Mogroside

Monk fruit is a plant unique to my country and a specialty of Guangxi. It has a 300-year history of medicinal use and is a traditional food and medicine as stipulated in Article 8 of the Food Hygiene Law of the People's Republic of China.

Source: Extracted from monk fruit, the main ingredient is mogroside.

Sweetness and sweetness: Very sweet, about 300 times sweeter than sucrose, with the characteristic flavor of monk fruit. The lower the concentration, the greater its relative sweetness. The sweetness of mogroside V is much higher than that of 11-O-mogroside V, and its sweetness is also more refreshing and pure than that of 11-O-mogroside V.

White sugar has a certain degree of negative synergistic effect, but can improve the taste; the synergistic effect between white sugar and aspartame is not obvious, but it has a significant synergistic effect with AK sugar, and greatly improves the taste and flavor.

Properties: Light yellow powder, easily soluble in water and ethanol. Melting point is 197-201℃. Stable to light and heat.

Toxicity: The oral LD50 for male and female mice is greater than 10g/kg. GB2760-2011 lists it in the table of food additives that can be used in various foods in appropriate amounts according to production needs.