Golden Monkfruit Sweetener - Granulated

Identification & Functionality

Ingredient Name

Monkfruit Sweetener

Food Ingredients Functions

Non Nutritive Sweetener,

Sugar Substitute

Ingredients

Erythritol, Monk Fruit Extract

Technologies

Food Ingredients

Product Families

Food Ingredients — Taste & Flavor

Sweeteners & Syrups

Food Ingredients — Whole Foods, Extracts & Premixes

Alternates & Replacements

Features & Benefits

Labeling Claims

Keto,

Kosher,

Non-GMO,

Paleo,

Vegan,

Zero Calorie

Food Ingredients Features

Blood Glucose Management,

Free of Major Allergens,

Zero Glycemic Index

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Tea, Cocoa & Coffee

Food & Nutrition — Food

Bakery,

Confectionery,

Desserts & Fruit Preparations

Food & Nutrition Applications

Coffee,

Cookies,

Desserts

Properties

Physical Form

Granules,

Solid

Appearance

Granule

Odor

Sweet, raw material

Taste

Sweet

Physico-Chemical Properties

	Value	Units	Test Method / Conditions
Moisture	max. 1	%	USP, AOAC, or equivalent

Microbiological Values

	Value	Units	Test Method / Conditions
Aerobic Plate Count	max. 3000	CFU/g	USP, AOAC, or equivalent
Coliforms (Negative)	max. 10	CFU/g	USP, AOAC, or equivalent
Molds &Yeasts	max. 300	CFU/g	USP, AOAC, or equivalent

Compositional Analysis

	Value	Units	Test Method / Conditions
Ash	max. 0.1	g/100g	Ashing method
Available Carbohydrate	99.2 (3)	g/100g
Carbohydrate	100 (2)	g/100g
Dietary Fiber	max. 0.5	g/100g	Enzyme-gravimetric method
Energy	0 (4)	kcal/100g
Fat	max. 0.1	g/100g	Soxhlet extraction
Phosphorus	Not Detected	-	ICP spectrometry
Potassium	Not Detected	mg	Atomic Absorption Spectr.
Protein	max. 0.1 (1)	g/100g	Kjeldahl method
Salt equivalent	Not Detected (5)
Sodium	Not Detected	-	Atomic Absorption Spectr.
Sucrose	Not Detected	-	HPLC
Supar Alcobols	99.2	g/100g	HPLC
Water	max. 0.1	g/100g	Vacuum oven method

Composition Note

1 Nitrogen-protein conversion factor: 6.25
2 The formula for carbohydrate, according to the Cabinet Office Ordinance No. 10 (2015) on Labeling Standards for Food, is: 100 – (moisture + protein + Fat + Ash).
3 The formula for carbohydrate, according to the Cabinet Office Ordinance No. 10 (2015) on Labeling Standards for Food, is: 100 – (moisture + protein + Fat + Ash).
4 The energy conversion factors, according to the Cabinet Office Ordinance No. 10 (2015) on Labeling Standards for Food, are: Protein, 4; Fat, 9; Available Carbohydrate – Sugar Alcohols, 4; Dietary Fiber, 2; Sugar Alcohols, 0.
5 Salt Equivalent = Sodium x 2.54

Regulatory & Compliance

Consumer Group Claims

• Kosher
• Non-GMO
• Vegan

Packaging & Availability

Packaging Type

Bags

Storage & Handling

Shelf Life

3 years

Shelf-life & Storage

• 3 years unopened
• Stored in dry, food grade storage 55-85 °F (13 - 29°C)