Sweeteners & Sugar Reduction
Monk Fruit Solutions
Mogroside V extracts (20–70%), juice powder, juice concentrate and ready-to-use blends — selected by sweetness target, label direction and the regulatory pathway of the finished product.
- 20–70%
- Mogroside V grades
- ~80–280×
- Sweetness of sucrose
- Organic
- USDA NOP / EU options
- Blends
- With stevia or erythritol
Overview
Monk fruit (Siraitia grosvenorii) delivers natural-origin sweetness from mogrosides, principally mogroside V. The portfolio covers water-extracted powders standardized from 20% to 70% mogroside V, certified-organic grades, juice powder, juice concentrate and blends with stevia and erythritol.
Higher mogroside V grades give purer sweetness with less characteristic monk fruit flavour; the sweetness is soft and sugar-like with a longer finish, and pairing with erythritol or stevia brings onset closer to sugar.
In Canada the pathway differs by format: extract grades are limited to table-top sweeteners and licensed natural health products, while juice concentrate can be used as a food ingredient. Selection starts with the intended product category, not the purity number.
Key value
- Mogroside V 20%, 25%, 30%, 40%, 50%, 65% and 70% grades, plus custom content
- Juice concentrate (mogroside V ~3.5%) accepted as a food ingredient in Canada
- Certified organic grades available (USDA NOP / EU Organic)
- Stable to heat and light, across weak-acid to weak-alkaline conditions
Applications
- Table-top sweeteners (extracts, Canada)
- Licensed natural health products, incl. supplement gummies
- Foods using juice concentrate — gummies, solid beverages, desserts
- U.S.-market beverages, dairy and bakery (under GRAS)
- Sweetener blends with stevia or erythritol
Product grades
| Mogroside V 20% | ~80× sucrose; bakery, dairy, beverages, table-top |
|---|---|
| Mogroside V 25% / 30% | ~100× / ~120× sucrose; bakery, dairy, beverages, health products |
| Mogroside V 40% | ~160× sucrose; supplement gummies, desserts, beverages |
| Mogroside V 50% | ~200× sucrose; supplement gummies, yogurt, bakery, beverages |
| Mogroside V 65% / 70% | ~260× / ~280× sucrose; gummies, candy, yogurt, bakery, beverages |
| Custom mogroside V | Content set to formulation need |
| Juice powder | Candy, beverages |
| Juice concentrate | Gummies, solid beverages, porridge, desserts and pastries |
| Blends | Monk fruit + stevia + erythritol; monk fruit + erythritol; custom systems |
Technical specification
| Botanical source | Siraitia grosvenorii fruit; water extraction |
|---|---|
| Key component | Mogroside V (CAS 88901-36-4; FEMA 4711) |
| Juice concentrate — recent lot | Mogroside V 3.3–3.7% (result 3.52%); soluble solids ≥ 50%; Pb ≤ 0.2 ppm |
| Lot-level testing | Mogroside V assay, heavy metals, microbiology |
Quality & certifications
- Vertically integrated manufacturing partner; certifications confirmed at qualification
- Certified organic grades (USDA NOP / EU Organic); certificate on request
- Lot-specific COA for each grade
Documentation available
- Grade specification sheet
- Lot-specific Certificate of Analysis
- Organic certificate where applicable
- Certification files
Regulatory status
- Canada
- Extract grades: permitted in table-top sweeteners (Health Canada List of Permitted Sweeteners), not currently for general food and beverage use. Juice concentrate: acceptable food ingredient. Licensed NHPs: listed for oral use as a sweetening agent and flavour enhancer.
- United States
- Subject of an FDA GRAS notice; usable across a wide range of food and beverage applications. Details on request.
Sweetness values are approximate, per manufacturer data. Applications apply only where permitted; allulose-containing blends are for the U.S. market only.
Next step
Tell us the application and expected annual volume and we will return the specification, a sample and an indicative Canadian landed cost for your delivery location.
Related reading
Monk Fruit Extract Grades Explained: Mogroside V 20–70%
What Mogroside V concentration means in practice, extract vs juice concentrate, Canadian regulatory paths, and blend systems with stevia or erythritol.
Read the guide