HA10534 Monk Fruit Sweetener with Allulose

Monk Fruit Sweetener with Allulose Description

Monk Fruit Sweetener with Allulose is a powder blend that incorporates naturally sourced mogrosides from monk fruit and the rare sugar allulose. The controlled processing yields a uniform particle size and defined chemical composition. Its chemical inertness supports stable integration in aqueous systems, while the blend's sweet profile aids in reducing overall caloric content. The formulation is engineered for predictable dissolution and ease of incorporation in various studies and product developments.

Monk Fruit Sweetener with Allulose Applications

Food and Beverage Processing
- Used as a sweetener component in beverage formulations to lower caloric content by leveraging the low-calorie attributes of monk fruit extract and allulose.
- Applied in baking mixes to adjust sweetness levels without excessive sugar, using its finely milled powder form to ensure even distribution.

Nutraceutical Applications
- Utilised as a sugar alternative in dietary supplements to improve palatability by leveraging its controlled particle size distribution.
- Serves as an active ingredient in herbal extracts for nutraceutical products, addressing formulation challenges through predictable dissolution behaviour.

Monk Fruit Sweetener with Allulose Packing

The product is packaged in moisture-resistant, sealed pouches that are housed within rigid boxes to prevent environmental exposure and contamination. Each package carries batch identifiers and production dates. Storage in a cool, dry area is recommended to preserve chemical stability and prevent degradation. Anti-static measures are incorporated to minimise particulate contamination, and customised packaging options are available upon request.

Additional Information

The integration of naturally derived sweeteners in powder formulations is an area of growing interest in materials science for nutritional and formulation applications. Detailed studies on extraction and processing methods provide insights into achieving a consistent chemical composition and mitigating degradation under varied environmental conditions.

Recent advances in analytical techniques, including HPLC and mass spectrometry, have enhanced the ability to characterise sweetener formulations at a molecular level. This progress supports improved product stability and formulation efficiency across a range of industrial applications, from food processing to nutraceutical development.