Mogroside V (Monk Fruit Glycoside)
Sweeteners
Flavoring Agents
88901-36-4
C₆₀H₁₀₂O₂₉
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:Unknown
One unit of:Unknown
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Product Info
What is Mogroside V (Monk Fruit Glycoside)?
Mogroside V, or Monk Fruit Glycoside, is a natural, high-intensity sweetener extracted from the monk fruit (Siraitia grosvenorii) used primarily as a sugar substitute in foods and beverages.
How is Mogroside V (Monk Fruit Glycoside) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Select and inspect fresh or dried monk fruit (Luo Han Guo). | Control Point: Fruit quality, maturity, and absence of mold/pests. Note: The initial quality and ripeness of the fruit directly determines the potential yield and purity of Mogroside V. |
| 2 | Extraction | Crush the fruit and extract the glycosides using hot water infusion. | Control Point: Water temperature (typically 50-80°C) and extraction duration. Note: This process is optimized to maximize mogroside release while minimizing the extraction of undesirable bitter compounds and sugars. |
| 3 | Filtration | Pass the fruit slurry through a series of filters to remove solid materials like pulp, seeds, and peel. | Control Point: Filter mesh size and flow rate. Note: A clear liquid extract is essential to prevent clogging and fouling of the purification columns in the next stage. |
| 4 | Purification (Adsorption) | Pump the clarified extract through a macroporous adsorption resin column. | Control Point: Resin type, contact time, and column temperature. Note: The resin selectively captures the large mogroside molecules while allowing smaller molecules like fructose, glucose, and minerals to pass through as waste. This is a critical purification step. |
| 5 | Desorption (Elution) | Wash the resin column with a food-grade ethanol solution to release the bound mogrosides. | Control Point: Ethanol concentration and flow rate. Note: This step creates a purified, mogroside-rich solution. The ethanol must be efficiently recovered later for reuse and to ensure a pure final product. |
| 6 | Concentration | Remove the ethanol and excess water from the eluate using low-temperature vacuum evaporation. | Control Point: Vacuum pressure and temperature. Note: Operating under vacuum allows water to boil at a lower temperature, which prevents thermal degradation of the heat-sensitive mogrosides and preserves their clean taste. |
| 7 | Drying | Transform the concentrated mogroside syrup into a fine powder using spray drying. | Control Point: Inlet air temperature, atomization pressure, and feed rate. Note: This process instantly removes residual moisture, creating a stable, free-flowing powder with consistent particle size and density. |
| 8 | Sieving & Blending | Sieve the dried powder to ensure uniformity and blend different batches as required. | Control Point: Sieve mesh size and blending duration. Note: This ensures the final product is homogenous and meets customer specifications for solubility and appearance. Blending provides excellent batch-to-batch consistency. |
| 9 | Final QC & Packaging | Conduct final analysis (HPLC for Mogroside V purity, microbial tests) and pack the finished powder. | Control Point: Purity assay (must meet grade specification), heavy metal limits, and microbial count. Note: Product is packed into airtight, multi-layer, food-grade packaging to protect it from moisture, light, and contamination, ensuring shelf-life stability. |
Technical Specifications
| CAS Number | 88901-36-4 |
| Chemical Formula | C₆₀H₁₀₂O₂₉ |
| Solubility | Slight water solubility; slight in methanol/pyridine |
| Storage Conditions | Store cool (2–8 °C), dry, sealed, protect from light |
| Shelf Life | 36 Months |
Applications & Usage
Common Applications:
Beverages
baked goods
condiments
dairy
confectionery
oral-care
pharmaceuticals
Mechanism of action:
| Parameter | Mogroside V (Monk Fruit Glycoside) |
|---|---|
| Functional Category | High-Intensity Sweetener; Flavor Enhancer; Natural Sweetener |
| Key Ingredients | Mogroside V (a triterpenoid glycoside from the fruit of Siraitia grosvenorii) |
| Mechanism of Action | Binds with high affinity to the heterodimeric T1R2/T1R3 sweet taste receptors on the surface of taste bud cells. This interaction activates an intracellular G-protein signaling cascade (via gustducin), leading to cell depolarization and the neural transmission of a potent sweet taste signal without contributing metabolizable calories. |
| Application Effect in Product | Provides intense, calorie-free sweetness (approx. 150-250x sweeter than sucrose), enabling significant sugar reduction. Exhibits a clean taste profile with minimal bitterness or aftertaste. Can be used to modulate and enhance other flavors in a formulation, particularly in beverages, dairy products, and nutritional supplements. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Mogroside V (Monk Fruit Glycoside) | Natural High-Intensity Sweetener | Extracted from monk fruit; 200-300x sweeter than sugar; zero-calorie; heat stable. | Very clean, sugar-like taste with minimal bitterness or aftertaste; perceived as highly natural by consumers. | Higher cost than stevia and artificial sweeteners; supply can be more limited. | Beverages, dairy, nutritional supplements, and clean-label products where taste is paramount. | For a premium, natural sweetener with a superior taste profile when cost is not the primary constraint. |
| Steviol Glycosides (Stevia) | Natural High-Intensity Sweetener | Extracted from the stevia leaf; 200-400x sweeter than sugar; zero-calorie; heat stable. | Cost-effective for a natural sweetener; widely available and approved; multiple variants (Reb M) improve taste. | Can have a noticeable bitter or licorice-like aftertaste, especially lower-purity forms (Reb A). | Carbonated soft drinks, tabletop sweeteners, protein powders, cost-sensitive natural products. | When a cost-effective, natural, zero-calorie solution is needed and aftertaste can be managed or masked. |
| Erythritol | Natural Bulk Sweetener (Sugar Alcohol) | ~70% as sweet as sugar; provides bulk and mouthfeel; near-zero calories; has a cooling effect. | Provides texture and volume similar to sugar; best digestive tolerance among sugar alcohols. | Less sweet than sugar, requiring larger quantities; pronounced cooling sensation can be undesirable; can recrystallize. | Blended with high-intensity sweeteners, sugar-free baking, chocolates, chewing gum. | To replace sugar's bulk and mouthfeel, not just its sweetness, often in synergy with Mogroside V or Stevia. |
| Allulose | Natural Bulk Sweetener (Rare Sugar) | ~70% as sweet as sugar; provides bulk; very low-calorie; browns and caramelizes like sugar. | Uniquely mimics sugar's functional properties in baking and cooking (browning, freezing point depression). | Significantly higher cost than other sweeteners; less available and fewer global regulatory approvals. | Keto-friendly baked goods, ice cream, caramels, and sauces where sugar-like functionality is essential. | For applications where replicating sugar's chemical behavior (e.g., browning) is more important than sweetness intensity alone. |
| Sucralose | Artificial High-Intensity Sweetener | Derived from sucrose; ~600x sweeter than sugar; zero-calorie; highly stable to heat and pH. | Extremely high sweetness intensity; very low cost; exceptionally stable in processing and long-term storage. | Not from a natural source, which is a major drawback for clean-label products; some consumers detect an aftertaste. | Diet beverages, processed foods, baked goods, pharmaceuticals, and applications requiring high stability. | For maximum cost-efficiency, sweetness potency, and stability in applications where a "natural" claim is not needed. |
Technical Documents
Available Documentation
Spec Sheet, COA, MSDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications