Monk Fruit sugar stands out in the sweetener market with its unique charm. It uses Monk Fruit as the sole raw material. Not only is its sweetness 3 to 5 times that of sucrose, but it also possesses outstanding characteristics such as no energy, pure sweetness and high safety. It can be regarded as one of the most superior natural and healthy sweeteners at present. The raw material of Monk Fruit sugar comes from the fruit of the perennial vine plant Monk Fruit of the Cucurbitaceae family. After carefully extracting the non-sugar sweet component total glycosides and ingeniously combining them with erythritol, this highly regarded sweetener is made.
Source and Characteristics
It is worth mentioning that the monk fruit has a history of over 300 years of cultivation and consumption in China. It is not only regarded as a precious local specialty but also one of the first batch of dual-purpose medicinal and edible materials approved by the state. Its fruit is cool in nature and sweet in taste, non-toxic and rich in various functions, such as clearing heat and detoxifying, resolving phlegm and relieving cough, etc. It is a leader among traditional Chinese medicines. Modern pharmacological research has further confirmed that Monk Fruit and its extracts have significant effects in expectoration, cough suppression, and asthma relief. At the same time, they can also protect the liver, reduce inflammation, and enhance immunity, making them an ideal food companion for diabetic patients and those who are overweight.
Health benefits and safety
Monk Fruit sugar, a natural and healthy sweet product, is made from the perennial vine plant Monk Fruit of the Cucurbitaceae family. It is carefully extracted from the non-sugar sweet component – total glycosides, and then ingeniously combined with erythritol. Its sweetness is 3 to 5 times that of sucrose, and it has extremely low calories, with a glycemic index value almost zero. This makes Monk Fruit sugar an ideal sugar substitute choice for people who are afraid of sugar, such as diabetics, obese people, and children who need to prevent tooth decay. Meanwhile, it is also widely used in the production of food, beverages and seasonings, adding health and deliciousness to delicious food.
The light yellow crystal or powder form of Monk Fruit sugar gives off the delicate fragrance of Monk Fruit and has a sweet and refreshing taste. Its sweetness is approximately three to five times that of sucrose, and it has excellent thermal stability, being highly soluble in water and dilute ethanol. This substance absorbs moisture in the air, but it is not absorbed after consumption, thus generating no heat energy. It is very suitable for use as a natural sweetener by people with diabetes and obesity.
In the acute toxicity test, when Monk Fruit fructose was administered by gavage to mice at a dose as high as 24g/kg, no other abnormal reactions were observed and no animals died. This indicates its basically non-toxic nature, making its application very safe. When in use, it can be added in appropriate amounts according to production needs.
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Post time: Jul-16-2025