1. Why Combine Monk Fruit Extract with Erythritol?
The pursuit of zero-calorie sweetness and sucrose-like taste has driven innovation in natural sweeteners. While monk fruit extract (mogroside V) offers 200x sweetness intensity, its lingering sweetness and herbal aftertaste limit applications. Erythritol, a low-calorie sugar alcohol, provides instant sweetness and cooling effects but only 70% of sucrose's sweetness.
Synergy Achieved:
- Taste Optimization: Blending monk fruit's delayed sweetness with erythritol's rapid onset mimics sucrose's "sweetness curve".
- Masking Off-Flavors: Erythritol neutralizes monk fruit's herbal notes, achieving **>95% taste similarity to sugar** in consumer tests.
- Cost Efficiency: 1:10 blend ratio (monk fruit:erythritol) reduces production costs by 40% compared to pure monk fruit usage.
2. Cutting-Edge Formulation Cases
GREEN SPRING® 1:10 Blend (Patent-Certified)
- Ratio: Monk fruit extract (≥25% mogroside V) : Erythritol = 1:10
- Technology: Spray-coating encapsulation with erythritol core and monk fruit outer layer.
- Advantages:Cost Reduction: 40% lower production cost vs. pure monk fruit extract.
- Moisture Resistance: Triple-layer structure reduces hygroscopicity by 80%.
3, Competitive Advantages
1. Scientific synergy effect
- Sweetness curve optimization:
Sweetness delay of siraitia grosvenorii (0-20 seconds) is complementary to the instantaneous sweetness of erythritol (0-5 seconds), simulating the "S-shaped sweetness curve" of sucrose
- Metabolic safety:
Clinical evidence shows that zero glycemic index (GI=0) and erythritol promotes a 200% increase in intestinal bifidobacteria
2. Breakthrough in processing performance
- Moisture resistance:
The eutectic structure reduces the water activity (Aw) to 0.3, making it more suitable for high humidity environments than pure erythritol (Aw=0.5)
- Thermal stability:
Withstand 205 ℃ spray drying (patent data), participate in Maillard reaction to produce caramel color during baking
3. Clean label certification
Comply with USDA organic, non GMO, Halal/Kosher certification, no artificial essence/preservative added
4.Application scenarios
| Industry | Typical case | Compound sweetness | Benefit |
| Functional beverages | Zero sugar sparkling water (sweetness 1X) | 1:10 | 40% cost reduction vs pure Monk Fruit Extract |
| Baking food | Low GI Bread (Sweetness 2X) | 1:15 | Extend shelf life by 6 months (inhibit microorganisms) |
| Pharmaceutical preparations | Diabetes friendly cough syrup (sweetness 3X) | 1:20 | Mask API bitterness and improve patient compliance |
| Personal care | Anti caries toothpaste (sweetness 0.5X) | 1:50 | Replace glycerol and reduce calorie intake |
| Table Sugar | Crystal sugar substitute (sweetness adjustable from 1X to 4X) | 1:10 | Monthly average repurchase rate increased by 65% (taste similar to sucrose) |
5.Comparative Sweetness Curve: Monk Fruit Extract vs. Synergistic Blends
| Parameters | pure Monk Fruit Extract | Monk Fruit Extract+erythritol | data sources |
| Sweetness peak | 300 times sucrose (sweetener V) | Equivalent 10% sucrose (7% sucrose+mixture) | Patent experiment |
| Sweet start time | Delay 5-10 seconds | Instant (0-5 seconds) | Sensory testing |
| Duration of sweetness | 30-45 seconds | 15-20 seconds (no residue) | consumer feedback |
| Synergistic efficiency ratio | - | Sweetness increased by 120% compared to the accumulation of individual ingredients | Comparative experiment |
| Applicable pH range | 2.5-8.5 | 2.0-9.0 (stronger acid resistance) | Industrial applications |
GREEN SPRING® has over 23 years of partner relationships, industry expertise, innovation and service that everyone at GREEN SPRING® brings to our customers each and every day. Contact us for your nutraceutical and pharmaceutical solutions:
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