Monk Fruit Sweetener Powder

It is a plant based sweetener blend that can be used in a wide variety of applications. It is useful in formulating products with low/reduced calorie, carbohydrate, and sugar content. It is a 1:2 sugar replacer and does not leave any aftertaste. 

Allergens: Does not contain wheat, soy, eggs, milks products, peanuts, tree nuts (and 

derivatives), fish (any type), and shellfish (any type).

Ingredients & Usage

Natural Ingredients

✅ Mogrosides: These are the key sweet compounds extracted from monk fruit. Mogroside V is the most abundant and sweetest.

✅ No fructose or glucose: Unlike regular sugar, monk fruit contains zero natural sugars.

✅ Commercial blends: Often mixed with carriers like:

Erythritol (a sugar alcohol)

Dextrose (a simple sugar)

These help with texture and measuring, as pure monk fruit extract is extremely sweet (150–250 times sweeter than sugar)

How to Use

🍃 Sugar replacement: Ideal for tea, coffee, smoothies, and desserts.

🍃 Cooking and baking:

Works well in recipes like cakes, cookies, and Indian mithai (e.g., laddoos, barfi).

Requires adjustment in quantity due to its high sweetness.

Can be combined with natural binders like coconut, milk, or jaggery powder for better texture.

🍃  Diabetes-friendly: Doesn’t raise blood sugar levels, making it safe for diabetics3.

🍃 Weight management: Zero calories and carbs help reduce overall calorie intake.

🍃 Traditional medicine: Used in Chinese medicine to soothe sore throats and reduce phlegm due to its anti-inflammatory properties.

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What Makes Isenchel Stevia Special?

SENSORY CHARACTERISTICS 

Appearance 

Color 

Taste and Smell 

Impurity 

FUNCTIONAL & PHYSICAL PARAMETERS 

Total Mogrosides (% wt/wt on Dry Basis) 

Erythritol Content (% wt/wt on Dry Basis) 

CHEMICAL PARAMETERS 

pH Value (1% Solution) 

Moisture % (LOD) 

Ash (%) 

Lead (ppm) 

Arsenic (ppm) 

Cadmium (ppm) 

Mercury (ppm) 

White crystalline powder or granular 

White to slightly off-white 

Odourless or slight characteristic odour 

No visible impurity 

NMT 1% 

≥99% 

4.5-7.0 

<2.0 

≤2.0 

≤1.0 

≤1.0 

≤0.3 

≤0.2 

For details on method of analysis or other information, please reach out to quality@ 

MICROBIOLOGICAL PARAMETERS 

Total Plate Count (CFU/g) 

Total Yeast & Mold (CFU/g) 

E.coli 

Salmonella 

Enterobacteriacea 

NUTRITIONAL TABLE: 

Nutritional Content (“as is” basis) 

Energy 

Protein 

Total Fat 

Saturated Fat 

Trans Fat 

Total Carbohydrates 

Polyols (Erythritol) 

Dietary Fiber 

Added Sugar 

Sodium 

Cholesterol 

≤1000 

≤100 

Negative CFU/10g 

Negative CFU/25g 

<10 CFU/g 

0.0kcal/100g 

0.0g/100g 

0.0g/100g 

0.0g/100g 

0.0g/100g 

≥99g/100g 

≥99g/100g 

0.0g/100g 

0.0g/100g 

0.0mg/100g 

0.0mg/100g 

Commitment to Quality & Community

We are dedicated to maintaining the highest standards from farm to bottle.

✔️ 100% Made in India: The entire process, from farming to manufacturing, is done in India.

✔️ Supports Local Farmers: Partners with smallholder farmers across India to grow and harvest Stevia.

✔️ FSSAI Central Certified: Holds a globally recognized certification for food safety management

Frequently Asked Questions:

Can I cook and bake with monk fruit sweetener?

Absolutely. Monk fruit sweetener is heat-stable, so it works well in baking, cooking, and hot beverages. Just be mindful that it's much sweeter than sugar—often 150–250 times sweeter—so you’ll need less.

Does monk fruit sweetener have a bitter or aftertaste?

Pure monk fruit extract has a clean, sweet taste. However, some commercial blends (especially those mixed with erythritol or other fillers) may have a slight aftertaste depending on the brand.

How does monk fruit compare to stevia?

Both are natural, zero-calorie sweeteners. Monk fruit tends to have a cleaner taste with less bitterness than stevia. Some people prefer monk fruit for baking and beverages due to its smoother flavor profile.