“Just the mogroside V Ma’am!”
Monk fruit extract are sweet tasting monk fruit plant chemicals that are removed from the fruit and used as a sweetener.
Monk fruit has hundreds of different phytochemicals called mogrosides. They have names such as “7-Oxomogroside II E ” and “11-Oxo-mogroside V ”. They look like this:
Mogrosides 4, 5 and 6 are the mogrosides that taste sweet. Usually manufactures try to extract just mogroside V that is 250 times sweeter than sugar.
The mogroside V extraction process
Manufacturers closely guard their mogroside extraction process as a better process will yield a purer product with less aftertaste. An sample extraction process looks like this:
It involves multiple steps that include mashing, heating, centrifuging, filtering and using resins.
The result is a powder with a high percentage of mogroside V that may be used in monk fruit sweeteners.