Luo Han Guo Extract Powder
What Is Luo Han Guo? Luo han guo is a very sweet and round dried fruit typically grown in southern Chinese provinces such as Guangdong, Guizhou, Hunan and Jiangxi. This fruit, which is about the size of an orange or large lemon, has a thin brown hard shell that holds multiple seeds and grows on...
Luo han guo is a very sweet and round dried fruit typically grown in southern Chinese provinces such as Guangdong, Guizhou, Hunan and Jiangxi.
This fruit, which is about the size of an orange or large lemon, has a thin brown hard shell that holds multiple seeds and grows on vines found on the mountains of Guilin in China, although the plant is rarely found in the wild.
The mountains are able to provide shade and are frequently surrounded by mists that help protect against excessive sunlight, despite the province's warm temperature. Luo han guo may also go by the names “Buddha fruit” or “monk fruit.” The fruit was first mentioned in records of the 13th century Chinese monks who discovered and used the fruit. Fresh luo han guo is ripe in the fall but is often sold dried year-round. Luo han guo sweeteners are available in some stores and health websites as well.
Specification ofMonk fruit Extract Powder
Product Name: Monk fruit Extract Powder
Latin Name: Siraitia grosvenorii
Appearance: Brownish Yellow Powder to Milk White fine Powder
Standardized Extract Powder: 20% -65% Mogroside V
Storage: Store in sealed containers at cool & dry place. Protect from light, moisture and pest infestation
Shelf life: 2 years when properly stored.
Packing: 1kg/bag, 5kg/bag, 25KG/Drum, or as your requirements.
Payment terms: T/T in advance, Western Union, Paypal, etc.
Leading time: Usually, 3-5 working days after your payment confirmed.
Monk fruit Extract, A Natural Sweetening Agent
The sweet taste of Monk fruit comes mainly from mogrosides, a group of triterpene glycosides that make up about 1% of the flesh of the fresh fruit. Through solvent extraction, a powder containing 80% mogrosides can be obtained, the main one being mogroside-V (esgoside). Other similar agents in the fruit are siamenoside and neomogroside.
In this process, the shell and seeds are removed, and the pulped fruit is made into a fruit concentrate or puree. Additional juice may be extracted from the remaining pulp by hot water. The juice is homogenized, slightly acidified to prevent gelling and improve the flavor, then treated with pectinase or other enzymes to break down the pectin. Most of the off-flavor agents are then removed with ion-exchange resins, such as sulfonated polystyrene-divinylbenzene copolymer or polyacrylic acid. Alternatively, the off-flavors can be adsorbed by agents like charcoal or bentonite, which are removed by filtration; or precipitated with gelatin or other gelling agents. Most of the remaining sulfurous volatiles are then removed by low-pressure evaporation. The juice is then pasteurized to inactivate remaining natural enzymes and kill micro-organisms. The process is claimed to preserve a substantial fraction of the mogrosides present in the fruit.
Let’s see a picture to know better about this natural sweetener