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Product
Masking Flavors
Masking Flavors—Monk Fruit (Siraitia grosvenorii)
Monk fruit is a vine plant from the Cucurbitaceae family, with a long historyof use as a food ingredient. Its fruit is highly nutritious, containing vitaminC, glycosides, fiber, protein, and lipids. Monk fruit glycosides are naturalsweet compounds in the fruit and can be used as a sweetener.
| ProductName | Description | Applications |
| MonkFruit Concentrate MFC-N2.0 | Darkbrown, viscous liquid that retains the unique flavor of monk fruit. Low-calorieand about 10 times sweeter than sucrose. Heat- and acid-stable. | Usedto mask off-flavors and reduce sugar content in dairy products, beverages,candies, ice cream, baked goods, dietary supplements, cosmetics, andflavorings. |
| MonkFruit Concentrate MFC-J3.5 | Decolorizedand deodorized concentrate. Approximately 15 times sweeter than sucrose. Heat-and acid-stable. | Sameapplications as above. |
| MonkFruit Glycoside Extract MFC-30II | Sweetenerwith a sweetness about 120 times that of sucrose. Stable under acidic,alkaline, and high-temperature conditions. Good solubility. |