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| Brand Name: | RENZE |
| Model Number: | Monk Fruit |
| MOQ: | 100kilograms |
| Price: | USD 30-60/KG |
| Payment Terms: | L/C,D/A,MoneyGram,Western Union,T/T,D/P |
| Supply Ability: | 100TONS/MONTH |
Food Grade Sweetener Herbal Extract Raw Material Monk fruit V20-60 % For Beverage
1.Monk fruit -Description
Renze offers premium food-grade monk fruit extract (mogrosides V), a 100% plant-based, zero-calorie sweetener with 300x the sweetness of sugar. Specially developed for beverage applications, our high-purity extract:
Replaces sugar/synthetics in juices, teas, sodas & functional drinks
Heat-stable (up to 200°C) for pasteurization/sterilization processes
Clean-label compliant (Non-GMO, vegan, keto-friendly)
Synergizes with stevia/erythritol to mask bitterness
2.Monk Fruit -Technical Specifications
| Parameter | Specification | Test Method |
| Appearance | White to off-white powder | Visual inspection |
| Odor/Taste | Characteristic, slight caramel note | Organoleptic test |
| Mogroside V Content | ≥50% (Standard), ≥80% (High-Purity) | HPLC |
| Sweetness Multiple | 150-300× sucrose (depending on grade) | Sensory evaluation |
| Solubility | ≥99% in water (20°C) | Gravimetric method |
| Loss on Drying | ≤5.0% | AOAC 925.09 |
| Heavy Metals (Pb) | ≤1.0 ppm | ICP-MS |
| Arsenic (As) | ≤0.5 ppm | AOAC 999.10 |
| Total Plate Count | ≤1,000 CFU/g | ISO 4833-1 |
| Yeast & Mold | ≤100 CFU/g | ISO 21527-1 |
| E. coli | Negative | ISO 16649-2 |
| Salmonella | Negative in 25g | ISO 6579 |
3.Monk Fruit-Key Applications
1. Beverages
Ready-to-drink teas & coffees – Sugar-free sweetness without aftertaste
Carbonated soft drinks – Zero-calorie alternative to aspartame/acesulfame-K
Functional & sports drinks – Keto-friendly formulation support
2. Dairy Alternatives
Plant-based milks (almond/oat) – Clean-label sweetness
Fermented drinks (kombucha/yogurt) – Stable during fermentation
3. Health-Focused Products
Weight management shakes – Zero glycemic impact
Diabetic-friendly foods – No blood sugar spike
4. Synergistic Blends
Stevia combinations – Masks bitter notes
Erythritol blends – Improves mouthfeel
Q: Why choose monk fruit over stevia for beverages?
A: Renze monk fruit provides cleaner sweetness (no licorice aftertaste) and better solubility in cold beverages compared to stevia.
Q: What's the maximum usage level in ready-to-drink tea?
A: Typical dosage is 0.01-0.05% (100-500ppm), depending on:
Desired sweetness level (usually 5-10°Brix equivalent)
Other sweeteners in the blend
Q: Can it withstand UHT processing?
A: Yes, our extract maintains stability:
At 135-140°C for 2-5 seconds (UHT)
Through multiple pasteurization cycles
Q: How does it perform in acidic beverages?
A: Excellent stability in pH 2.5-4.5 (fruit juices, carbonated drinks) with:
No sweetness degradation
No color development
12+ month shelf life
Q: Can it mask stevia's bitterness?
A: Yes, our 50:50 monk fruit-stevia blend:
Reduces bitterness by 60-70%
Lowers total sweetener cost by 20%
4.Our Service
1. Have exported for more than 15 years
2. Have professional employees and efficient management
3. Prompt shipment
4. Small quantity is welcomed.
5. Have Passed kosher halal, haccp
6. The best and professional services.
7. Best price and quality
