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Monk fruit extract sweetener
product description
Monk fruit extract sweetener is a high-purity, industrial-grade natural sweetener refined from premium, artificially cultivated Siraitia grosvenorii (monk fruit) originating from Guangxi. We adopt water/anthol purification technology; the product removes excess plant fibers, impurities, and peculiar flavors, retaining high-purity active mogroside ingredients, abandoning traditional high-temperature extraction that destroys active substances.
Our industrial-grade monk fruit extract covers full gradient specifications, including Mogroside V 5%, 10%, 25%, 50%, 60% and 90%, with mainstream industrial-optimized grades of 50% and 60% for large-scale food processing. The product presents as an off-white to milky white fine powder (high-purity grade) and a pale yellow flowable liquid (concentrate grade), with uniform color, no agglomeration, no peculiar smell, and pure sucrose-like sweetness without a bitter aftertaste.
Third-party testing report
We can provide reports from our in-house testing laboratory as well as third-party test reports from organizations such as Eurofins, SGS, and AIE.
Product strength
Chemical & Physical Stability
This product has industry-leading temperature resistance, pH resistance and structural stability. The core active component mogroside V has stable molecular structure, no hydrolysis and no sweetness attenuation in weakly acidic to weakly alkaline environments. It can withstand high-temperature baking (180°C) and high-temperature sterilization (121°C) for a long time, with sweetness loss less than 5%, completely adapting to various high-temperature and high-pressure industrial production processes such as beverage sterilization, pastry baking, and seasoning boiling. Compared with stevia and artificial sweeteners, it has no taste deterioration and no harmful substance decomposition after high-temperature processing.
In addition, the product has excellent light stability and storage stability. After nitrogen-filled sealed packaging, it can maintain stable purity and color for 36 months under normal temperature and humidity, no moisture agglomeration, no deterioration, effectively reducing industrial product scrap rate caused by raw material instability.
Industrial Formula Compatibility & Taste Optimization Advantage
Our monk fruit extract has excellent synergistic blending performance, which can be compounded with erythritol, stevia, allulose and other sweeteners. The optimal blending ratio can enhance sweetness by 22% and effectively mask the cooling bitterness and metallic aftertaste of other natural sweeteners. Its sweetness onset is moderate and duration is long, highly simulating sucrose taste, with no peculiar smell, no astringency, and can mask the sourness and bitterness of raw materials such as plant extracts and soy protein, greatly improving the taste grade of terminal industrial products.
The product has ultra-fine powder particle size (90% <50μm) and instant solubility, which can be quickly and evenly dispersed in water, oil and various formula systems, no precipitation, no stratification, adapting to automatic batching and continuous production lines of modern factories, improving production efficiency.
Safety & Cost-Effective Industrial Production
Zero-calorie, zero-glycemic, zero-caries industrial sweetener, does not participate in human sugar metabolism, suitable for sugar-free, low-sugar, diabetic-friendly industrial product development. It has passed global authoritative safety certification, unlimited dosage in food production per FDA GRAS standard, no usage restriction in industrial formulas, and no safety compliance risk.
With ultra-high sweetness multiple (up to 300 times of sucrose), the industrial dosage is extremely low, which can replace 40%-90% of sucrose in formulas, greatly reducing raw material procurement, transportation and storage costs. At the same time, the batch purity difference is controlled within 2%, ensuring consistent taste and quality of mass-produced products, reducing formula adjustment costs and product defective rate.
Product Application
Beverage Industry
Monk fruit extract is suitable for carbonated drinks, fruit juice beverages, functional beverages, dairy drinks, coffee drinks, herbal tea, and other products. Stable in an acidic pH environment (3.5-5.5), no precipitation after long-term storage, maintaining a clear beverage appearance and pure taste. It can replace sugar to reduce product calories and has good compatibility with beverage preservatives and stabilizers, not affecting beverage shelf life.
Baking & Confectionery Industry
It applies to cakes, cookies, bread, hard candies, soft candies, chocolate, and other baking and confectionery products. Excellent high-temperature resistance ensures stable sweetness during baking and boiling, with good browning performance, improving product texture and appearance. It solves the problem of easy sweetness loss and taste deterioration of traditional sweeteners in high-temperature baking.
Seasoning & Fermentation Industry
It is widely used in soy sauce, condiments, pickled products, spicy snacks, and other seasoning processing. It can mask saltiness and sourness, neutralize the peculiar smell of fermented products, and maintain stable sweetness during high-temperature cooking and sterilization, improving the overall flavor of seasonings.
Health Care & Dietary Supplement Industry
Mogroside V is used in solid beverages, nutritional powders, herbal supplements, probiotic products, and other health products. Zero-glycemic and anti-inflammatory properties fit healthy product positioning, and stable chemical properties do not conflict with active ingredients of health products, protecting product nutritional activity.
Custom Industrial Formula Scenarios
Support customized sweetener solutions for special industrial production such as betel nut products, frozen foods, and meal replacement products, providing targeted dosage ratio and formula optimization schemes.
brand case
European Functional Beverage Manufacturer
A large European functional beverage enterprise has adopted our 60% mogroside industrial-grade extract to replace artificial sweeteners in its sugar-free energy beverage production. Relying on the product’s acid resistance and high-temperature sterilization stability, the enterprise’s product shelf life is extended to 18 months, with no taste attenuation and precipitation problems. The product’s sugar-free and clean-label attributes help it successfully enter the EU high-end healthy beverage market, and the production defective rate is reduced by 12%.
North American Baking Food Factory
A North American chain baking factory uses our 50% mogroside monk fruit extract for low-sugar cake and cookie mass production. The product’s high-temperature resistance and stable browning performance solve the problem of uneven sweetness and color difference in batch baking. After formula optimization, the enterprise’s sucrose usage is reduced by 75%, product calories are significantly reduced, and the product passes American organic food certification, with market sales increased by 20% year-on-year.
Global Food Ingredient Distributor
We provide long-term bulk supply and customized packaging services for an international food ingredient distributor covering 30+ countries and regions. Our products have complete global certification documents and stable batch consistency, helping the distributor achieve zero-complaint cross-border sales, with annual repeated order rate exceeding 95%.
European Organic Sparkling Water Brand
To meet EU organic certification requirements, the brand needed to replace the artificial sweeteners in its original formula. We provided a customized solution using 30% monk fruit extract, enabling a formula upgrade without requiring modifications to the existing production line. The product successfully entered high-end organic supermarket channels across multiple EU countries, achieving sales of over 1.2 million bottles in the first quarter after launch.
FAQ
Q1: What is the difference between Monk Fruit Extract and Monk Fruit Sweetener Blends?
A: Our pure Monk Fruit Extract retains only the natural sweetening components of the fruit without adding fillers like erythritol or maltodextrin; it offers higher sweetness and a cleaner ingredient label, making it ideal for industrial clients requiring high purity and "clean label" products. In contrast, blended products typically contain bulking agents to allow for a direct 1:1 replacement of sucrose, making them better suited for direct packaging into consumer-facing sugar substitute products.
Q2: Does high-purity Monk Fruit Extract undergo Maillard browning during baking like sucrose does?
A: Pure Monk Fruit Extract does not possess the browning properties of sucrose. However, if your product requires Maillard browning, our technical team can guide you on adjusting other ingredients in your formula to achieve the desired baked color without compromising the low-sugar profile.
Q3: What is the minimum order quantity (MOQ)? Can samples be provided?
A: The MOQ for standard specifications is 1 kg. We offer free samples (10–50 g) for which the customer covers only a small shipping fee, allowing you to conduct formulation testing and flavor verification before purchasing.
Q4: Do your products contain impurities other than Mogrosides?
A: Across our entire product line, the total Mogroside content is significantly higher than the specified Mogroside-V level. Any impurities present consist solely of natural plant fibers and trace elements inherent to the monk fruit itself; there are no artificial additives, and the products fully comply with global safety standards for food additives.
Contact KH Health today to request a sample of 50% 60% Mogroside V , discuss your formulation needs, or get a competitive quote.
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