Monk Fruit Extract (Siraitia grosvenorii)

Origin & Sourcing

Monk fruit grows almost exclusively in the mountain valleys of Guilin, Guangxi — three counties in the region supply roughly 90% of the world’s monk fruit. Fruit is harvested at peak ripeness and extracted within a short window using pure water extraction to preserve mogroside freshness.

Key Benefits

• Intense natural sweetness (200–300x sugar) with zero calories
• No impact on blood glucose — suitable for diabetic and keto diets
• Heat- and acid-stable across beverages, baking and dairy
• Clean-label, plant-based sweetening without aftertaste at standard use levels
• GRAS-recognized and approved in major markets

Applications

Zero-sugar beverages, flavored water and tea drinks, dairy and yogurt, bakery and confectionery, tabletop sweeteners, and dietary supplements.

Why 2026

The global monk fruit market reached about $268 million in 2024, driven by the sugar-free beverage boom — China’s sugar-free drinks market alone grew +42.1% in 2024. As sugar-reduction policies expand in the US, EU and China, monk fruit is the premium natural alternative with a fully Chinese supply chain.

Science Snapshot

Mogroside V is the primary sweet component — roughly 200–300 times sweeter than sucrose with zero calories and no glycemic response. Sweetness builds slightly later than sugar with a clean finish; blending with erythritol, allulose or stevia rounds the profile for true 1:1 sugar replacement. The extract is stable across a wide pH range and retains sweetness through hot-fill, UHT and baking processes.

Quality & Specifications

• Active: Mogroside V 50% (HPLC); 10%–80% grades available
• Appearance: White to off-white powder
• Solubility: Freely water-soluble
• Production: Pure water extraction, no organic solvents
• Packaging: 25 kg drums (custom formats available)
• Shelf life: 24 months in sealed, cool, dry storage

Regulatory & Sustainability

Monk fruit enjoys GRAS status in the US and is approved for food use in China, with adoption accelerating across Asia-Pacific beverage markets. Guilin’s three-county growing belt supplies about 90% of the world’s monk fruit, and our supplier partners operate replanting and farmer-training programs that protect this geographically-indicated crop for the long term.

Formulation Notes

One kilogram of extract delivers the sweetness of roughly 200–300 kg of sugar, with typical use levels of 0.1–0.5% in finished products. It is clear and heat-stable in low-pH beverages such as citrus drinks, teas and energy drinks; pair with bulking fibers for structure in bakery and confectionery.