Products Description
Derived from premium‑grade dried Siraitia grosvenorii fruits harvested from Guangxi planting regions in China, Dowell Monk Fruit Extract (Luo Han Guo Extract) serves as a clean‑label, plant‑origin high‑intensity sweetener for global food and nutrition manufacturers. Its desirable sweet sensation originates from mogroside triterpene glycosides, natural molecules that trigger human sweet‑taste receptors without delivering absorbable carbohydrate calories.
Our manufacturing workflow adopts gentle low‑temperature water‑based extraction combined with advanced membrane separation and spray‑drying techniques. This whole‑set process effectively guards mogroside activity while filtering out unwanted plant impurities. Pure bulk raw powder contains no added sugar, sugar alcohols, maltodextrin or artificial synthetic fillers. After human ingestion, mogroside components barely get absorbed within upper gastrointestinal tracts; most fractions travel to colon and ferment under gut microbiota. This metabolic feature supports stable blood glucose response and avoids sharp insulin spikes, matching low‑sugar, diabetic‑friendly and ketogenic food formulation requirements. The fine brownish‑yellow powder owns favorable water solubility and maintains stable flavor under varied processing conditions.
Product Basic Information & Specification
| Item | Standard | Test Method |
|---|---|---|
| Total Mogrosides | ≥10.0% | HPLC |
| Mogroside V | ≥5.0% | HPLC |
| Loss on Drying | ≤5.0% | Gravimetry |
| Ash Content | ≤5.0% | Gravimetry |
| Particle Size | 95% through 80 mesh | Sieve Analysis |
| Heavy Metals (Pb) | ≤1.0 mg/kg | ICP-MS |
| Arsenic (As) | ≤0.3 mg/kg | ICP-MS |
| Total Plate Count | ≤1000 CFU/g | Aerobic Plate Count |
| Yeast & Mold | ≤100 CFU/g | Plate Method |
| Salmonella | Negative | Cultural Method |
| E. coli | Negative | Cultural Method |
Application
Dowell standardized monk fruit extract adapts to diversified commercial production scenarios for sugar‑reduction projects:
- Beverage Manufacturing: Carbonated soft drinks, flavored functional water, herbal infusions, ready‑to‑drink coffee, plant‑based dairy alternatives and energy beverages. It delivers clean sweetness without unpleasant lingering after‑taste, tolerates pasteurization and conventional UHT thermal processing.
- Confectionery & Bakery Lines: Cookies, muffins, pastries, chewing gum and sugar‑free chocolate. The sweetness potency reaches 200‑300 times higher than sucrose; it keeps stable physical‑chemical properties under baking temperature up to 180℃.
- Nutrition & Dietary Supplement Field: Protein powders, meal‑replacement blends, nutrition energy bars and functional health supplement formulas, applied purely as sweetening agent.
- Retail Table‑top Sweetener Blends: Can be compounded with erythritol, allulose or maltodextrin to make finished consumer‑oriented sugar substitutes, supporting private‑label compound formula development.
OEM Service
Dowell delivers comprehensive customizable OEM & private‑label services for monk fruit extract projects:
- Active Ingredient Adjustment: Customizable Mogroside V concentration ranging from 10%‑50% according to customer formulation targets.
- Physical Index Customization: Adjustable powder mesh granularity to satisfy different dissolution and mixing requirements.
- Blended Sweetener OEM: Compound blending with erythritol, allulose or other natural sweeteners as your formula sheet requests.
- Private‑label Packaging Service: Custom‑printed bags and drum packaging with customer brand logos. Small‑batch trial‑run support available.
- R&D Technical Guidance: Free technical consultation for your in‑house R&D team, covering dosage reference, compatibility testing and common formulation troubleshooting.
Why Choose Dowell as Your Long-term Monk Fruit Extract Supplier
- Consistent Batch‑to‑batch Quality Control: HPLC locked mogroside content, batch deviation controlled under 3%. Mature cold‑water extraction preserves active mogrosides; stable annual output guarantees reliable bulk‑order supply capacity.
- Complete Global Compliance Document Package: Full sets of FDA GRAS, ISO9001, ISO22000, HACCP, Halal & Kosher certification files. Original third‑party COA documents are available for customs clearance and international factory audits.
- In‑house QC Laboratory: Independent internal testing lab covers HPLC assay, heavy‑metal detection and full microbiology inspection. Short production lead‑time around 7 working days for standard orders. Multiple packaging options: 1kg food‑grade aluminum foil bag, 25kg fiber drum.
- Formulation Technical Support: Our technical team provides practical formulation suggestions for beverage, baked goods and supplement development, alongside shelf‑life stability reference data to accelerate your product R&D cycles.
- Flexible Worldwide Logistics Solutions: Multiple shipping modes including express door‑to‑door, air freight and sea bulk shipment, matching sample trial, medium‑lot and large‑volume mass‑production orders.
Packaging, Storage & Global Shipping Service
Storage Condition: Sealed, cool, dry, ventilated warehouse, avoid direct sunlight and high temperature
Standard Package: 1kg/aluminum foil bag, 25kg/fiber drum
Shelf Life: 24 months under sealed proper storage
- Express Door-to-door (≤100kg): 3–5 working days, suitable for sample & small trial order
- Air Freight (100kg–1000kg): 5–7 working days airport-to-airport, support customs document assistance
- Ocean Bulk Shipment (>300kg): Around 30 days port-to-port, cost-effective for mass production order
Frequently Asked Questions
Q1: What is the difference between pure monk fruit extract and blended monk‑fruit sweetener products?
A: Pure monk fruit extract only contains mogroside active substances without bulking carriers. Blended sweeteners mix monk fruit extract with erythritol/maltodextrin as bulking agents to achieve 1:1 sugar‑replacement usage. We can supply both pure raw powder and custom blended finished‑formula products.
Q2: Can monk fruit extract be combined with other natural sweeteners such as stevia?
A: Yes. Compounding monk fruit extract with stevia Reb‑A / Reb‑M can mutually offset each other's after‑taste defects, improve overall flavor performance and reduce total sweetener dosage. We provide compound‑formula development support.
Q3: What is the recommended pH working range for monk fruit extract in liquid beverage systems?
A: It performs best within pH 3.0‑8.0. Long‑term extreme acidic environment below pH 2.5 may trigger partial mogroside degradation; please adjust formula pH for long‑shelf‑life drinks.
Q4: How should I store unpacked partial leftover powder after opening the aluminum foil bag?
A: Seal tightly, place in cool, dry, ventilated storage space, avoid direct sunlight and high‑humidity environment. Try to finish consumption within 3‑6 months after opening to maintain optimal taste and active content.
Q5: Is monk fruit extract suitable for use in low‑moisture extrusion‑processed snack food?
A: Applicable under normal extrusion temperature ≤175℃. We suggest conducting small‑scale pre‑test for your specific extrusion parameters to verify flavor retention effect.
Q6: What documents can you provide for importing to EU / North America markets?
A: We supply GRAS notification copies, Halal/Kosher certificates, ISO system certificates, batch‑specific COA, heavy‑metal & microbe third‑party test reports, and commercial‑invoice supporting files for customs declaration.
Q7: What sample policy do you support for preliminary formulation trials?
A: We offer 10‑100g free samples; customers only undertake freight cost. Complete batch‑corresponding COA reports will be attached along with sample parcels.
Q8: Will monk fruit extract bring cooling‑mouthfeel side‑effects similar to erythritol?
A: Pure monk fruit extract itself does not produce cooling sensation. Cooling taste only emerges when mixed with erythritol or other sugar‑alcohol carriers. You can avoid this sensory effect by selecting zero‑carrier pure extract grades.
Send inquiry or contact us to get free sample, and learn more details about it.
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