Monk fruit is a unique herbaceous plant that can be used as both medicine and food in my country. It is distributed in a relatively concentrated area. Guangxi Province is the main production area and has a history of more than 300 years of consumption. Monk fruit has a high edible value and is rich in a variety of vitamin C and glycosides, fructose, glucose, protein, lipids, etc. Due to its high sweetness, it has received widespread attention from the society.

The sweetness of monk fruit mainly comes from cucurbitacin triterpenoid saponin glycosides, among which mogroside V is the main one, and its sugar content is about 300 times that of sucrose. As a new functional sweetener, the competitive advantage of mogroside is that it is not easy to generate calories.

Monk fruit is a good substitute for sucrose

Monk fruit has been used as a sweetener for decades and has a high stability. Studies have shown that monk fruit has no effect on blood sugar, but has the effect of treating high blood sugar in alloxan diabetic mice, and shows a significant dose effect. At the same time, monk Fruit Extract can reduce free fatty acids in serum, reduce oxidative stress during the development of diabetes, and prevent the formation of diabetic syndrome. Monk fruit can be used as a sweetener to reduce sucrose intake and is a better sucrose substitute ingredient.

Product diversification and export volume increasing year by year

One of the factors that has led to the year-on-year increase in the export volume of monk fruit in my country is the diversification of monk fruit downstream products. Monk fruit dried fruit, extracts, granules, concentrated juice, extracts and other forms can meet the different production needs of the food industry.

Monk fruit glycoside is one of the food additives regulated in my country. It can be used as a sweetener, but it is not limited to glycosides. According to a survey, the natural sweetness contained in one dried monk fruit (calculated at an average of 15 grams) is equivalent to the sweetness produced by one pound of white sugar, with only a small amount of natural sugar substances such as glucose and fructose. This means that monk fruit can be used as a sweetener in various forms in different food industries.

At the same time, monk fruit juice, monk fruit powder, monk fruit extract, etc. can also be used in the food industry. For example, in the beverage industry, monk fruit juice can significantly reduce the dosage of sucrose and other sweeteners, making the beverage more natural and more popular with consumers. It can be seen that monk fruit will have broad development prospects in the food field.