monk fruit powdered sweetener

Our monk fruit powdered sweetener is a natural, high-intensity sweetener produced through water extraction and concentration of monk fruit, then spray-dried into a fine powder. Typical mogroside V content ranges from 25% to 80%, depending on grade. The powder is off-white to yellowish, with a mild sweetness onset and negligible aftertaste compared to stevia. Solubility is adequate for liquid systems with moderate heating; for dry applications like baking blends or protein powders, it blends uniformly without clumping. Stability under heat and pH makes it suitable for acidic beverages and baked goods. Huacheng Biotech’s vertically integrated operation—from monk fruit cultivation in Hunan province to extraction and QC under one roof—cuts out middlemen, so we pass cost savings to bulk purchasers. Every batch undergoes testing per GMP and is accompanied by manufacturing certificates. Shipment can be in standard 25kg drums or customized packaging. Our technical team supports formulation adjustments to match sweetness targets while maintaining label-friendly claims. We focus on practical, transparent specs rather than marketing fluff, so buyers know exactly what they’re getting: a calibrated sweetening tool that’s easy on both the label and the budget.