Botanical Name: Siraitia grosvenorii
Plant Part Used: Fruit
Processing Method: Extraction
also known as monk fruit that belongs to the family Cucurbitaceae. It is native to Southeast Asia, China, Thailand. It is well known as a natural sweetener with very few calories. Cucurbitane glycosides, Mogroside IV, Mogroside V, Mogroside VI are the major active components present in monk fruit, and these are also responsible for the sweetness of this fruit. Mogroside is also acting as a potent antioxidant that protects our cells from harmful free radicles. Mogroside V is present in more amounts in fruit extracts. This fruit is rich in essential and non-essential amino acids. Minerals like Mg, Ca, K, Mn, Fe, Zn, Na are also present in monk fruit. It is good for the heart, immune system and kidney health.
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|Mesh size||100% passes 80 mesh||USP<786>|
|Loss on drying||NMT 5.0% w/w||USP<731>|
|Total ash||NMT 5.0% w/w||USP<561>|
|Total Heavy Metals||NMT 10 ppm||USP<231>|
|Lead||NMT 0.5 ppm||USP<232>|
|Arsenic||NMT 1 ppm||USP<232>|
|Mercury||NMT 0.5 ppm||USP<232>|
|Cadmium||NMT 0.5 ppm||USP<232>|
|Chromium||NMT 2 ppm||USP<232>|
|Total Plate Count||NMT 100,000 cfu/g||USP<61>|
|Yeast & Mold||NMT 1000 cfu/g||USP<61>|