With the rapid develop of the life standard, more and more people tend to enjoy a green, healthy, even vegan life. People’s standards of sweetener is raising constantly. Needless to say there are more and more sweeteners boost into the market, the most popular two is monk fruit , stevia and Erythritol, actually many people have no ideas about this.
Monk fruit, also known as “lo han guo,” is from the southern, mountainous regions of China. It was initially cultivated by Buddhist monks, hence its religious-themed name. First discovered by Westerners in 1938, this delicate fruit was not widely spread due to the extremely short time span between its ripe and rotten stages.
Monk fruit is 300-400 times sweeter than sugar, depending on how purely it is extracted. A conversion chart for sweeteners shows that the sweetness of a 1/4 cup of sugar is achieved by 1/6 of a teaspoon of pure monk fruit, meaning you only have to use ~1.3% of the volume to achieve the same level of sweetness. When you look at those numbers, the cost quickly becomes not only justifiable but arguably downright cheap.
One of the significant benefits of monk fruit is that it doesn’t raise your glycemic index; i.e., the body doesn’t recognize it as a sugar. If this sounds too good to be true, it isn’t. It has been used as a natural sweetener for centuries and is unique among fruits because its sweetness doesn’t come from fructose, but from antioxidants called “mogrosides.” These are metabolized differently by the body, which is why they have no calories and have no effect on blood sugar.
Much lie stevia and erythritol, which is 0 net carbs per serving. That is why monk fruit extract becomes extremely popular recently SIMPLY BECAUSE monk fruit extract provides numerous benefits:
Monk fruit extract is a powerful antioxidant and fights free radicals.
Monk fruit extract which lowers the risk of diabetes and obesity.
Monk fruit extract helps prevent and treat cancer.
Monk fruit can rich your baking recipe and make you cooking more attractive.
There are several commercially-produced sugar alcohols (xylitol and sorbitol are others you may have heard of) and, as a class, they have some reputation for causing slight stomach upset and some feelings of bloating, cramps, or diarrhea when consumed in large quantities. These reactions most often occur when people attempt to replace their sugar intake with sugar alcohols but don’t decrease the amount of sweets they consume. Since the average American consumes between 150 and 170 pounds of sugar per year, you can imagine what ingesting that amount of fermented anything would do to your system. When sugar is replaced in your diet by sugar alcohols and you simultaneously decrease the amount of sweetener consumed, the likelihood of experiencing any of these symptoms decreases significantly.
Which is better?
As we have discussed above, monk fruit is exponentially sweeter than sugar, erythritol is somewhat less sweet than the glucose that forms its base. Both sweeteners can cause a slight” cooling” sensation is used a lot in a dessert recipe. What is more,Erythritol is easier to fins on the shelf than monk fruit sweetener, although both are relatively easy to find online. Considering the cost issues and function we may recommend you purchase 100% pure erythritol or monk fruit extract and erythritol blend that is just as sweet as sugar.
Both sweeteners are highly recommended as safe, natural alternatives to sugar as sweeteners. Neither raise your glycemic index and are therefore keto-approved and recommended for diabetics. Whether you choose monk fruit or erythritol is mostly a matter of personal preference.
We Shaanxi Ming Chemical Technology provide you high purity monk fruit extract and erythritol. We provide excellent blend powder according to your request. You will be welcomed if you have some ideas to start your business. We provide excellent OEM service with beautiful package and your requested ratio.
Please feel free contact us if you are looking for some excellent natural sugar.
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