Monk fruit extract in bulk

Monk fruit extract is made from Siraitia grosvenorii, a gourd known as luo han guo. Its sweetness comes from mogrosides — mainly mogroside V — which are many times sweeter than sugar. Extracts are standardised to a mogroside V percentage so the sweetening power is consistent from lot to lot.

Choosing a mogroside V grade

Common grades are 25%, 40% and 50% mogroside V. Higher grades are sweeter and paler, so you use less and they affect colour and flavour less; lower grades cost less per kilogram and carry more of the fruit’s character. Many manufacturers blend monk fruit with stevia or erythritol to balance taste and cost.

Where it is used

Beverages, dairy and plant-based drinks, protein and meal-replacement powders, confectionery, sauces and tabletop sweeteners. Monk fruit extract is heat-stable for baking and suits labels that call for a fruit-derived sweetener.

Documentation

Each lot ships with its certificate of analysis (mogroside V by HPLC, moisture, heavy metals and microbiology). Specifications and statements for your supplier approval file are available on request. Check the regulatory position for your product category and market with your compliance adviser; we supply the documents to support it.