Monk Fruit
Industrial Applications
Monk Fruit is primarily used for its extract, which serves as a natural, non-caloric sweetener. Its mogrosides provide intense sweetness without adding calories, making it popular in beverages, dairy products, baked goods, and sauces. Additionally, its antioxidant content adds functional benefits to food and beverage formulations.
Physical Properties
Monk Fruit is a small, round fruit cultivated in select regions, typically with a green to brown exterior when dried. Its extract is water-soluble, highly sweet, and heat-stable, retaining sweetness during cooking and processing. It is odorless, slightly fruity in flavor, and chemically stable under normal storage conditions.
Grade
- Industrial
- Organic 25
- 3.5% Juice
- 30
- 50
Other Names
- Siraitia grosvenorii
- Mogroside V
Abbreviations
- MF
Form
- Solid
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