Monk Fruit extract is a high-quality ingredient derived from the fruits of Siraitia grosvenorii. The core component of mogroside belongs to triterpene saponins, whose sweetness is 300-400 times as high as sucrose. The key is that there is almost no heat, and the blood sugar fluctuates slightly after eating, so it is an ideal sugar substitute.
Stevia extract is an important product obtained from the leaves of Stevia rebaudiana Bertoni. Its main ingredient is steviol glycosides, covering various types such as steviol glycosides and rebaudin A. Its sweetness is about 200-300 times that of sucrose, and rebaudin A is as high as 450 times. The human body basically does not absorb it, with almost zero calories, and will not cause blood sugar to rise. It is a popular sweetener.
Both monk fruit extractand stevia are good sugar substitutes. It is difficult to absolutely determine which is the best, which depends on multiple factors.
Comparison of sweetness and taste between Monk Fruit extract and stevia extract
- Sweeteness:
The sweetness of Siraitia grosvenorii glycoside, the main component of Siraitia grosvenorii extract, is 300-400 times that of sucrose, and the sweetness of steviol glycoside, the main component of stevia sugar, is about 200-300 times that of sucrose. In the case of achieving the same sweetness, the amount of monk fruit extractmay be relatively less.
- Taste:
Momordica grosvenorii extract has a unique flavor of Momordica grosvenorii, which is sweet with the fragrance of traditional Chinese medicine. This flavor is very popular in Chinese drinks and health food. For example, Arhat fruit tea has a rich and unique flavor. The sweetness of stevia is relatively pure, but some products may have a slight aftertaste. However, this aftertaste can be improved by compounding with other ingredients or improving the extraction process. If it is to make traditional Chinese desserts or foods with health concept, the flavor of monk fruit extractmay be more appropriate; If it is a product that pursues a relatively pure sweetness, such as some Western pastries or modern beverages, processed stevia may be more suitable.
Health characteristics of monk fruit extract and stevia extract
- Calorie and blood sugar effects:
Like steviol glycoside in stevia, siraitia grosvenorii in monk fruit extracthardly generates heat and does not cause significant fluctuations in blood sugar. Therefore, for patients with diabetes and people who need to control their calorie intake (such as dieters), both are good choices.
- Other health benefits:
Momordica grosvenorii extract has the effects of clearing away heat and moistening the lung, promoting pharynx and opening the voice, smoothing the intestines and catharsis in traditional medicine. From the perspective of modern nutrition, momordica mogrosidehave strong antioxidant capacity, which helps to eliminate free radicals in the body, and may have a certain auxiliary role in preventing some chronic diseases. Stevia also has some potential health benefits, such as potential antibacterial properties and potential applications in oral care.
Scope of application of monk fruit extract and stevia extract
- Traditional food application:
Momordica grosvenorii extract has a deep application foundation in Chinese traditional food, such as in Chinese cooking, it is used to make soup and stew to increase sweetness, or to make traditional drinks such as Momordica grosvenorii tea. Stevia is widely used in the global food industry, not only in beverages but also in baked goods, dairy products, candies, and other foods. For example, when making bread, stevia can replace sucrose and remain stable during the baking process; In beverage production, stevia can be used in various types such as tea drinks, fruit juice drinks, carbonated drinks, etc.
- Innovative food application:
With the development of food innovation, momordica grosvenorii extract has also begun to appear in some new product types, such as functional drinks made by mixing momordica grosvenorii extract with other plant extracts. Stevia, due to its good stability, is also widely used in the development of low sugar, sugar free new foods, such as sugar free chewing gum.
Cost and supply stability of siraitin and stevia extract
- Cost:
The processing process of monk fruit extractis relatively complex, especially the cost of extracting high-purity siraitia mogrosideis high, and siraitia grosvenorii is mainly produced in southern China. The output is affected by planting area, climate and other factors, which will affect its cost to some extent. Stevia has a relatively wide planting area and is grown in many parts of the world. With the advancement of production technology, the extraction and processing costs are gradually decreasing, providing a cost advantage in large-scale production.
- Supply stability:
the supply of siraitia grosvenorii may be unstable due to natural disasters and other factors. Stevia sugar has a relatively stable supply due to its wide planting range.
We are a natural sweetener supplier and sugar reduction solution provider. We can provide various specifications of stevia, Allulose Powder And Syrup, erythritol, Monk Fruit Extract,Bio-Based D-Mannose Powder, D-Tagatose etc.If you are interested in our natural sugar substitutes, please contact us.sale@greenspringbio.com