Steviva Ingredients has launched a MonkSweet portfolio of natural sweetening systems and grades. They feature proprietary monk fruit (lo han guo) and stevia or erythritol. Potential applications include beverages, cereal, confectionery items, desserts, fruit products, ice cream, jams, jellies, meal replacement bars and snacks.
MonkSweet+ is a blend of Steviva’s SteviaSweet 95-60, monk fruit extract and Erysweet erythritol. It is twice as sweet as sugar and 0.2 calories per gram, which compares to sugar at 4 calories per gram. MonkSweet LS, a blend of monk fruit and stevia, is 250 times as sweet as sugar and provides a well-rounded flavor profile, according to Portland-based Steviva Ingredients.
The portfolio also includes monk fruit extracts in three grades. MonkSweet V25 is 25% mogroside V at the minimum and the most cost-effective monk fruit sweetener in the portfolio. MonkSweet V40 is 40% minimum mogroside V, 300 times sweeter than sugar and able to blend with nutritive and non-nutritive sweeteners. MonkSweet V50 is 50% minimum mogroside V and the most intensely sweet of the MonkSweet portfolio. It pairs well with other sweeteners.
Monk fruit sweeteners are derived from a group of glycosides called mogrosides. Steviva Ingredients extracts mogroside V, the sweetest of the mogrosides, from the pulp of the fruit via water extraction. Monk fruit is non-bioengineered/non-G.M.O. It is heat-stable, shelf-stable and pH-stable.