Our monk fruit extract powder is a highly concentrated sweetener derived from Siraitia grosvenorii (Luo Han Guo) fruits. Standardized to ≥50% total mogrosides—with Mogroside V as the primary active compound—it delivers 150–300× the sweetness of sucrose with zero calories, zero glycemic impact, and a remarkably clean taste profile.
Produced using only food-grade water or ethanol (fully removed during drying), our extraction process avoids synthetic solvents, irradiation, or GMOs—ensuring compliance with clean-label standards.
Origin: Sourced from mountain-grown monk fruit in Guangxi, China—the traditional cultivation region—under certified farming practices.
What Is Monk Fruit Extract?
Monk fruit contains natural triterpene glycosides called mogrosides, which are intensely sweet but not metabolized by the human body. Unlike artificial sweeteners, mogrosides:
- Provide zero calories and zero effect on blood glucose or insulin
- Are heat-stable (stable up to 180°C / 356°F)
- Exhibit antioxidant properties in vitro
- Have no known laxative effects (unlike sugar alcohols)
Our extract is spray-dried into a free-flowing powder, often blended with an carrier (e.g., erythritol or resistant dextrin) for ease of use—but pure (>95% mogrosides) versions are also available upon request.
Key Functional & Health Benefits
- Natural High-Intensity Sweetener: Enables “no added sugar” and “zero calorie” claims
- Diabetic & Keto Friendly: Glycemic Index = 0
- Clean Taste: Minimal licorice or bitter aftertaste when properly purified
- Synergistic: Pairs exceptionally well with stevia, erythritol, or allulose to mask off-notes
- Antioxidant Potential: Mogrosides show free radical scavenging activity in lab studies
- GRAS & Globally Approved: Recognized by FDA, EFSA, FSANZ, and China’s GB standards
Usage Tip: Typical use level is 0.01–0.05% in finished products. Always pre-blend for uniform distribution.
Technical Specifications
| Parameter | Monk Fruit Extract Powder (≥50% Mogrosides) |
|---|---|
| Botanical Source | Siraitia grosvenorii ( fruit) |
| Appearance | Light yellow to beige fine powder |
| Odor & Taste | Mild, sweet; no strong herbal or bitter notes |
| Total Mogrosides | ≥50% (HPLC, dry basis) |
| Mogroside V Content | ≥25% (typical in 50% total mogroside grade) |
| Loss on Drying | ≤5.0% |
| Residue on Ignition (Ash) | ≤2.0% |
| pH (5% solution) | 4.0 – 7.0 |
| Particle Size (D[90]) | ≤150 µm |
| Bulk Density | 0.30 – 0.50 g/mL |
| Shelf Life | 24 months (sealed, cool & dry storage) |
| Heavy Metals (Maximum Limits) | |
| – Lead (Pb) | ≤0.5 mg/kg |
| – Arsenic (As) | ≤0.5 mg/kg |
| – Cadmium (Cd) | ≤0.1 mg/kg |
| – Mercury (Hg) | ≤0.03 mg/kg |
| Microbiological Criteria | |
| – Total Plate Count | ≤1,000 CFU/g |
| – Yeast & Mold | ≤100 CFU/g |
| – Escherichia coli | Absent in 1 g |
| – Salmonella spp. | Absent in 25 g |
| – Listeria monocytogenes | Absent in 25 g |
| Allergen Status | Gluten-Free (<5 ppm), Soy-Free, Dairy-Free, Nut-Free |
| Certifications | Non-GMO Project Verified, Kosher, Halal (available), Vegan Certified |
Analytical methods: HPLC per USP/Chinese Pharmacopoeia; microbiological testing per ISO 4833. Complies with FDA GRAS (GRN No. 793), EU Novel Food (Commission Implementing Regulation (EU) 2017/2470), and GB 1886.269-2016 (China).
Available Grades
- Standard Grade: ≥50% total mogrosides – cost-effective for blends
- High-Purity Grade: ≥80% or ≥95% mogrosides – for premium applications requiring minimal usage
- Carrier-Blended Options: Pre-mixed with organic erythritol, inulin, or resistant dextrin for bulk handling
Note: Pure monk fruit extract is extremely potent. Most commercial products use it at <0.1% in combination with bulking agents.
Applications
- Beverages: Sparkling water, protein shakes, RTD teas, kombucha
- Dairy & Alternatives: Yogurt, plant-based ice cream, milk alternatives
- Bakery: Muffins, cakes, cookies (heat-stable)
- Confectionery: Gummies, hard candies, chocolate
- Dietary Supplements: Chewables, powders, tablets
- Tabletop Sweeteners: Blended with erythritol for 1:1 sugar replacement
Why Choose Our Monk Fruit Extract Powder?
We work directly with monk fruit cooperatives in Guangxi Province, ensuring traceability from orchard to extract. Our GMP-compliant facility uses closed-loop extraction and rigorous QC—including HPLC fingerprinting—to guarantee consistent mogroside profiles and absence of pesticide residues.
Every batch includes: Certificate of Analysis (CoA), HPLC chromatogram, Allergen Statement, and SDS.
Available packaging:
- 1 kg aluminum foil bags (R&D/sample size)
- 10 kg or 25 kg multi-wall paper bags with PE liner
- Custom blending and private labeling available
FAQs
Q: What is Mogroside V, and why is it important for Monk Fruit Extract?
A: Mogroside V is the primary sweet compound (glycoside) found in monk fruit. It’s the most abundant and sweetest mogroside, and the concentration of Mogroside V (e.g., 25%, 50%, 80%) in the extract determines its overall sweetness intensity and often its purity and taste profile. Higher Mogroside V typically indicates a cleaner, less bitter taste.
Q: Is Monk Fruit Extract Powder suitable for ketogenic diets?
A: Yes, Monk Fruit Extract Powder is an excellent choice for ketogenic diets. It contains zero net carbohydrates and has no impact on blood sugar levels, making it a preferred sweetener for low-carb and keto formulations.
Q: What’s the typical shelf life and recommended storage for bulk quantities?
A: Our Monk Fruit Extract Powder typically has a shelf life of 24 months from the manufacturing date when stored in a cool, dry place (below 75°F / 24°C), away from direct sunlight and moisture, in its original sealed, airtight packaging.
Q: Can Monk Fruit Extract Powder be used in hot beverages and baked goods?
A: Yes, Monk Fruit Extract Powder is highly heat-stable and pH-stable, making it ideal for a wide range of applications, including hot beverages like coffee and tea, as well as various baked goods and cooked foods. Its sweetness will not degrade under typical cooking conditions.
Q: How does Monk Fruit Extract Powder compare to stevia or erythritol in terms of taste and functionality?
A: Monk Fruit Extract Powder is often preferred for its cleaner taste profile compared to stevia, which can sometimes have a lingering bitter aftertaste at higher concentrations. While erythritol offers bulk and a cooling sensation, monk fruit provides intense sweetness without those textural or cooling effects, making it versatile for combining with other bulking agents or polyols.
Packing
