Extracto de fruta de monje en polvo

¿Qué es polvo de extracto de fruta monje?

Fruto monje, perenne persistente vid herbácea que crece principalmente en la provincia de Guangxi, China. Esta rara fruta se utiliza a menudo como sustituto del azúcar. Luo Han Guo se sabe que tiene efectos positivos sobre el azúcar en la sangre, así como la reducción del riesgo de cáncer de páncreas.

El extracto de fruta monje en polvo es mogrosida V Se extrae del fruto de la fruta del monje, que aparece como un polvo blanco o amarill. Mogroside V Es un edulcornatural, con un sabor muy dulce, su dulzura es más de 300 veces la de la sacarosa, pero casi no contiene calorías. A menudo se utiliza en bebidas, productos horneados, aromatizantes y cuidado personal.

La tecnología de primavera verde suministra polvo de extracto de fruta de monje, cuyo ingrediente activo es Mogroside V, que es blanco, amarillo claro, amarillo, marrón claro, o polvo marrón dependiendo del contenido, con buena solubilidad en agua. Su contenido dulce de glucósido V es de 20-60%, su dulzura es de 100-250 veces la de la sacarosa (el contenido dulce de glucósido varía), y puede ser compuesto con sacarosa y otros edulcorantes. Ha sido ampliamente utilizado en alimentos, bebidas y otros campos.

Green Spring Technology es una compañía biotecnológica líder en China fundada en 2000 y se dedica a proporcionar a sus clientes extractos de plantas naturales, seguros y orgánicos. Ha obtenido Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000 y muchas otras certificaciones. Los productos cumplen con los est ã ¡Ndares de la UE EC396, UE 2023/915 y los m ã ¡S altos est ã ¡Ndares de residuos de disolventes.

Especificaciones: 

Reglamento:

Se ajusta a la normativa de la UE.

Benefits:

Pure Taste

Compared with stevia, Monk Fruit Extract Mogroside V tastes good, with no after-bitter taste, according to GB2760, it only needs to be added following the production needs of the appropriate amount of unlimited amount of requirements, while stevia has the use of the scope and limit requirements; compared with erythritol, luo han guo sweet glycoside because of the higher sweetness, the use of the cost of only a quarter of its; compared with xylitol, the natural fruit sources of luo han guo sweet glycoside excessive intake does not cause gastrointestinal discomfort, only about half of the composition of xylitol. It can be seen that Monk Fruit Extract Mogroside V have great advantages in sugar substitution.

Scavenging Free Radicals, Antioxidant

Luo Han Guo extract (total glycosides ≥ 98 %, Mogroside V content of 65.20 %) has a certain scavenging effect on hydroxyl radicals and superoxide anion radicals. With the increase in the concentration of sweet glucoside extract of Luo Han Guo, the scavenging effect was gradually enhanced, and there was a certain dose-effect relationship. The sweet glucoside extract of Luo Han Guo had a significant inhibitory effect on the oxidative haemolytic reaction of rat RBC during in vitro incubation. In the range of 0.04-1.15mg/ml, the inhibition rate of auto-oxidative haemolysis of erythrocytes was more than 50%. The Mogroside V extract of Luo Han Guo had a good protective effect on RBC auto-oxidative haemolysis.

Enhancement of Immunity

The Mogroside V of Monk Fruit Extract was administered to normal and cyclophosphamide (CTX)-suppressed mice by gavage, which had no significant effect on the immune function of normal mice but significantly increased the phagocytosis of macrophages and the proliferation of T-cells in CTX-immunosuppressed mice. The results showed that the sweet glucoside of Luo Han Guo had a positive regulatory effect on the cellular immune function of CTX-immunosuppressed mice.

Fighting Diabetes

Mogroside V have a triterpenoid saponin structure, and studies have shown that triterpenoid saponins have hypoglycaemic effects. In addition, the physiological efficacy of Luo Han Guo in lowering blood glucose and blood lipids has also been reported. 11-oxo-RoHSV in Mogroside V can play a good role in hindering the oxygenation of LDL, which can reduce the risk of atherosclerosis due to the elevation of LDL.

Antioxidant

The presence of free radicals with unpaired electrons in living organisms is closely related to the occurrence of many diseases. Monk Fruit Extract can demonstrate its antioxidant ability by directly scavenging free radicals, modulating the activity of free radical scavenging enzymes, and inducing the expression of genes that can synthesize substances with free radical scavenging ability in organisms.

Applications:

In the Food Field:

As a natural high-fold sweetener, Monk Fruit Extract, Mogroside V is a substitute for sucrose and is mainly used in the food and beverage industry. The largest application is in the beverage category, with the proliferation of Monk Fruit compound drinks, compound herbal tea, Monk Fruit vinegar, Monk Fruit milk drinks, and so on. In addition, Monk Fruit Extract Mogroside V is also widely used in the production of confectionery as well as flavorings.

In the United States, Monk Fruit Extract can be used directly in food as a flavoring agent or adjuvant (21 CFR); it is classified as a Generally Recognised Safe Substance (GRAS certification).

For Healthcare Products:

Monk Fruit Extract Powder can be used to produce low-sugar foods or beverages suitable for diabetics. It has also been recognized as safe by official authorities in many countries such as Canada, Japan, Singapore, South Korea, Thailand, Singapore, and the United Kingdom, and can be consumed by children, diabetics, pregnant women, and lactating mothers. Japan since the 1990s began to import large quantities of Monk Fruit from China, in addition as a natural sweetener made of lozenges, functional drinks effervescent tablets, etc., but also use Monk Fruit Extract Mogroside V to develop a variety of healthy food products, such as anti-allergy granules, weight loss food, sugar-lowering food, immune-enhancing food, and so on.