The monk fruit products include monk fruit powder, monk fruit glycosides, and monk fruit concentrated juice. Monk fruit powder and Monk fruit concentrated juice both implement food standards, where the content of mogroside is less than 20%;Mogroside is a type of sweet glycoside mixture consisting of cucurbitane triterpenoids connected with different numbers of sugar groups, and mogroside V is one of the highest content.
Compared with cane sugar and stevia, the sweetness of mogroside is 300 times that of sucrose, 0 calories, and does not cause changes in blood sugar. At the same time, it has good water solubility, good thermal stability, is soluble in ethanol, acid and alkali resistant, does not ferment, and is suitable for production design of products in different scenarios. Importantly, mogroside does not have the post-bitter taste of stevia, has a good taste, and can modify the bitter, astringent, and sour tastes. It is usually used in combination with other sweeteners. It can also be used in products with a clean label claim without addition Volume limit.
Monk fruit can be used as functional sweetener, it also plays an importants role in food industry together with other natural sweetners.Monk fruit(Luo Han Guo) and Stevia have a good synergistic effect, which can improve the taste and improve the cost performance; Monk fruit and Erythritol have a good taste and improve the texture. The sweetness is similar to cane sugar, which is in line with consumption habits. The inulin combination improves the taste, benefits the intestinal health, and the label is cleaner. The combination of Luo Han Guo, Allose, and Trehalose can improve the taste, taste and health, and is suitable for the application of baked products.