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.