monk fruit extract sweetener

The monk fruit extract sweetener we supply typically ranges from 25% to 80% mogroside V, tested by HPLC. Lower grades still deliver around 150–200 times the sweetness of sucrose with a clean aftertaste, while higher concentrations push closer to 300 times sweetness equivalency. Solubility stays above 90% in water at ambient temperature, which matters a lot for beverage lines where clogged filters kill uptime. Since Hunan Huacheng operates its own extraction and refining towers, the supply chain isn’t strung across three middlemen—we control the key steps from fresh fruit maceration through ion-exchange polishing. That setup also lets us offer lot-specific documentation: moisture below 5%, ash under 1%, and microbial loads within standard food-grade limits. BRC and FDA registration means the paperwork is ready if your QA team wants to audit. The economic angle is simpler than most realize. By cutting out trading layers, our monk fruit extract sweetener lands at price points that make sugar reduction initiatives pencil out, even for private-label products. Typical formats include spray-dried powder in 25 kg drums or custom sachets for pilot runs. Blends with erythritol or inulin are also available if your application needs bulk without a gummy texture.