Mogroside is the sweet component of monk fruit.
Mogroside, also known as mogroside (or monk fruit sweet), has a high plant content and good water solubility. It has been used as a food additive with a purity of more than 98%. It is extracted from the Guangxi specialty economic plant monk fruit. Its sweetness is 300 times that of sucrose. It has the effects of clearing heat, moistening the lungs and relieving cough, moistening the intestines and promoting bowel movements, and has a preventive and therapeutic effect on obesity, constipation, diabetes, etc.
Mogroside is safe and non-toxic as a food. The national mandatory standard "GB2760 Food Additive Usage Standard" stipulates that monk fruit sweet can be used in all kinds of food without limit.
Characteristics of Mogroside
Mogroside is a light yellow powder with monk fruit fragrance and extremely sweet taste. The sweetness is about 240 times that of sucrose, and the melting point is 197-201℃ (decomposition). It has strong thermal stability and is easily soluble in water and dilute ethanol.
Mogroside V is a component with high content and sweetness in monk fruit. Its sweetness is about 300 times that of sucrose. It is a low-calorie, non-nutritive, non-fermented sweetener and the main sweetening ingredient.
Dosage
It can be used in various foods according to production needs. It is especially suitable for beverages and health foods.
Application of Mogroside
1. Add to coffee or tea. It has the effect of refreshing the mind and relieving stress.
2. Add to traditional Chinese medicine, there is no peculiar smell or bitterness, and the sweetness characteristic curve almost overlaps with sucrose, which is unmatched by any other sweetener.
3. Add to cooking food, it is sweet and smooth, will not cause blood sugar fluctuations, and can also be eaten by diabetics.
4. Add to infant and young children's complementary food and children's food, it will not cause tooth decay and is good for dental health.
5. Dessert making. Families can replace ordinary sucrose and granulated sugar when making desserts such as ice cream, cakes, and bread, which is nutritious and healthy.
Physiological Functions
1. Expectorant and antitussive effects;
2. Anti-inflammatory and antibacterial effects;
3. Free radical scavenging and antioxidant effects;
4. Blood sugar lowering effects;
5. Liver protection effects;
6. Anti-cancer effects;
7. Immunity enhancement and other effects.
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