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CNCSBIO's Pure Monk Fruit Sweetener is a natural, zero-calorie high-intensity sweetener extracted from Siraitia grosvenorii (monk fruit), native to Southern China. It pairs seamlessly with Food Grade MCC Microcrystalline Cellulose—a versatile food additive used as a bulking agent, anti-caking agent, and texture modifier—creating balanced, clean-label formulations for health-conscious consumers. Our Bulk MCC Microcrystalline Cellulose and monk fruit sweetener together deliver optimal functionality in food, beverage, and supplement applications, aligning with the demand for natural food additives free from artificial ingredients.
Monk fruit sweetener’s key component (mogrosides) provides 150-200x the sweetness of sugar without raising blood glucose, while MCC Microcrystalline Cellulose enhances formulation stability and texture—making the combination ideal for diabetic-friendly, keto, and low-sugar products.
| Pure Monk Fruit Sweetener | |
|---|---|
| Mogrosides Purity | ≥98% |
| Appearance | White to off-white fine powder |
| Sweetness Intensity | 150-200x sweeter than sucrose |
| Particle Size | 80-100 mesh (customizable) |
| Solubility | Fully soluble in water and ethanol |
| Caloric Content | Zero calories per serving |
| Storage & Shelf Life | Cool/dry place (24 months shelf life) |
| Food Grade MCC Microcrystalline Cellulose | |
| Appearance | White crystalline powder |
| Purity | ≥99.5% |
| Particle Size | 50-200 mesh (customizable) |
| Water Solubility | Insoluble (excellent bulking property) |
| Storage & Shelf Life | Sealed container (36 months shelf life) |
Our Pure Monk Fruit Sweetener and MCC Microcrystalline Cellulose adhere to global quality and safety standards, with certifications including:
HealthFood Inc. (USA): "CNCSBIO's monk fruit sweetener paired with Food Grade MCC Microcrystalline Cellulose transformed our low-sugar beverages—clean taste and 15% lower production costs."
EuroBake GmbH (Germany): "Monk fruit sweetener outperformed stevia for baking, and Bulk MCC Microcrystalline Cellulose improved dough texture. ISO certifications gave us full confidence."
AsiaSupplements Co. (Japan): "Mixing monk fruit sweetener with MCC in our L-Theanine supplements boosted consumer acceptance—customization options were a game-changer."
Q1: What is the shelf life of Pure Monk Fruit Sweetener and MCC Microcrystalline Cellulose?
A: Monk fruit sweetener has a 24-month shelf life (cool/dry storage); Food Grade MCC has a 36-month shelf life (sealed containers).
Q2: How does monk fruit sweetener compare to stevia?
A: Monk fruit has a clean, sugar-like taste (no bitter aftertaste) and better heat stability than stevia, making it ideal for cooking/baking.
Q3: Is monk fruit sweetener safe for diabetics?
A: Yes—its non-glycemic nature means it does not affect blood sugar levels, making it safe for diabetic diets.
Q4: Can monk fruit sweetener and MCC be used in organic products?
A: Both ingredients can be certified organic upon request, complying with global organic food additive standards.
Q5: What is the benefit of pairing monk fruit sweetener with MCC Microcrystalline Cellulose?
A: MCC adds bulk, prevents clumping, and balances the high sweetness intensity of monk fruit—creating stable, consistent formulations with fewer additives.
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Main Product:
Fruit & Vegetable Powder,
Cosmetic Raw Material,
Food Additives,
Nutritional Supplements,
Herbal Extract,
Plant Oil
