Monkfruit

Monkfruit, also known as luo han guo, is a small, green fruit native to the subtropical regions of China and northern Thailand.

History

It has been used for centuries in traditional Chinese medicine for its medicinal properties and is now gaining popularity as a natural sweetener.

Monkfruit sweetner

The sweetness of monkfruit comes from naturally occurring compounds called mogrosides, which are up to 250 times sweeter than sugar. This makes it a popular alternative sweetener for people looking to reduce their sugar intake, particularly those following a low-carb or ketogenic diet. It is also ideal for people with diabetes and people who are looking for a non-caloric sweetener alternative.

Monkfruit extract

Monkfruit extract is made by removing the seeds and skin from the fruit and then crushing it to make a juice. This juice is then purified to remove any impurities and create a concentrated extract. The extract is then mixed with a small amount of an inert carrier, such as erythritol or dextrose, to make it into a granulated sweetener. The extract is also used to make liquid sweeteners.

No impact on blood sugar

When used as a sweetener, monkfruit extract does not affect blood sugar levels, making it a safe option for people with diabetes. Additionally, it does not promote tooth decay, and it is not fermented by oral bacteria, making it suitable for people with dental problems

Antioxidants

Monkfruit extract is also a rich source of antioxidants. These compounds help protect the body from damage caused by harmful molecules called free radicals. In particular, mogrosides have been found to have anti-inflammatory properties and have been shown to have a positive impact on heart health and may also have potential in cancer prevention.

Sweetness

Monkfruit extract has a subtle, sweetness that some people find similar to that of sugar, but others describe it as having a slightly different or off-taste. For this reason, some people may find it an acquired taste.

Sugar substitute

It can be used as a substitute for sugar in many recipes, including baked goods, desserts, and drinks, but it may not work well in all recipes. In some recipes, using a combination of monkfruit extract and another sweetener, such as erythritol or stevia, may work better to balance the flavor.

Gaining popularity

In conclusion, monkfruit is a natural sweetener that is gaining popularity due to its sweetness and natural origin, it's particularly suitable for people looking to reduce their sugar intake, people with diabetes, and people with dental problems. It also has antioxidants properties that may benefit health. While it may not be suitable for all recipes, it is worth exploring as an alternative sweetener.