Monk fruit extract

Monk Fruit Extract (Mogroside V)

Mogroside V 25%, 40% and 50% — luo han guo sweetener

Fruit-derived high-intensity sweetener standardised to mogroside V, for beverages, dairy, nutrition powders, bakery and tabletop blends.

  • Mogroside V 25%, 40% or 50%
  • Fruit-derived sweetener
  • Heat-stable for baking
  • COA with every lot
Monk Fruit Extract (Mogroside V)

Grades available

  • Mogroside V 25%
  • Mogroside V 40%
  • Mogroside V 50%
  • Other grades and blends — on request

Monk fruit extract comes from luo han guo (Siraitia grosvenorii), a small gourd grown in southern China. Its sweetness comes from mogrosides, and extracts are standardised to their mogroside V content so every lot delivers the same sweetening power.

Why monk fruit

  • Fruit-derived. Suits products positioned around natural, fruit-based sweetening.
  • Rounded taste. A smooth sweetness that blends well with stevia, erythritol and allulose, often tasting closer to sugar together than either alone.
  • Stable. Holds up through heat processing and baking.

Choosing a grade

Mogroside V 50% is the most potent and the palest, with the least fruit character — best for beverages and delicate flavours. 40% balances potency and cost. 25% is the most economical per kilogram and suits products where a light caramel or fruity note is welcome. We provide a sweetness-equivalence guide with each specification to help you dose.

Using monk fruit in blends

Most commercial tabletop and bakery sweeteners combine monk fruit with a bulking sweetener such as erythritol. In beverages it is often paired with Reb M or Reb A. Tell us what you are building and we can suggest grades to trial.

Supply and paperwork

Every lot ships with its certificate of analysis, and specifications, SDS and statements are available before you order. Confirm the regulatory position for your product and market with your compliance adviser — we provide the documents to support it.

Typical specification

AppearanceLight yellow to off-white powder (paler at higher grades)
Assay (mogroside V, HPLC)≥ 25% / 40% / 50% by grade
Loss on drying≤ 5.0%
Ash≤ 5.0%
Particle size95% through 80 mesh
Lead (Pb)≤ 1 mg/kg
Arsenic (As)≤ 1 mg/kg
Total plate count≤ 1,000 cfu/g
Yeasts and moulds≤ 100 cfu/g
E. coli / SalmonellaNegative

Typical values for guidance. The agreed specification and the certificate of analysis for each lot are binding. Request the full specification sheet.

Applications

  • Beverages, teas and functional drinks
  • Dairy and plant-based drinks
  • Protein and meal-replacement powders
  • Tabletop sweeteners and blends with stevia or erythritol
  • Bakery, cereals and bars
  • Confectionery, sauces and syrups

Documents for your QA file

  • Certificate of analysis (COA) — every lot
  • Product specification sheet
  • Safety data sheet (SDS)
  • Allergen statement
  • Non-GMO statement
  • Halal and Kosher certificates — on request
  • Heavy metals, pesticide residue and microbiology results

Quality & certifications

Questions about Monk Fruit Extract

Which mogroside V grade is sweetest?

The 50% grade. Sweetness per gram increases with the mogroside V percentage, so you need less of the higher grades.

Is monk fruit extract the same as luo han guo?

Yes — luo han guo is the Chinese name for monk fruit. The extract is the purified sweet fraction of the fruit.

Do you supply monk fruit and erythritol blends?

Ask us. We can quote monk fruit extract on its own or discuss blend options and ratios for your application.

Get a price

Tell us the grade and volume. We will come back with a quote.

Price, availability and lead time for delivery to your postcode — usually within one business day. Samples and full documentation for your QA team on request.

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