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Botanical Name: Siraitia grosvenorii
Plant Part Used: Fruit
Processing Method: Extraction
Monk fruit, also recognized by its scientific name, Luo Han Guo, is a member of the Cucurbitaceae family. Native to regions of Southeast Asia, China, and Thailand, this fruit is popularly used as a natural, low-calorie sweetener. The sweetness in monk fruit is primarily due to the presence of active compounds known as cucurbitane glycosides - Mogroside IV, Mogroside V, and Mogroside VI. Among these, Mogroside V is notably present in higher concentrations in fruit extracts. Aside from providing sweetness, Mogrosides serve as potent antioxidants, protecting cells from the damaging effects of harmful free radicals. Monk fruit is also notable for its rich nutrient content. It is laden with both essential and non-essential amino acids, as well as a variety of minerals, including magnesium (Mg), calcium (Ca), potassium (K), manganese (Mn), iron (Fe), zinc (Zn), and sodium (Na).
Main Producing Countries |
China
|
Product Use |
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.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0.5g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 1810mg | 75.42% | |
| Total Carbohydrate 89.13g | 29.67% | |
| Dietary Fiber 0g | 0.00% | |
| Total Sugars 27.45g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 7.5g | 14.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 0mg | 0.00% | |
| Iron 0mg | 0.00% | |
| Potassium 80mg | 1.70% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Light yellow to white | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 95% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 0.5 ppm | USP<232> |
| Mercury | NMT 0.1 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 100,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | NA | USP<62> |
| Salmonella | Negative | USP<62> |
| Coliforms | NMT 30 cfu/g | USP<62> |
| Staphylococcus aureus | Negative | USP<62> |
Monkfruit Powder
SynonymsLuo Han Guo, Buddha Fruit, Swingle Fruit
Biological SourceSiraitia grosvenorii
Cucurbitaceae
Parts UsedFruit
Major componentsThe sweetness in monk fruit is primarily due to the presence of active compounds known as cucurbitane glycosides - Mogroside IV, Mogroside V, and Mogroside VI. Among these, Mogroside V is notably present in higher concentrations in fruit extracts [1].
Other constituentsMonk fruit contains essential oil, saccharides, proteins, vitamins and flavons. It is also rich in several triterpene glycosides, commonly known as mogroside (Fig. 1) having high biological effects and sweet taste (Li et al., 2014). A group of mogroside principally contains mogroside IV, V and VI, siamenoside I and 11-oxo-mogroside V, considered to be mainly responsible for strong sweetening property of monk fruit.
Health categoriesantitussive, anti-asthmatic, antioxidative, liver-protective, glucose lowering, immunoregulation [2].
DescriptionThe Monkfruit is Brown yellow to white in color, Sweet in tasye and Mild fruity in odo and contains not less than 25% of Mogroside V [3]. Mogroside V is absorbed to some extent and is systemically bioavailable [4].
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