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Monk fruit extract approved for ANZ as an intense sweetener
date:Nov 15, 2018
ood additive in food.

Monk fruit many say avoids the bitter taste of some other sweeteners and has a heat tolerance allowing it to be used in baking when other sweeteners cannot.

Monk fruit extract is derived from the fruit of Siraitia grosvenorii, a perennial vine native to southern China. The sweet components of monk fruit extract are cucurbitane triterpene glycosides known collectively as mogrosides. The predominant component of commercial monk fruit extracts is mogroside V, which typically

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