Description
The standardized extract of Monk Fruit (Siraitia grosvenorii, luo han guo), containing concentrated mogroside V as the principal sweet active. Used as a natural high-intensity sweetener with approximately 200 to 300 times the sweetness of sucrose at supplement grades, rising to 400 to 500 times at premium grades.
Off-white to light tan free-flowing powder. The standalone extract is distinct from blended Monk Fruit sweetener products (catalog id 26116) which combine the extract with bulking agents for 1:1 sugar replacement.
We supply food-grade Monk Fruit Extract from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Non-GMO and certified-organic grades are available.
Common market grades include 25 percent Mogroside V (cost-effective baseline), 40 percent Mogroside V (the workhorse beverage grade), 50 percent Mogroside V, 60 percent Mogroside V (premium grade), and high-purity Mogroside V 90 percent or higher (premium tabletop and pharmaceutical applications).
Bulk and reduced-MOQ shipments. Batch-level COA covering mogroside V content (HPLC), total mogrosides, residual solvents, heavy metals, pesticides, and microbiology.
Introduction
Monk Fruit (Siraitia grosvenorii) is a perennial vine native to southern China and northern Thailand. The fruit has been used in traditional Chinese medicine for at least eight centuries for respiratory and digestive complaints.
Industrial production proceeds by hot-water extraction of dried Monk Fruit, followed by chromatographic purification, decolorization, and spray-drying to defined mogroside V content. Higher-purity grades require additional purification passes and reflect substantial cost increases.
Classified as Generally Recognized as Safe by the U.S. FDA (2010), approved in China, Japan, Australia, New Zealand, Singapore, and several other markets. EU approval is pending under the Novel Foods regulation.
Strategic positioning targets the natural high-intensity sweetener market alongside Stevia and Allulose. Monk Fruit commands a price premium over Stevia, justified by cleaner taste profile (less licorice aftertaste) and stronger natural-positioning support for clean-label brands.
Where it is used
- Sugar-free beverages: premium natural-positioning sweetener applications
- Sugar-free confectionery: gummies, chocolates, and clean-label candies
- Sugar-free baked goods and bakery applications
- Sugar-free dairy and frozen desserts in natural-positioning brands
- Tabletop natural sweetener formats (typically blended with erythritol)
- Functional beverages and wellness drinks
- Sugar-free protein powders and sports nutrition
- Pharmaceutical syrups requiring natural sweetening
- Traditional Chinese Medicine and herbal-product applications
Technical data
| Item | Specification |
|---|---|
| Appearance | Off-white to light tan free-flowing powder |
| Mogroside V content (HPLC) | 25% / 40% / 50% / 60% / 90%+ (grade dependent) |
| Total mogrosides | typically 1.5 to 2 times mogroside V content |
| Loss on drying | ≤ 5.0% |
| Residue on ignition | ≤ 5.0% |
| Heavy metals (as Pb) | ≤ 2 mg/kg |
| Residual solvents | Within JECFA limits |
| Source | Siraitia grosvenorii dried fruit |
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