Monk Fruit Extract Powder

Siraitia grosvenorii extract is light yellow powder to brown extract. The taste is extremely sweet, with a sweetness 240 times higher than that of sucrose, and a sweetness similar to sugar, with a slightly licorice like aftertaste. The melting point of high purity mogroside is 197-201 ℃. Easy to dissolve in water and ethanol.

1. Sweetener: Momordica grosvenorii glycoside can be used as a sweetener for food, beverage, tobacco and other products, and can replace the traditional sugar sweetener.

2. Antioxidant effect: Momordica grosvenorii glycoside has a certain antioxidant effect, which can help slow down cell aging and prevent chronic diseases.

3. Hypoglycemic effect: Momordica grosvenorii glycoside can promote the secretion of insulin, reduce the blood sugar level, and has a certain therapeutic effect on diabetes patients.

4. Weight loss effect: Momordica grosvenorii glycosides can inhibit the synthesis and accumulation of fat and help reduce weight and fat content.

1. Can be used in combination with other sweeteners for better taste, usually used in combination with stevia;

2. High sweetness, about 300 times that of sucrose. Low calorie content, when the sweetness is equal, the calorie content is only 2% of sucrose. Attract consumers to choose healthier, lower calorie foods;

3. Strong stability, with stable performance throughout the entire processing and storage process, even in dairy products. Heating continuously for 25 hours in a neutral aqueous solution at 100 ℃, or heating for a long time in air at 120 ℃, still remains intact and has excellent thermal stability. In addition, it will not undergo any changes with pH value after being stored for 2 years within the pH range of 2.0~10.0.

4. Food safety. The acute toxicity test showed that the product is non-toxic and the LD50 value is above 100g/kg.

Specification of Monk Fruit Extrac:

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