monk fruit powdered sugar
Appearance: Light yellow to White powder
Assay: 20%，25%，40%，50%，60%
Function: Sweetener
Country of origin: China
Grade: Food grade
Application field: Used in food additive field
Order lead time:7-15days
Payment method: T/T, paypal, western union
MOQ:5KG
Introduction of product
Monk fruit powdered sugar is a natural sweetener extracted from Monk fruit.The main active component in the extract of Fructus grosveniformis Mogroside.Luo han guo is a fruit of a perennial vine of the Calabash family. Alias Lahan fruit, false bitter gourd, light fruit wood turtle, Jin Buchangi, Luohan table, naked turtle Ba, known as the "immortal fruit", its leaves heart-shaped, dioecious, summer flowering, autumn fruit. Grossola fruit is a rare local specialty in Guilin and one of the first batch of medicinal and edible materials approved by the state. Fruit nutritional value is very high, contain rich vitamin c (every 100 grams fresh fruit contains 400 mg ~ 500 MG) and glycoside, fructose, glucose, protein, lipid and so on.
Product Specification
Product Name: | Monk fruit extract | Grade: | Food Grade |
Function: | Sweetener | Appearance: | Light yellow to White powder |
Latin Name: | Siraitia grosvenorii (Swingle) C. Jeffrey ex Lu et Z. Y. Zh | Assay: | 20%，25%，40%，50%，60% MV |
Extract Part: | Fruit | Packing: | 25kg/drum |
Product Function
Monk fruit powdered sugar is the green and safe sweetener currently on the market, which is not only low in calories, stable, tasty, but also affordable
Application
1, beverage: to replace 15%-35% sucrose production beverage, not only meet the requirements of the national standard GB10791-89, but also will not reduce the quality of the product, and has the following advantages: can improve the taste of the beverage, so that it has a cool and refreshing sweet taste, can change the thick sweet feeling of sugar; On the premise of meeting people's requirement for sweet taste, the low saccharification of beverage is realized, which is in line with the development direction of beverage. Replacing some of the sugar with stevia reduces the amount of sugar used and solves a major problem for people who want to drink but are afraid of eating too much sugar. The physical and chemical properties of stevia are more stable than those of sucrose, and it is not easy to be a microbial nutrient source, which extends the shelf life of the product.
2, cold food: used in cold food can replace 10%-25% sucrose, in addition to having the advantages of being used in drinks, but also has the effect of sweet, by the sweet tooth welcome and praise.
3, canned: instead of 20%-30% sucrose production of canned fruit, in addition to maintaining the original flavor, it has clear sugar water, cool and pure taste, reduce the sweet feeling brought by high sugar, after eating a sour and sweet moderate comfort. Used for canned meat and fish, obviously extend the shelf life.
4, pickled products: instead of sucrose can make up for some defects of sucrose alone, prevent Browning reaction and dehydration, will not cause fermentation rancidity caused by the use of sucrose, so as to process excellent, fragrant, taste, shape and shape of convenient pickled food. Stevia in the processing of sweet and sour mustard, sweet and sour pickles, can ease the sour taste, enhance the sweetness. Stevia can inhibit excessive saltiness when processed in salted products with higher salt content.
5. Aquatic products: The use of inulin to replace 30%-50% of sucrose to process seafood, glutinous products, kelp products, etc. has at least the following advantages: Because stevia is not fermentable, and has a moderate moisturizing property, it can prevent aquatic products. Protein deterioration or browning and mildew caused by rancidity reaction; the use of stevia and sorbic acid can produce the best sweetness effect, which can not only improve the flavor of aquatic products, but also reduce product costs; reducing the use of sucrose can avoid The phenomenon of scorching and loosening caused by too much sugar in glutinous products; the use of stevia in kelp products can not only solve the sticky phenomenon of kelp, but also prevent the kelp from becoming hard due to too much sugar, which is easily damaged when eaten. teeth, etc.
6. Candied fruit, preserved fruit, fruit cake: Because stevia has the characteristics of high sweetness and low calorific value, it is feasible to replace 20%-30% of sucrose with stevia to process candied fruit, preserved fruit and other products. Experiments have also proved that the use of stevioside to replace 25% of processed preserved fruit, preserved fruit, etc., not only does not reduce the quality of the product, the flavor is not affected, but is favored by more consumers.
7. Condiments: use stevia instead of 20%-30% sucrose in soy sauce or vinegar, which can improve the flavor of the product and prolong the shelf life; when used for pickling pickles, its salty and sweet taste is pure and delicious. The taste is slightly light, which can induce appetite; due to its strong penetrating power, it can shorten the pickling time, improve the qualified rate of products, prevent dehydration, and will not cause browning reaction caused by too much sugar, and will not cause product coloring, fermentation, etc.
8. Wine products: Since stevia is sour, it can improve the flavor of fruit wine when used in fruit wine, making it sour and sweet; because the amount of sucrose is reduced, the stickiness of fruit wine is changed, and the cool feeling is increased. Stevia is used in fruit wines such as prickly pear, sea buckthorn, and grapes to replace 30% sucrose, and its taste is the best. Stevia is used in liquor to eliminate the pungent taste in liquor and improve product quality. When stevia is used in beer, one can improve the flavor of the product, and the other can increase the foam, making the beer foam rich, white and lasting.
9. Cakes, biscuits, moon cakes: Because of the high sugar content and small size of stevia, the application in food is subject to certain restrictions. However, it still has great prospects for the development of nutrition, health care, children, and elderly food. In order to prevent dental caries in children, stevia can be used instead of 50% sucrose to process children's tooth protection biscuits; sugar-free pastries, bread, moon cakes, etc. are produced for patients with diabetes and obesity. These products not only meet the needs of special consumers, but also flourish and expand the market.
10. Meat food processing: Stevia is used in sausages, hams, hanging meats and other meat products, which can improve the salting effect, improve product flavor and prolong shelf life. The replacement ratio is generally 40%-50%.
11. Chewing gum and daily chemical products: Replacing sucrose and saccharin with stevia in chewing gum and toothpaste can not only solve the sweetness of the product, but also reduce the proliferation rate of bacteria in the oral cavity and reduce the occurrence of dental caries, which is in line with the State Council’s reduction in the use of saccharin the spirit of notification.
12. Stevia tea: Stevia tea can be made by combining dry stevia leaves with tea. Stevia tea has a preventive effect on diabetes, obesity, high blood pressure and dental caries. At present, the main raw material of the popular weight loss health care tea on the market is dried stevia leaves.
Packaging & Delivery
Normally the packing is 25kg/drum; over 50kg we can ship by air; over 100kg we can ship by sea.
FAQ
1. Can I get some free sample?
Yes, we offer free sample of Monk Fruit Sugar to client but the shipping cost will be paid by client.
2. How to make payment and what is the payment term?
Payment can be done by T/T, Credit Card, Western Union, PayPal and more.
3. How does your factory make sure the product quality?
First of all, we have about 10years experience in this field, we already have a mature quality control procedure. Also we will final check before shipping to avoid any problem.
4. Can you do OEM for me?
We accept OEM orders, just contact us and send us your request. We will offer you a reasonable price and make samples ASAP.
5. How to get in touch with us?
You can chat with us by email, Skype and Whats-App or simply drop us an email, a phone call. All our contacts are shown in website.
We can supply most of the natural plant extract/monk fruit powdered sugar for customer, If you have any question or would like more information, be free to contact us via E-mail: info@haozbio.com
Hot Tags: monk fruit powdered sugar, suppliers, manufacturers, customized, wholesale, buy, bulk, high quality, low price, OEM service
