Technical Specifications: Pure Monk Fruit Sweetener & MCC Microcrystalline Cellulose

Core Features & Advantages of Monk Fruit Sweetener + Bulk MCC Microcrystalline Cellulose

Pure Monk Fruit Sweetener Highlights

• Natural & Clean-Label: No chemical synthesis or artificial additives
• Non-Glycemic: Safe for diabetics and keto diets (no blood sugar impact)
• Heat Stable: Up to 200°C, suitable for baking/cooking (superior to stevia’s aftertaste)
• Cost-Efficient: High sweetness intensity reduces usage volume

Synergy with Food Grade MCC Microcrystalline Cellulose

• Texture Enhancement: MCC adds bulk and improves flowability in dry formulations
• Anti-Caking Property: Prevents clumping of monk fruit sweetener in powder blends
• Formulation Balance: MCC offsets the high intensity of monk fruit for consistent sweetness distribution
• Clean-Label Alignment: Both ingredients meet natural food additive standards

How to Use Pure Monk Fruit Sweetener & MCC Microcrystalline Cellulose

1. Dosage Calculation: 1g monk fruit sweetener replaces 150-200g sugar; pair with 2-5% MCC (by weight) for bulking/anti-caking.
2. Dry Blending: First mix monk fruit powder with Bulk MCC Microcrystalline Cellulose for uniform distribution.
3. Dissolution/Incorporation: Add dry blend to liquids (warm water for beverages) or directly into dry food mixes.
4. Recipe Adjustment: Modify bulking agents (e.g., flour) when using MCC to maintain texture.
5. Quality Check: Test taste, texture, and stability under storage conditions.

Application Scenarios for Monk Fruit Sweetener + Food Grade MCC Microcrystalline Cellulose

• Beverages: Soft drinks, juices, sports drinks (monk fruit for zero-calorie sweetness; MCC prevents sedimentation)
• Baked Goods: Bread, cakes, cookies (monk fruit’s heat stability + MCC’s texture enhancement)
• Dairy Products: Yogurt, ice cream (monk fruit boosts sweetness; MCC reduces whey separation)
• Confectionery: Chocolates, candies (monk fruit avoids dental caries; MCC regulates hardness)
• Health Supplements: Vitamins, dietary powders (monk fruit improves palatability; MCC acts as a filler for capsules/tablets)

Customer Benefits of Pure Monk Fruit Sweetener & Bulk MCC Microcrystalline Cellulose

• Cost Efficiency: High-intensity monk fruit reduces material costs; MCC eliminates the need for multiple additives (anti-caking + bulking).
• Market Competitiveness: Meets consumer demand for natural, zero-calorie, clean-label products.
• Regulatory Compliance: Both ingredients comply with FDA, EU, and international food additive standards.
• Formulation Flexibility: Custom blends of monk fruit and MCC for tailored sweetness/texture profiles.
• Sustainability: Renewable sourcing of monk fruit and eco-friendly production of MCC.

Certifications & Compliance

Our Pure Monk Fruit Sweetener and MCC Microcrystalline Cellulose adhere to global quality and safety standards, with certifications including:

• ISO 9001 (Quality Management) & ISO 22000 (Food Safety)
• HACCP & FSSC 22000 (Food Safety Systems)
• Kosher, Halal, Non-GMO Project Verified
• FDA GRAS & EU Food Additive Compliance

Customization Options for Monk Fruit Sweetener & MCC Microcrystalline Cellulose

• Monk Fruit Customization: Adjusted mogrosides purity, particle size, and blends with stevia/erythritol.
• MCC Customization: Food Grade/Bulk MCC particle size (50-200 mesh) and tailored packaging.
• Blended Formulations: Pre-mixed monk fruit + MCC blends for specific applications (e.g., beverage mixes, baking blends).
• Packaging: Bulk bags/drums (25kg) or retail-ready units; custom labeling support.

Production Process: Pure Monk Fruit Sweetener & MCC Microcrystalline Cellulose

Monk Fruit Sweetener Production

1. Sourcing: Certified monk fruit harvest from Southern China farms.
2. Extraction: Water-based extraction of mogrosides (no solvents).
3. Purification: Filtration and refinement to ≥98% mogrosides purity.
4. Drying & Milling: Spray-dried into fine powder (80-100 mesh).
5. Quality Testing: HPLC analysis for purity and safety.

Bulk MCC Microcrystalline Cellulose Production (Synergistic Supply)

1. Raw Material: High-purity cellulose from wood pulp/cotton linters.
2. Hydrolysis: Controlled acid hydrolysis to reduce particle size.
3. Purification: Washing and drying to remove impurities.
4. Milling: Precision sizing for food grade applications.

Customer Testimonials

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."

Frequently Asked Questions

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.