Monk fruit

Name: Monk fruit
Brand: AVANSCHEM

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MOQ : 100 Bags

Monk fruit Trade Information

Minimum Order Quantity
100 Bags

Supply Ability
5 Bags Per Week

Delivery Time
2-3 Days

Sample Policy
Contact us for information regarding our sample policy

Packaging Details
25 KG OR 50 KG

Main Domestic Market
Manipur, Uttarakhand, Lakshadweep, , South India, Central India, North India, East India, West India, Andaman and Nicobar Islands, Andhra Pradesh, Assam, Arunachal Pradesh, Bihar, Chhattisgarh, Chandigarh, Delhi, Dadra and Nagar Haveli, Daman and Diu, Gujarat, Goa, Haryana, Himachal Pradesh, Jammu and Kashmir, Jharkhand, Karnataka, Kerala, Maharashtra, Mizoram, Meghalaya, Nagaland, Odisha, Punjab, Pondicherry, Rajasthan, Sikkim, Tamil Nadu, Telangana, Tripura, Uttar Pradesh, West Bengal, Madhya Pradesh, All India

Certifications
COA

About Monk fruit

Monk fruitis 150 to 200times sweeter than sugar.Monkfruitis alsocalled luo han guo or swingle. It looks like a small gourd, and it grows on avine.Monk fruitis 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.

Exceptional Sweetness and Solubility

Monk fruit extract provides a powerful solution for sugar reduction, being hundreds of times sweeter than standard sucrose. Its powder form disperses effortlessly in water, making it a versatile option for beverages, baked goods, and specialty sweetener applications.

Stable, High-Purity Ingredient

This sweetener has a stable profile, with high purity (99%), and withstands processing temperatures up to its boiling point (329-331C). Its reliable composition ensures consistency for manufacturers, suppliers, and traders, increasing efficiency in product development.

FAQs of Monk fruit:

Q: How is monk fruit extract used in food and beverage manufacturing?

A: Monk fruit extract is added to food and beverages as a natural sweetener, either directly or during formulation. Due to its high water solubility and intense sweetness, smaller quantities are required compared to sucrose, making it ideal for sugar-free and low-calorie products.

Q: What benefits does monk fruit extract offer over traditional sweeteners?

A: Monk fruit extract is approximately 200-230 times sweeter than sucrose, allowing for significant sugar reduction in recipes. Its natural origin, high purity, and absence of calories make it suitable for diabetics and health-conscious consumers.

Q: Where can monk fruit extract be sourced from in India?

A: Monk fruit extract is available from manufacturers, exporters, suppliers, and traders in India, making it accessible for domestic and international buyers seeking high-quality sweetener options.

Q: When should monk fruit extract be stored, and under what conditions?

A: Monk fruit extract should be stored at room temperature in a dry, sealed container. Proper storage maintains its potency and physical integrity, ensuring reliable performance in food applications.

Q: What is the process for manufacturing monk fruit extract powder?

A: The manufacturing process typically involves extracting the sweet compounds from monk fruit, purifying, and converting the extract into a powder form with a 99% purity profile. This process preserves its intense sweetness for use in industrial and commercial applications.

Q: How does the physical form and appearance impact its usage?

A: Available as a powder, monk fruit extract is easy to measure and incorporate into dry mixes, liquid formulations, or instant beverages. The cream to brownish color is a natural indicator of its source, and it does not impact final product taste or clarity.

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