Stevia, Monk Fruit Blend Has Similar Mouthfeel as Sugar

Published on: December 3, 2014

The addition of monk fruit extract acts as a natural flavor enhancer to mask the off-notes associated with stevia, the firm says.

By combining natural sweeteners stevia, monk fruit, and erythritol, Steviva Ingredients (Portland, OR) is now offering what it says is a natural, low-calorie sweetener with a mouthfeel similar to sugar.

MonkSweet Plus features the company’s SteviaSweet 95-60, monk fruit extract (lo han guo; pictured), and Erysweet erythritol. “Calorie-free SteviaSweet 95-60 delivers 250 times the sweetness of sucrose, while Erysweet erythritol not only restores necessary bulk but also tempers that sweetness of stevia and provides a mild cooling effect. The addition of monk fruit extract contributes additional sweetness and also acts as a natural flavor enhancer to mask the off-notes associated with stevia and other ingredients in a formulation,” the company explained via press release.

The ingredient can be used as a 1:2 replacer for sucrose or high-fructose corn syrup in order to lower calorie counts, the company added; in fact, it works well in formulation with other sweeteners. It is suited for beverages, sauces, and baked goods.

Jennifer Grebow
Editor-in-Chief
Nutritional Outlook magazine jennifer.grebow@ubm.com