monk fruit sugar sweetener

It depends on the grade you select. Our standard powder generally tests between 40% and 50% mogroside V, while high-purity extracts can exceed 80%. Each batch comes with a certificate of analysis – you’ll know exactly what you’re paying for before we ship.

Mogroside compounds are remarkably heat-stable up to about 200°C, so yes, you can bake with it. We’ve seen it used successfully in cookies, muffins, and even in UHT-treated canned coffee without losing sweetness.

Most off-notes come from either residual solvents used in extraction or from impurities that slip through weak filtration. Our process uses only water and ethanol for extraction, and we employ multiple membrane stages that strip out tannins, pectins, and other fruit residues that can carry bitterness. The finished crystalline powder is almost entirely mogroside and a tiny fraction of natural fruit sugars.

We position ourselves as a budget-competitive technical supplier. By controlling the entire chain – from contracted monk fruit farms in Hunan to our own drying towers – we avoid the markups that repackers and traders pass on. For volume orders, we usually land 15–20% below the quotes from comparable certified EU or US warehouses.

A typical shipment includes a detailed COA, a BRC certificate, a statement of origin, and a technical data sheet listing the product’s CAS number and HS code. We also supply any additional declarations you might need for novel food compliance, based on the specific member state’s requirements.