Monk Fruit Sweetener

Monk Fruit Sweetener | Sugar Subsitute. Color White or Brown.

Siraitia grosvenorii, also known as Monk Fruit or Luohan Guo, is a herbaceous perennial vine of the gourd family, Cucurbitaceae. It is native to southern China. The plant has been cultivated for over 200 for its fruit extract, called mogrosides, which creates a sweetness sensation 250 times stronger than sucrose (sugar). Mogroside extract has been used as a low-calorie sweetener for drinks and in traditional Chinese medicine.

The fruit extract is usually added to Erythritol or Stevia granules to achieve white or brown sugar substitute granules. Monk fruit sugar is a great alternative for diabetics because it has zero impact on blood sugar levels, making it ideal for a low-glycemic diet.

Erythritol is a naturally occurring granule, made from corn using enzymes and fermentation. Erythritol is 60–70% as sweet as sucrose (table sugar). However, erythritol is almost completely noncaloric and does not affect blood sugar or cause tooth decay. Japanese companies pioneered the commercial development of Erythritol as a sweetener in the 1990s. It is approved by the FDA as safe to use as a sugar substitute.

Erythritol is tooth-friendly; it cannot be metabolized by oral bacteria, so it does not contribute to tooth decay. In addition, Erythritol has antibacterial effects against streptococci bacteria, reduces dental plaque, and may be protective against tooth decay.