monk fruit juice powder

Monk fruit juice powder is produced by spray-drying the juice concentrate, which preserves a broader flavor profile. Extract powder is typically made by solvent extraction and may have higher mogroside V concentration but can carry slight solvent residuals. Both are zero-calorie sweeteners, but the juice powder is often preferred for clean-label and natural taste.

Yes. Huacheng Biotech supports small batch orders for R&D purposes. We understand that startups and formulators need flexibility, so we can negotiate a minimum order that fits your budget.

Depending on the mogroside V content—commonly 25% or 50%—the powder provides 200 to 300 times the sweetness of sugar. You’ll need to adjust ratios based on your target sweetness profile, as the sweetness onset is slightly slower than sugar.

Our facility holds FDA registration, HACCP, GMP, CE, and BRC certifications. Currently we do not offer certified organic monk fruit juice powder, but we can provide documentation on pesticide-free cultivation practices if required.

Keep it in a cool, dry place below 25°C, away from direct sunlight and moisture. Sealed original packaging provides a shelf life of 24 months. Once opened, use promptly to avoid clumping from humidity.