Sugar Replacement Natural Sweeteners Organic Luo Han Guo Extract Powder 50% Monk Fruit Extract Mogroside V

• Customization: Available
• Certification: BRC, ISO, HACCP
• Assay Method: HPLC-MS, HPLC, UV
• Model NO.: IN145
• Application Form: Injection
• Application: Food, Health Care Products, Medicine
• State: Powder
• Appreance: Yellow Powder to White Powder
• Latin Name: Yellow Powder
• Assay: Mogroside V 20%
• Grade: Food Grade
• Loss on Drying: 5.0%
• GMO Status: GMO Free
• Resource: Artificial Planting
• CAS No.: 88901-36-4
• Chemical Formula: C60h102o29
• Transport Package: 25kg/Drum
• Specification: Mogroside V 20%-80%
• Trademark: INNER
• Origin: China
• HS Code: 1302999099
• Production Capacity: 500tons

Product Description

 

Product Description

 

Product Name	Monk Fruit Extract
Latin Name	Siraitia grosvenorii
Part of  Plant	Fruit
Active Ingredient	Morgroside V
CAS No.	88901-36-4
Chemical formula	C60H102O29
Description	Monk fruit extract is rated a zero on the glycemic index and has zero calories and zero carbs so it won't spike blood sugar diabetics can incorporate it into their diet more easily than sugar. Monk fruit is considered a healing herb in Eastern medicine and has been used since its discovery to treat all kinds of ailments. Because the people who farm it live so long, it is also thought to be the secret to longevity. Unlike other fruits, monk fruit's sweetness comes from antioxidants called mogrosides.The mogrosides, specifically mogroside V, that is found in monk fruit, have been shown to have antioxidant and anti-inflammatory properties.
Characteristics	1. 100% water soluble and good PH stability and heat stability. 2. High sweetness,zero calorie,zero fat 3. Pure flavor and no bitter after-taste 4. Safe to be consumed by diabetics

 

What is Monk Fruit Extract?

Monk fruit is a kind of perennial vine plant of cucurbitaceae, native to Guilin, Guangxi, China, but also distributed in Yunnan, Guizhou and other places. Monk fruit is not only a kind of edible fruit, but also a kind of medicinal plant. It has many effects, such as clearing heat and moistening lung, relieving cough and phlegm, lowering blood pressure and anti-oxidation. Monk fruit extract is a natural sweetener extracted from the monkfruit plant. It mainly contains monkfruit glycoside, also known as monkfruit sweet or monkfruit alcohol, which is extremely sweet, more than 300 times sweeter than sucrose, but contains almost no calories.

The unique advantages of Monk Fruit Extract as sweeteners
 

1. Satisfy the need for sweetness. It can satisfy people's need for sweetness without causing blood sugar and weight gain, making it an ideal choice for diabetics and those who lose weight.

2. Exert medicinal function. It is not only a sweetener, but also a medicine and food homology of Chinese herbal medicine, with clearing heat and moistening lung, relieving cough and phlegm, reducing blood pressure, antioxidant and other health functions.

3. Suitable for high temperature processing. It also remains stable at high temperatures and will not break down or spoil, making it suitable for use in high-temperature processed products such as baked goods.

4. Natural and non-toxic. It is a natural plant extract, without any synthetic or added ingredients, no toxic side effects to the human body. It has been approved as "safe food for the public" by the US FDA.

 

 

Specification

 

ITEM	SPECIFICAITON	METHOD
Active Ingredients
Mogroside V	≥25%	CP2010
Mogrosides	≥80%	CP2010
Physical Control
Identification	Positive	TLC
Appearance	Light Brown yellow powder	Visual
Odor	Characteristic	Organoleptic
Taste	Characteristic	Organoleptic
Sieve Analysis	100% pass 80 mesh	80 Mesh Screen
Chemical Control
Loss on Drying	≤5%	HB43-S Moisture Meter
Ash	≤2%	2g / 525 ºC / 5hrs
Arsenic (As)	NMT 0.5ppm	GB/T5009.11-2003
Cadmium(Cd)	NMT 0.5ppm	GB/T5009.15-2003
Mercury (Hg)	NMT 0.1ppm	GB/T5009.17-2003
Lead (Pb)	NMT 0.5ppm	GB/T5009.12-2010
Heavy Metals	NMT 10ppm	Colorimetric method
Microbiological Control
Total Plate Count	<10000cfu/g	GB47892-2010
Salmonella	Negative	GB4789.4-2016
Yeast & Mold	<1000cfu/g	GB4789.15-2016
E.Coli	Negative	GB47893-2010

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