Monk Fruit Extract

Product Introduction

Monk fruit extract is light yellow to brown powder . its sweetness is 240 times that of sucrose, the flavor is also close to that of sugar, with an aftertaste similar to licorice. The melting point of chemical grade mogroside is 197～201℃. Easily soluble in water and ethanol.

The fruit contains non-sugar sweetness components, mainly triterpene glycosides: mogroside V and IV. The sweetness of mogroside V is 256-344 times that of sucrose, and mogroside IV is 126 times that of sucrose. It also contains a lot of glucose , and fructose accounts for 14%. It also contains 26 inorganic elements such as manganese, iron, nickel, selenium, tin, iodine, and molybdenum, protein, vitamin C, etc.

Production process

dry monk fruit→pretreatment→extraction→concentration→microfiltration→super

Filtration→Nano filtration→Spray→Drying→Sterilization→Packaging

Product Character

Basic information:monk fruit extract

Latin Name: Momordica grosevonia

Part Used: fruit

Specification: 30%, 80-95% Mogrosides ; 20%,25%,30%,40% MogrosideV

Appearance: brownish yellow fine to off white powder;

CAS NO.: 88901-36-4

Test Method: By HPLC

Molecular Formula: C59H98O299

Molecular Weight: 1270

Usage

Modern medical research has found that monk fruit extract is rich in mogrosides. It has a hypoglycemic effect and can be used to assist in the treatment of diabetes.

It has the effect of lowering blood fat and weight loss, can assist in the treatment of hyperlipidemia, and improve the image of obese people.

It can be widely used in nutrition and health products, baby food, puffed food, seasonings, middle-aged and elderly food, solid beverages, cakes, cold foods, convenience foods, instant foods, etc.