Monk Fruit Extract 50% Mogroside V

Monk Fruit Extract 50% Mogroside V 

Monk Fruit Extract 50% Mogroside V provides 200-250× sugar sweetness without calories and outstanding stability.

Facts quickly:

• Extracted from quality Siraitia grosvenorii fruit using water.
• Stable at pH 2.0-10.0 and 180°C.
• NSF GMP, Kosher, Halal, ISO 22000 approved.
• Ships in 2 days from U.S. warehouses.
• Free samples available with 25kg minimum purchase.

Product Specifications

Why 50% Mogroside V?

The Sweet Spot for Commercial Production

After testing concentrations from 25% to 60%, most manufacturers choose 50% for three reasons:

Taste Profile

· 25-30% retains bitter polyphenols → grassy aftertaste

· 50% hits the purity threshold→ clean, sugar-like sweetness

· 60%+ minimal taste improvement → cost increases 40-60%

Formulation Consistency

Standardized to 50% means predictable sweetness across batches. No reformulation surprises when you reorder.

Cost Efficiency

Best price-performance ratio for medium to high-volume production (500+ kg/year).

>"We switched from 30% to 50% and eliminated customer complaints about aftertaste in our protein bars."

> — QA Manager, Leading Nutrition Brand

Stability That Survives Your Production Process

pH Stability: 2.0 - 10.0

· ✓ Acidic sodas (pH 2.5-3.5)

· ✓ Sports drinks with citric acid

· ✓ Alkaline protein shakes

· <2% degradation after 6 months at pH 3.0

Thermal Resistance: Up to 180°C

· ✓ Hot-fill pasteurization (85-95°C)

· ✓ UHT processing (135-150°C)

· ✓ Baking applications (160-180°C)

· No caramelization or bitter compounds form

Crystal-Clear Solutions

Unlike stevia, our Monk Fruit Extract 50% Mogroside V dissolves completely in cold water without precipitation. Essential for transparent beverages and enhanced waters.

See Stability Test Data

Applications

Beverages

Beer, soda, sports drinks, and kombucha

Helps low-pH formulas not taste acidic. After carbonation and cold-filling, it stays stable.

0.03 to 0.08% is typically used.

Cookie dough, protein bars, keto desserts, and granola are some of the baked goods and snacks that we sell.

Resists oven temperatures of 180°C. To add back bulk and texture, mix with erythritol in a 3:1 ratio.

0.05–0.10% is the usual amount.

Oat milk, pea protein shakes, and yoghurt are all dairy-free alternatives.

Keeps green and beany notes from coming through. It makes things look creamier without adding fat.

0.04 to 0.07% is recommended.

Protein Powder, Chewables, Gummies, and Syrups are all types of supplements.

Vitamins and minerals don't mix with each other. Trys to attract people who like clean labels.

0.02% to 0.06% is the usual amount.

Quality Control

Every batch includes:

✓ HPLC Chromatogram

Verified Mogroside V content (not inflated with non-sweet mogrosides II/III/IV). We provide the actual chromatogram, not just a number.

✓ Pesticide Screening

Compliant with:

· USP <561> standards

· EU Regulation 396/2005

· Tested for 200+ common agricultural chemicals

✓ Microbiological Testing

· Total Plate Count: <1,000 cfu/g

· Yeast/Mold: <100 cfu/g

· Coliforms: Negative

· Salmonella: Negative

✓ Heavy Metals

· Lead: <0.5 ppm

· Arsenic: <0.5 ppm

· Cadmium: <0.3 ppm

· Mercury: <0.1 ppm

✓ Adulteration Verification

IRMS and HPTLC testing detects synthetic sweeteners or maltodextrin fillers.

View Sample COA

Why Partner With Us?

�� Fast U.S. Delivery

Four warehouses (CA, TX, NJ, IL) = 2-day shipping to most locations. No customs delays or minimum container orders.

�� Direct Manufacturer

We own our extraction facility in California. This means:

· Consistent quality control

· Competitive pricing

· Custom formulation support

· No middleman markups

�� R&D Support

Our applications team helps with:

· Sweetness optimization

· Flavor masking strategies

· Stability testing

· Regulatory documentation

�� Sustainable Sourcing

· Water extraction only (no ethanol or hexane)

· Traceable supply chain

· Non-GMO verified fruit

FAQ

Q: How does it compare to stevia?

A: No bitter or metallic aftertaste. Slower sweetness onset (closer to sugar). Better heat stability.

Q: Can I use it in carbonated beverages?

A: Yes. Stable in pH 2.5-3.5 sodas for 12+ months. Unlike aspartame, it won't break down over time.

Q: What's the shelf life?

A: 24 months in sealed drums (cool, dry storage). Opened drums: use within 6 months.

Q: How do I label it?

A: U.S.: "Monk Fruit Extract" or "Luo Han Guo Extract"

EU: "Siraitia grosvenorii extract"

Always verify with your regulatory consultant.

Q: Why do HPLC results sometimes vary?

A: Different labs use different reference standards. Ensure your lab uses:

· Column: C18 reverse phase

· Standard: USP Mogroside V reference

· Mobile phase: Acetonitrile/Water gradient

· Calculation: Dry basis vs. wet basis (3-5% variance)

We provide our test method upon request for your QC lab.

Q: Do you offer blends?

A: Yes. Popular combinations:

· Monk fruit + erythritol (1:3 ratio for baking)

· Monk fruit + allulose (for keto products)

· Monk fruit + stevia (cost reduction for beverages)

Contact our formulation team

Get Started

Order Free Sample

Test our extract in your formulation risk-free.

Technical Consultation

Speak with our R&D team about your specific application.

Request Documentation

COA, allergen statements, kosher certificates, and more.

Get a Quote

Volume pricing available for 500+ kg orders.

Contact Us

Do you have more questions about Monk Fruit Extract 50% Mogroside V?

Email: info@em-herb.com