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$0.00/Gm
Scientific Name: Siraitia grosvenorii
Other Names: Luo Han Guo, Buddha Fruit
Description:
Organic Monk Fruit Extract Powder, standardized to contain 80% mogrosides, is derived from the fruit of Siraitia grosvenorii, a small, round fruit native to Southern China and Northern Thailand. Known for its natural sweetness, Monk Fruit extract is used as a sugar alternative in various food and beverage applications. The high mogroside concentration (80%) provides intense sweetness without the calories of traditional sugar, making it a popular choice in health-conscious and low-calorie food products.
The powder is free from artificial sweeteners, fillers, or preservatives, delivering pure monk fruit sweetness. It is often used in baking, beverages, and other formulations requiring a natural, low-calorie sweetener.
Nutritional Profile:
| Main Producing Countries |
China
|
|---|
After harvesting, monk fruit undergoes thorough washing and cleaning to remove soil and impurities. Following the cleaning process, the monk fruit is dried using methods such as air-drying or low-temperature dehydration to preserve the integrity of its natural sweetening compounds, particularly mogrosides. Once dried, the fruit is often processed by extracting the sweet components and concentrating them into a powder or liquid form, which retains the fruit’s natural flavor and potential health benefits. This concentrated sweetener is then packaged in airtight containers to prevent moisture absorption and maintain freshness, ensuring that monk fruit retains its quality and beneficial properties from farm to table.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Pale yellow to off white | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NLT 95% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Assay (Mogroside V) | NLT 25.0% | USP |
| Assay (Mogroside) | NLT 80.0% | USP |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 1.0 ppm | USP<232> |
| Arsenic | NMT 1.0 ppm | USP<232> |
| Mercury | NMT 0.2 ppm | USP<232> |
| Cadmium | NMT 0.3 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 10,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
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