Definition:

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herbgreey®Monk fruit extract Health Benefits:

herbgreey®Monk fruit extract is a natural sweetener derived from the fruit of the Momordica grosvenori wingle. Primarily composed of mogroside V, it appears as a pale yellow powder or brownish-yellow extract. Offering a sweetness about 200 times that of sucrose, it contains no calories. Its taste resembles sugar, leaving a liquorice-like aftertaste. It has a melting point of 197-201°C, is easily dissolved in water and ethanol, and is used as a sweetener in various foods and drinks. Monk fruit extract contains glucose and fructose, as well as 26 inorganic elements, including manganese and iron. It exhibits biological activities such as lowering blood sugar and lipids, making it a suitable sugar substitute for diabetic patients.

Particularities of herbgreey®Monk fruit extract:

Product Specifications:

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Product quality standards:

● GRAS, GB1886.77, Food grade, In-house

▶Weight management

herbgreey®Monk fruit extract Applications:

herbgreey®Monk fruit extract are approximately 200 times sweeter than sucrose, yet they contain virtually no calories and do not cause significant fluctuations in blood sugar levels because their sweetness does not rely on carbohydrate metabolism. They are therefore often used as a substitute for traditional sweeteners such as sucrose and high-fructose corn syrup. They are suitable for individuals with diabetes, people needing to control their blood sugar levels and those pursuing low-calorie diets for weight management. It can help reduce issues such as obesity and tooth decay caused by excessive sugar intake.

■ Source

Monk fruit was among the first batch of precious medicinal herbs to be listed by the Ministry of Health for use in both food and medicine. Its monosaccharide, mogroside V, is around 200 times sweeter than sucrose and does not produce calories. It is a valuable raw material in the beverage and confectionery industries and an optimal sucrose substitute. Monk fruit is a precious gourd plant that is unique to China and has been celebrated for a long time as both a medicinal herb and a valuable fruit. It is primarily cultivated in the Chinese provinces of Guangxi, Guangdong and Hunan.

herbgreey®Monk fruit extract is available in the following specification and contents:

☑  herbgreey®Monk fruit powder 10:1

herbgreey®Monk fruit extract is primarily used in food and beverages, where its main benefit is replacing high-calorie sweeteners such as sucrose and high-fructose corn syrup while maintaining the sweet taste of the product. This aligns with the demand for sugar-free and low-sugar foods and beverages. In the beverage sector, it covers mainstream categories. In sugar-free or low-sugar teas, for example, monk fruit extract masks the slight astringency while avoiding the cloying sweetness of sucrose. Its heat stability (it remains stable after sterilisation at 121°C) makes it suitable for hot-fill processes. In functional beverages where calorie control is required without compromising the stability of functional ingredients such as vitamins or probiotics, the low-calorie profile of monk fruit extract meets these needs. Its clean sweetness also enhances product palatability. In juices and plant-based protein drinks, monk fruit extract can replace some of the sucrose to reduce the total sugar content without masking the inherent flavours of the raw ingredients.

The antioxidant properties of herbgreey®Monk fruit extract, its ability to moisturise the lungs and soothe the throat, and its low glycemic index make it a key ingredient in health foods. Monk fruit extract is a popular ingredient in respiratory health products, often blended with honeysuckle, sterculia lychnophora and chrysanthemum to enhance its moisturising and soothing effects on the lungs and throat. Sugar control and weight management products, such as sugar-free protein powders, dietary fibre meal replacements and blood sugar control capsules, leverage herbgreey®Monk fruit extract's zero-calorie, non-glycaemic properties as an alternative to sucrose. This ensures that these products maintain their sugar control or fat reduction functionality without compromising their core benefits.

In the pharmaceutical industry, herbgreey®Monk fruit extract has two main applications. Firstly, it is used as an ingredient in traditional Chinese medicine formulations, leveraging its traditional properties to clear heat and moisten the lungs. Secondly, it is used as a flavour enhancer in medicines, improving their taste and encouraging patients, particularly children and the elderly, to take their medication. Many oral medications have a bitter taste that patients find difficult to tolerate. The refreshing sweetness of monk fruit extract effectively masks bitterness while offering a high level of safety.

■ Active ingredients

The active components of herbgreey®Monk fruit extract are central to its sweetness, health benefits and medicinal properties. These are primarily categorised as either sweet-tasting or non-sweet-tasting active ingredients. The core active components are sweetness-related compounds that determine its 'naturally high-intensity sweetness' characteristic. The most notable of these is mogroside V, a class of highly sweet cucurbitane-type triterpenoid compounds. Constituting 40%-60% of total saponins, it is the primary contributor to monk fruit's sweetness. Its sweetness is approximately 200 times that of sucrose and it has a pure taste, free from bitterness or aftertaste. It also exhibits exceptional stability. It is the primary source of natural sweetness.

In addition to its sweet components, herbgreey®Monk fruit extract contains various bioactive, non-sweet substances. These include common flavonoid monomers such as kaempferol, quercetin and rutin, as well as derivatives such as monk fruit flavonoid glycosides. These compounds exhibit potent antioxidant properties, regulating inflammatory responses and protecting cardiovascular health. herbgreey®Monk fruit extract contains 18 amino acids, including the eight essential amino acids required by humans (such as lysine and phenylalanine), and has a high total amino acid content, particularly of umami amino acids such as glutamic acid and aspartic acid. It is also rich in vitamins C and E, as well as B vitamins such as B1 and B2. It also contains multiple trace elements, including manganese, iron, zinc, selenium and potassium. Manganese regulates enzyme activity within the body, while iron is a crucial component of haemoglobin. Both play a significant role in maintaining normal physiological functions. Other active components include polysaccharides, which are water-soluble and have immune-modulating effects, antioxidant activity and the ability to improve gut microbiota composition. Monk fruit seeds are primarily composed of fatty acids, including linoleic acid (an essential fatty acid), oleic acid, and palmitic acid. Linoleic acid, in particular, helps to regulate blood lipids and protect cardiovascular health.

In addition to saponins, herbgreey®Monk fruit extract contains flavonoids, polysaccharides and other components. These substances exhibit antioxidant activity, helping to eliminate excess free radicals in the body. Excessive free radicals can cause oxidative damage to cells, contributing to ageing and chronic diseases. In vitro and animal studies suggest that the extract may protect organs such as the liver and cardiovascular system by inhibiting oxidative stress responses. However, further human clinical trials are needed to confirm these effects.

▶ Antioxidan

The water-soluble components of herbgreey®Monk fruit extract have been shown to suppress coughing, promote expectoration and soothe the respiratory mucosa.

Modern pharmacological research suggests that these extracts may alleviate symptoms such as coughing and throat discomfort by inhibiting respiratory smooth muscle spasms and reducing mucus secretion. Consequently, monk fruit extract is commonly used to support the improvement of respiratory issues caused by conditions such as the common cold and bronchitis.

▶ Respiratory health

■ Extraction process characteristics

The herbgreey®Monk fruit extract production process focuses on enriching the core active components (particularly mogroside V), removing impurities and ensuring product stability. Parameters must be adjusted based on the characteristics of the raw material (fresh or dried fruit) and the intended application (food additives, health supplement ingredients, etc.). The process comprises five key stages: pretreatment, extraction, purification, concentration/drying and post-treatment.

The core of pre-processing involves removing impurities from the raw materials and disrupting cell structures to improve the efficiency of subsequent extraction. Two processing methods are employed based on the form of the raw material (fresh or dried fruit). For fresh monk fruit, the initial steps are sorting, washing, pitting, cutting and blanching/enzyme inactivation. For dried monk fruit, the process consists of sorting and washing, followed by crushing and soaking. Extraction utilises the principle of 'like dissolves like', whereby active components such as mogroside V and flavonoids are dissolved from the fruit pulp into a solvent. Water extraction is currently the primary industrial method, as it is safe, environmentally friendly and compliant with food-grade requirements. Some high-end products use ultrasonic or microwave assistance to enhance efficiency. Hot water extraction is the industrial standard. Since mogroside V and flavonoids are both water-soluble, using water as a solvent carries no risk of residue, is inexpensive, and facilitates easy subsequent processing. For high-purity extract requirements, ultrasonic or microwave assistance can be added to the hot water extraction process. In addition to the target components, the extract contains impurities, such as polysaccharides, proteins, pigments and tannins. These impurities must be removed through purification processes to ensure the product is pure. Common purification methods include macroporous resin adsorption for mainstream products and membrane separation for high-end products.

The purified desorption solution or membrane permeate (an aqueous solution) must undergo solvent removal by concentration and then drying to produce a solid powder. Common processes include vacuum and spray concentration, followed by spray drying. Choose the drying method based on the requirements of the product. Spray drying is primarily used in industrial settings for large-scale production, while freeze-drying is used for certain products to preserve heat-sensitive components. To ensure compliance with industry standards, the dried crude powder must undergo refinement, which primarily involves grinding, screening, and quality inspection.

General Information:

☑  herbgreey®Monk fruit powder 99%

☑  herbgreey®Monk fruit concentrate juice 65°±5° Brix

Some studies suggest that monk fruit saponins may exert anti-inflammatory effects by regulating levels of inflammatory cytokines (such as TNF-α and IL-6) in the body, potentially aiding in alleviating mild inflammatory responses (e.g., respiratory mucosal inflammation). Additionally, their polysaccharide components may regulate the activity of immune cells (such as macrophages), potentially enhancing the body's resistance to pathogens. However, this effect requires further clinical data to substantiate.

▶ Anti-inflammatory and immunomodulatory effects