Monk Fruit Extract Powder

The main sweet component of Momordica grosvenori is a type of glycoside compound with cucurbitacin triterpene mogroside alcohol as the aglycone, collectively known as mogroside. Among them, mogroside V has the highest content, which is the main quality indicator of mogroside and also affects the sweetness of monk fruit. The main factor of glycoside sweetness.
The sweetness of 1% mogroside V is about 4 times the sweetness of sucrose. Its content in ripe fresh fruits of monk fruit is 0.3%-0.5%, and in dried fruits it is about 1.0%. Monk Fruit Extract Powder Mogroside powder is generally extracted from mature fresh fruits. The basic process is to use water as the solvent for extraction. The extract is centrifuged and filtered to obtain a clear liquid, which is then purified by resin chromatography and dried to obtain the mogroside product.

The common specifications of monk fruit extract on the market are 20%-25% mogroside V content and 50%-60%. The former retains part of the natural flavor of monk fruit and plays a role in sweetening and enhancing the flavor, while the latter removes the mogroside V content. Other miscellaneous flavors only retain the sweetness of Luo Han Guo. Its sweetness is pure and clean, soft and sweet, lasting for a long time. The sweetness is slow but can last for a long time. After the sweetness is finished, there is no bad aftertaste such as bitterness, astringency, or metallic taste.

Monk Fruit Extract Powder

Item	Specification	Result
Physical Characteristics
Appearance	White powder	conforms
Odor & Taste	characteristic	conforms
Particle Size	100% pass through 80 mesh sieve	conforms
Chemical Test
Specification	10:1	TLC
Loss on Drying	≤5%	3.1%
Ash	≤10%	4.5%
Lead(Pb)	≤1.5ppm	Conforms
Mercury(Hg)	≤0.3ppm	Conforms
Arsenic(As)	≤1.0ppm	Conforms
Cadmium(Cd)	≤1.0ppm	Conforms
Microbiological Tests
Total plate count	≤1,000cfu/g	Conforms
Yeast and Mold	≤100CFU/g	Conforms
Salmonella	NEGATIVE	NEGATIVE
Conclusion:	Conform to specification

Monk Fruit Extract Powder

Monk fruit (Siraitia grosvenorii) is widely used to treat colds and sore throats.
Luo Han Guo extract improves the intestinal flora and promotes the diversity of intestinal bacteria.
Monk fruit extract reduces fat inflammation and reduces inflammatory cell infiltration in adipose tissue induced by high-fat diet and aspartame.

Advantages of Monk fruit extract:

1. It can be used in combination with other sweeteners to have a better taste. It is usually used in combination with stevia;

2. High sweetness and low calories, attracting consumers to choose healthier and lower-calorie foods;

3. Good stability, the performance is very stable during the entire processing and storage process, even in dairy products.

Monk Fruit Extract Powder

As a natural sweetener, Monk Fruit Extract powder mogroside has been widely used in high-end beverages, food, health products and other categories.

Monk Fruit Extract Powder