grade Mogroside V content 20%-80% (custom-formulated powder grades available upon request)
Appearance: Light-yellow to brownish-yellow powder with slight characteristic Siraitia grosvenorii aroma; odour-free and free of visible impurities. Sweetness is 250-400 times that of sucrose, with mellow sweet profile and mild characteristic after-taste at high concentrations.
Stability: Resistant to high-low temperature, acid and alkali. Excellent thermal stability within pH 3-7; minimal sweetness loss under high-temperature sterilization and baking conditions. Moderate hygroscopicity. Shelf-life: 24 months when hermetically stored in cool, dry and dark conditions.
Solubility: Readily soluble in hot / cold pure water and aqueous ethanol solutions. Aqueous solution is light-yellow and transparent. Exhibits excellent compatibility with sugar alcohols, colloids, proteins and organic acids.
➢Regulatory: Passed global authoritative safety assessments including FDA GRAS, JECFA and EFSA. Unlimited addition is allowed for most food categories in China with outstanding natural-plant labelling selling points.
➢Processing: Ultra-high sweetness with extremely low dosage, contributing almost no bulk volume. Acid-resistant and heat-resistant, compatible with UHT sterilization, baking, boiling and other processes; stable batch-to-batch performance.
➢Health: Zero-calorie, does not participate in blood-glucose metabolism and triggers no insulin stimulation. Cannot be utilised by oral pathogenic bacteria to produce acids; imposes no metabolic burden, suitable for glycemic-control and weight-loss populations.
➢Formulation Compatibility: Freely combinable with erythritol, xylitol, sorbitol, mannitol, allulose, steviol glycosides to mask its mild intrinsic after-taste and optimise sweetness profile, suitable for full-range sugar-free and low-sugar formulations.
➢Practicality: Natural-plant labelling property, a preferred high-potency sweetener for clean-label formulations. Blending with sugar alcohols delivers taste profiles closely approximating sucrose, widely applied in food and health-product sectors.
Sweetness reaches 250-400 times that of sucrose. Very low addition rate in formulations, barely altering solid-content levels and exerting no negative impact on product texture and viscosity, ideal for sugar-free conversion of diverse products.
Delivers no caloric value, hardly absorbed and utilised by human body. It does not trigger blood-glucose or insulin fluctuations, applicable for diabetics, blood-glucose-sensitive groups and weight-loss consumers.
Outstanding stability under acidic and neutral conditions, well-suited for acidic beverages such as fruit juices and fruit vinegars. Tolerates ultra-high-temperature sterilization, baking and boiling with limited sweetness degradation during processing.
Derived from the food-medicine homologous fruit Siraitia grosvenorii, meeting consumer demands for natural and non-synthetic ingredients and facilitating clean-label product development.
Oral pathogenic microorganisms such as Streptococcus mutans cannot metabolise Monk Fruit Extract to generate organic acids. It reduces dental-plaque formation and lowers enamel-erosion risk, delivering auxiliary anti-caries effects.
High-concentration standalone application yields mild characteristic after-taste. Formulation with polyols effectively modulates sweetness curves, suppresses after-notes and achieves sucrose-like sweet sensory experience.
Monk Fruit Extract are widely-adopted natural plant-based high-potency sweeteners with food-safety credentials and multiple physiological benefits:
Minimal absorption in human gastrointestinal tract, scarcely entering blood circulation. It imposes no stimulation on blood glucose or insulin and provides a natural sweetening option for glycemic-management populations.
Cannot be fermented by oral harmful bacteria to produce acids, mitigating enamel erosion induced by acidic substances and supporting oral-health maintenance.
Extremely low dosage in regular formulations generates no intestinal osmotic pressure and rarely causes bloating or diarrhoea, exhibiting good general-population tolerance.
Fully replicates sucrose-derived sweetness without introducing calories and helps reduce total dietary caloric intake.
➢Dairy Products
Yoghurt & fermented milk: Blended with sugar alcohols to replace sucrose, zero-calorie, optimises flavour and reduces sugar content.
Milk-based beverages & plant-protein drinks: Delivers high-intensity sweetness without increasing system solids, suitable for clean-label sugar-free dairy formulations.
Ice-cream & frozen desserts: Formulated with sugar alcohols to reduce total sugar content, optimise sweetness and avoid disruption of ice-crystal structures.
➢Baked Foods
Bread, cakes & toast: Combined with polyols for sugar reduction; tolerates baking high-temperatures with good sweetness retention.
Biscuits, shortbread & pastries: Extremely low dosage without altering dough properties, suitable for clean-label sugar-free bakery applications.
Meal-replacement baked goods: Provides natural sweetness and works with dietary fibre to enhance product health attributes.
➢Beverages
Sugar-free tea drinks, sparkling water & functional beverages: Core high-potency sweetening base, key raw material for clean-label solutions.
Coffee, meal-replacement shakes & oral liquids: Compatible with functional formulations, no adverse interactions with vitamins and active ingredients, maintains system stability.
Fruit juices, fruit vinegars & acidic drinks: Strong acid resistance, stable sweetness under high-temperature sterilization and high flavour-restoration fidelity.
➢Confectionery & Chocolate
Sugar-free hard candies, gummies, jellies & puddings: Blended with sugar alcohols to realise high sweetness and lower total product calories.
Chocolate & filled candies: Minor addition modulates sweetness and cuts sucrose dosage without impairing product forming or storage performance.
Chewing gums, mint lozenges & throat-soothing candies: Natural-source sweetness with auxiliary dental-care benefits for plant-based oral-care products.
➢Sauces & Condiments
Salad dressings, fruit jams & compound condiment sauces: Small addition partially replaces sucrose for sugar reduction while preserving sauce rheological properties.
Barbecue glazes & light-food sauces: Blended with sugar alcohols to balance flavour layers for clean-label light-food formulations.
➢Meat Products
Low-temperature hams & low-fat sausages: Trace-level sweetening neutralises fishy notes without interfering with meat emulsification or slicing performance.
Glycemic-management solid beverages, weight-loss meal-replacement powders, compressed candies, functional nutritional supplements for middle-aged-elderly and children. Suited for clean-label health-oriented formulations featuring natural origin, zero-calorie profile and metabolic-friendliness.
Pet dental-care snacks, chewing sticks and nutritional pastes. Trace-level sweetening improves palatability with zero caloric burden and assists pet oral-care protection.
Toothpastes & mouthwashes: Natural-source flavour-masking sweetener optimising oral sensory experience. Skin-care & washing-care products: Minor usage for flavour-masking and odour adjustment.
Medicinal flavour-masking agent for oral tablets and granules to mask bitter off-notes of active pharmaceutical ingredients. Applied in oral special-medical-purpose foods to meet formulation requirements for special populations.
Feed additive for livestock and aquaculture. Trace-level addition improves feed palatability and increases feed intake.
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