Ingredients
Granulated - Serving Size same as cane sugar.
Lowest Price in UK !
Monk fruit sugar (often called monk fruit sweetener or luo han guo extract) is quite different from cane sugar, both in how it’s made and how it affects the body. Here’s a clear breakdown:
Harvesting – The monk fruit (a small green gourd native to southern China) is picked when ripe.
Crushing & Juicing – The fruit is crushed, and the juice is extracted.
Filtering – The juice contains natural sugars (fructose & glucose) plus mogrosides (the special sweet compounds).
Separating Mogrosides – The natural sugars are removed, and only mogrosides are concentrated.
Drying / Powdering – The mogrosides are dried into a powder or blended into liquid form. Sometimes they’re mixed with erythritol, allulose, or fiber to make it easier to use like sugar.
👉 The sweetness comes not from sugar molecules but from mogrosides, which are up to 150–200 times sweeter than cane sugar.
Zero Calories & Carbs
Cane sugar = ~4 calories per gram.
Monk fruit extract = 0 calories, no carbs.
Doesn’t Spike Blood Sugar
Mogrosides pass through the body without being absorbed like glucose or fructose.
This makes monk fruit suitable for diabetics and those watching insulin response.
No Fructose Load
Cane sugar (sucrose) is 50% glucose + 50% fructose. Excess fructose stresses the liver and contributes to fatty liver, insulin resistance, and metabolic issues.
Monk fruit has no fructose/glucose impact.
Antioxidant Properties
Mogrosides have been shown to have anti-inflammatory and antioxidant effects in some studies, adding potential health benefits beyond just being a sweetener.
Natural Origin
Unlike some artificial sweeteners (aspartame, sucralose), monk fruit is a naturally derived sweetener with a long history of traditional use in Chinese medicine.
✅ Bottom line: Monk fruit sweetener is made by extracting and isolating mogrosides from the fruit. It’s “better” than cane sugar mainly because it doesn’t add calories, doesn’t raise blood sugar, and avoids fructose-related health issues, while also offering some antioxidant benefits.
Monk fruit, also known as luo han guo, has been used
for centuries in traditional Chinese medicine for its various health benefits.
When used as a sweetener, monk fruit extract offers several advantages over
traditional sugar and other artificial sweeteners. Some of the potential health
benefits of monk fruit include:
Zero Calories: Monk fruit sweetener contains natural
compounds called mogrosides, which provide sweetness but have no calories. This
makes it an excellent sugar substitute for those looking to reduce their
calorie intake and manage their weight.
Low Glycemic Index: Monk fruit sweetener has a
minimal impact on blood sugar levels. It does not raise blood glucose levels
like regular sugar does, making it a suitable option for people with diabetes
or those who want to maintain stable blood sugar levels.
Antioxidant Properties: Monk fruit contains
antioxidants known as mogrosides. These antioxidants have been shown to have
anti-inflammatory and free-radical scavenging properties, which may help
protect the body from oxidative stress and reduce the risk of chronic diseases.
Anti-Inflammatory Effects: Some studies suggest that
monk fruit extract may have anti-inflammatory effects, potentially benefiting
individuals with inflammatory conditions.
May Support Digestive Health: Monk fruit extract may
have mild laxative properties, which could be beneficial for individuals
experiencing constipation.
Suitable for People with Certain Allergies: Monk
fruit is a natural sweetener and is not related to common allergens like wheat,
soy, or nuts. As a result, it can be a suitable sweetener option for people
with certain food allergies.
May Support Oral Health: Unlike regular sugar, monk
fruit sweetener does not feed the harmful bacteria in the mouth, which can
contribute to dental cavities. As a result, it may be less likely to cause
tooth decay.
It's essential to note that while monk fruit extract is
generally considered safe, individual responses to sweeteners may vary. As with
any new food or ingredient, it's a good idea to consult with a healthcare
professional, especially if you have specific health concerns or conditions,
before incorporating monk fruit into your diet. Additionally, more research is
needed to fully understand the long-term health effects of using monk fruit
sweetener regularly.
Monk fruit (also known as luo han guo) and erythritol are
two different sweeteners commonly used as sugar substitutes in various food and
beverage products.
Monk Fruit: Monk fruit sweetener is derived from the extract
of the monk fruit, which is a small round fruit (Siraitia grosvenorii) native
to Southern China and parts of Southeast Asia. The monk fruit extract is
obtained by crushing the fruit and collecting its juice, which is then
processed to remove the water and impurities, leaving behind a concentrated
sweetener. Monk fruit sweetener is popular because it contains natural
compounds called mogrosides, which provide sweetness without adding calories or
carbohydrates.
Erythritol: Erythritol is a sugar alcohol that occurs
naturally in some fruits, such as grapes and pears, and is also produced
through a fermentation process. The commercial production of erythritol
involves fermenting glucose derived from cornstarch with specific yeasts or
fungi. During this fermentation process, the glucose is converted into
erythritol, which is then purified and crystallized. Erythritol is a popular
sugar substitute due to its sweetness without contributing many calories or
raising blood sugar levels.
Both monk fruit and erythritol are well-known for being
low-calorie sweeteners and are used as alternatives to sugar in various food
and beverage products, particularly in products targeted at people seeking to
reduce their sugar and calorie intake.