Monk fruit is a kind of small sub-tropical melon which is mainly cultivated in the remote mountains of Guilin,Southemn China. Monk fruit can be and has been used as both food and medicine for hundreds of years. For generations, growers have carefully nurtured their vines then hand-picked the fruit each harvest before selling the fruit at their local market.
Monk Fruit is rich in nutrients, including a variety of protein, vitamins, mineral elements, dietary fiber, etc., especially the natural sweetener- MogrosideVis a zero calorie, natural sweetener with the sweetness that is 300 times that of sucrose.
MogrosideV is one of the most ideal natural sweeteners in the world. it allows you to enjoy the natural, zero-calorie, good-tasting sweetness without participating in sugar metabolism or affecting blood sugar.
The functions of Monk fruit are well documented in classical Chinese books.
The content of mogroside V in monk fruit powder is 13.5%, which is 100% from monk fruit. We select only fresh ripe monk fruit for manufacturing.This product retains natural sugar, amino acids, vitamins,minerals, polysaccharides, flavonoids and other nutrients of monk fruit. It is in light yellow powder with good solubility. The sweetness is 50-55 times that of sucrose with light monk fruit flavor.
The content of Mogroside V in monk fruit extract is 20%-50%, which is 100% from monk fruit with no carrier added. We select only fresh ripe monk fruit for manufacturing. This product is in light yellow powder with good solubility. The sweetness is80-200 times that of sucrose, and the
sweet taste is clean and pure.
Characteristics of Mogroside V:
Natural plant based sweetener, clean label, green and healthy;
Medicine and food of the same origin, food ingredients;
0 calories, 0 fat, 0 sugar;
No cavities;
High sweetness, not sugar but sweet as sugar,pure sweetness with a sweet clean aftertaste;
Does not affect blood sugar;
All water soluble, good stability
Function of Mogroside V
1. Hypoglycemic effect: Mogroside V can promote the secretion of insulin, improve the utilization of glucose by tissues, reduce the rise of blood sugar, and help prevent and treat diabetes.
2. Antioxidant effect: Mogroside V has a strong antioxidant effect, can clear free radicals, reduce oxidative damage, protect cell membrane and DNA, prevent the occurrence of a variety of diseases.
3. the effect of lowering blood lipids: Mogroside V can reduce the level of serum total cholesterol, triglycerides and low density lipoprotein cholesterol, which helps to prevent and treat cardiovascular diseases such as hyperlipidemia and atherosclerosis Illness.
4. Antibacterial effect: Mogroside V has a certain antibacterial effect, can inhibit the growth of a variety of bacteria and fungi, for the prevention of infection and treatment of infectious diseases have a certain help.
5. Protect the liver: Mogroside V can promote liver cell regeneration, enhance the detoxification function of the liver, protect the liver from damage.
6. anti-inflammatory effect: Mogroside V has a certain anti-inflammatory effect, can reduce inflammation, relieve pain and swelling.
7. Improve immunity: Mogroside V can stimulate and enhance the function of the immune system, increase the body's resistance to pathogenic microorganisms, prevent infection and disease.
In short, momorrhodoside has a variety of effects, can be used to prevent and treat a variety of diseases, but also a good health products.
Application of Mogroside V
Momoside V has been widely used in food industry.
The FDA approved the application of Mogroside V in food in 1995, and China also adopted the National Food Additives Standardization Technical Committee in July 1996 The 17th meeting of the Committee approved the use of the product as a food additive. At present, the countries that allow the use of Mogroside V as food additives are Japan, South Korea, Thailand, Singapore, the United Kingdom and other countries. Japan from the 1990s began to import a large number of monk fruit from China, in addition to as a natural sweetener, Japanese manufacturers also use Mogroside V to develop a variety of health food, such as anti-allergy granules, weight loss food, hypoglycemic food; It is also used as a sweetener in food processing, replacing aspartame, saccharin sodium, etc., and producing syrups, granules, chewable tablets, effervescent tablets and other foods. China is the origin and the only planting place of monahan fruit, with rich renewable resources, the national Ministry of Health has listed it as the first batch of both food and medicine varieties list, but also because of its high sweetness, low caloric value, water solubility and heat stability, non-toxic, edible safety, no odor, so widely used in food and health food industry.
As a sweetener added to various foods, monkfruit glucoside can partially or completely replace sucrose. When making candy, adding 0.012% of momoside to starch gummy candy can produce candy with good flavor and taste. The structure and texture of the cookies made by Momorrhoeae sweet side instead of sucrose are very good, and the taste is cool and refreshing, and the chewing is not dry. In Japan, people add 0.005% of the sweet side of monk fruit to the solution of pickled vegetables, and the amount of salt used in pickling can be reduced by 50%, and the pickled dishes are crisp and refreshing. The low-sugar solid drink made from the sweet side of monkfruit and pueraria root extract is clear and transparent after washing, and has the effects of quenching thirst, diuresis, refreshing, lowering blood pressure and promoting stomach and intestines. The sweet side of monkfruit can also be mixed with green tea, osmanthus flower, mung bean, pearl and other nutritive products to form health drinks with their own characteristics. Adding momoside to dairy products can promote the health of children, the elderly and the sick. The United Kingdom has developed a soluble starch as an auxiliary material, adding 0.015% of monkfruit sweet side pressed into the cube sugar for coffee drinking, Japan with monkfruit sweet side made throat lozenge.
In addition, from the perspective of the application field of compound sugar, there are more and more scenarios in the food field to mix natural high-power sweeteners with natural low-power sweeteners. For example, the good coordination of monahankot and stevia can harmonise the taste and improve the cost performance; When combined with functional sugar alcohols such as erythritol, it can improve the texture and make the sweetness more similar to sucrose. In addition, when combined with dietary fiber such as inulin, it can protect the mouth and improve the taste, which is in line with the current trend of cleaning labels.
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