Botanical Name: Siraitia grosvenorii
Plant Part Used: Fruit
Processing Method: Drying, grinding
also known as luohan guo that belongs to the family Cucurbitaceae. This plant is native to northern Thailand and Southern China. Mogroside IV, Mogroside V, Mogroside VI are the major active components present in monk fruit and responsible for their sweetness. Mogroside is also acting as a potent antioxidant. 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 well known as a natural sweetener with very few calories.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
|Color||light yellow to light brown yellow||Organoleptic|
|Mesh size||95% Passes through #80 mesh||USP<786>|
|Loss on drying||NMT 10.0% w/w||USP<731>|
|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>|
|Total Plate Count||NMT 100,000 cfu/g||USP<61>|
|Yeast & Mold||NMT 1000 cfu/g||USP<61>|