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5,6 ARE MONK FRUIT SWEETENERS SAFE TO CONSUME? Erythritol is rapidly absorbed in the small intestine and the majority - 80-90% is excreted in the urine within 24 hours. Some monk fruit sweeteners contain erythritol. The mogrol and some metabolites are then primarily excreted from the gastrointestinal tract, and minor amounts are absorbed into the bloodstream and excreted in the urine. When mogrosides reach the colon, gut microbes cleave off the glucose molecules and use them as an energy source. Mogrosides are not absorbed in the upper gastrointestinal tract, thus they do not provide calories. Animals are thought to metabolize mogrosides the same or similarly to humans.

Most of what is known about how mogrosides are metabolized comes from studies done in animals. The main mogroside in monk fruit sweeteners is mogroside V. The compounds that give monk fruit extract its sweetness are called mogrosides, which consist of a backbone structure called mogrol with glucose units (glycosides) attached to it. 1 WHAT HAPPENS TO MONK FRUIT SWEETENERS AFTER CONSUMPTION? Erythritol is a type of polyol, also referred to as a sugar alcohol, that contains zero calories per gram. During the production of monk fruit sweeteners, monk fruit extract is often blended with erythritol in order to taste and look more like table sugar.

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Monk fruit sweeteners are produced by removing the seeds and skin of the fruit, crushing the fruit, and then filtering and extracting its sweet portions into liquid and powdered forms. Extracts from monk fruit are also being used in tabletop sweeteners and to sweeten packaged foods and beverages. Monk Fruit has been used for centuries in Eastern medicine as both a cold and digestive aid. Several brands, such as Monk Fruit In The Raw®, Lakanto®, SPLENDA® Monk Fruit Sweetener, SweetLeaf® and Whole Earth® use monk fruit sweeteners in granular and liquid forms. However, a recipe that uses monk fruit sweeteners in place of sugar may turn out slightly different because in addition to sweetness, sugar plays several roles in recipes related to volume and texture, but this varies based on the type of recipe. Because they are stable at high temperatures, monk fruit sweeteners can be used in baked goods. Monk fruit sweeteners can be used in a wide range of beverages and foods like soft drinks, juices, dairy products, desserts, candies and condiments. Monk fruit sweeteners range from being 100-250 times sweeter than sugar, and as such only small amounts are needed in a product to equal the sweetness provided by sugar. Like other no-calorie sweeteners, monk fruit sweeteners are intensely sweet. However, collectively they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners, low- and no-calorie sweeteners or simply low-calorie sweeteners. Some types of sweeteners in this category are considered low-calorie - such as aspartame, and others are no-calorie (e.g., monk fruit sweeteners, stevia sweeteners and sucralose). Monk fruit sweeteners are no-calorie sweeteners that can be used to lower one’s intake of added sugars, while still providing satisfaction to enjoy the taste of something sweet. Monk fruit, also known as lo han guo or Swingle fruit, is a small round fruit native to southern China. Learn more about the Monk Fruit CPE Self-Study Activity here WHAT ARE MONK FRUIT SWEETENERS?

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Download the Monk Fruit Fact Sheet for Consumers hereĭownload the Monk Fruit CPE Self-Study Activity here