Monk Fruit

Monk Fruit, a fruit extract also referred to as luo han guo, is a natural, low-calorie alternative to sugar that is about 200 times sweeter than sucrose. Its usage started in southern China for its medicinal value, and today it has grown to global application as a sugar replacement. It is freely soluble in water and is approximately 230 to 260 times sweeter than sucrose.

Monk fruit is a member of the Curcurbitaceae family (also known as the gourd family), which includes pumpkin, squash, zucchini, cucumbers, and melons. It’s approved for use in the US via self-affirmed GRAS and in tabletop applications in Canada.

Monk fruit was recently featured in a Prepared Foods article on ingredients shaping the baked goods industry. Check it out and then get in touch!

Nancy Hughes

formats Powder mogroside V (20-80%) and juice
appearance Light yellow powder
packaging 20 kg net weight cardboard drums with two PE liner bags
shipping Recommended to be stored in an odor-free environment

Low humidity conditions are recommended to minimize caking/degradation potentials
storage Store in a well-closed place with constant low temperature and no direct sunlight
shelf life The shelf life of this material is two years from the date of manufacture if stored in recommended environment. Product should be reevaluated if it exceeds expiration date.
conformity US FDA GRAS No-Objection

Kosher, Parve, and Halal Certified

Suggested Uses

  • Beverages
  • Baked goods
  • Confections
  • Dairy
  • Breakfast cereals
  • Tabletop sweeteners

Download our white paper!

An excellent choice for beverages, monk fruit extract is one of the fastest-growing sugar reduction options, with clean label appeal and a desirable flavor profile. Read our white paper to learn more, including how it blends with other sweeteners.

Additional Resources

Technical Bulletin - MF 40 Technical Bulletin - MF 50 Technical Bulletin - MF 55 Technical Bulletin - MF JC