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Monk fruit Monk fruit
Monk fruit Monk fruit

Monk fruit

Product Details:

  • Water Solubility Monk Fruit Extract is freely soluble in water and is approximately 200-230 times sweeter than sucrose.
  • Melting Point 121 °C (250 °F; 394 K)
  • Vapor Density 1.45 g/cm3
  • Molecular Formula C60H102O29
  • Boiling point 329 to 331 °C (624 to 628 °F; 602 to 604 K)
  • Physical Form Powder
  • Appearance brownish
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Price And Quantity

Product Specifications

  • brownish
  • 99%
  • CREAM
  • 4711
  • Sweeteners
  • 89590-98-7
  • 121 °C (250 °F; 394 K)
  • Monk Fruit Extract is freely soluble in water and is approximately 200-230 times sweeter than sucrose.
  • 1.45 g/cm3
  • Powder
  • 329 to 331 °C (624 to 628 °F; 602 to 604 K)
  • C60H102O29
  • Room Temperature

Trade Information

  • Cheque, Cash Advance (CA)
  • 2-3 Days
  • Contact us for information regarding our sample policy
  • 25 KG OR 50 KG
  • Africa, Middle East, Western Europe, Eastern Europe, South America, North America, Central America, Australia, Asia
  • West Bengal, Uttarakhand, Uttar Pradesh, Tripura, Telangana, Tamil Nadu, Sikkim, Rajasthan, Pondicherry, Punjab, Odisha, Nagaland, Manipur, Meghalaya, Mizoram, Maharashtra, Madhya Pradesh, Lakshadweep, Kerala, Karnataka, Jharkhand, Jammu and Kashmir, Himachal Pradesh, Haryana, Goa, Gujarat, Daman and Diu, Dadra and Nagar Haveli, Delhi, Chandigarh, Chhattisgarh, Bihar, Arunachal Pradesh, Assam, Andhra Pradesh, Andaman and Nicobar Islands, West India, East India, North India, Central India, South India, All India,
  • COA

Product Description

Monk fruit is 150 to 200times sweeter than sugar. Monkfruit is alsocalled luo han guo or swingle. It looks like a small gourd, and it grows on avine. Monk fruit is native toregions of Southeast Asia, including some parts of Thailand and China.

Monk Fruit extract is obtained by adopting solvent extraction technology. This natural sweetener is reckoned for its zero calorific content. Its application can be noticed in different food supplements, dietary products and also in pharmaceutical grade substances. It easily dilutes in water and it is around 200 to 230 times sweeter than sucrose. Its boiling point ranges between 329 degree C to 331 degree C and its melting point is 121degree C. Monk Fruit extract is brownish in appearance and it has 99% purity level. its vapor density is 1.45 g/cm3.Heat stability and stable ph range are some of its key aspects.


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