Brief Introduction:
Luo Han Guo is often used as a sugar substitute. It is known to have a positive effect on blood glucose and helps to ease damaged pancreatic cells. Long used to cure coughs and reduce fever, additional health benefits of this unique fruit are constantly being found.Luo Han Guo extract is an incredibly exciting and totally unique new sweetener that provides benefits no other sweeteners can!
Luo Han Guo extract does not stimulate fat storage, elevate insulin levels or raise cholesterol. Made from natural Lo Han fruit, Luo Han Guo extract has been clinically proven to speed up the fat burning process without stimulating insulin production. Luo Han Guo extract is the first and only sweetener available that's great for weight loss, completely natural, and safe for diabetics, children, hypoglycemics, and anyone who wants to significantly improve their diet!Luo han guo Extract is a natural, very sweet (300 times sweeter than sucrose) with low calorie powder.. The active components are triterpene glucosides called mogrosides. It contains 80% triterpene glucosides, in which 20%~30% is mogroside V, the most sweetest substance in Luo han guo triterpene glucosides.
Luo Han Guo Extract's Main Spec:
Luo Han Guo Extract's Main Spec:
Botanical Name: Momordica Grosvenori Swingle
Part Used: Dried Fruit
CAS No.: 88901-36-4
CAS No.: 88901-36-4
Active Ingredient: Mogroside V, Mogrosides
Spec: Mogroside V 10%~50%, Mogrosides 30%~98%
Spec: Mogroside V 10%~50%, Mogrosides 30%~98%
Test Method: HPLC or UV
As a Non nutritive Sweetener and Flavor Enhancer.Use in flavors, foods, beverages, gums, baked foods, dietary supplements, powdered drinks, nutritional bars, and chocolates, etc.
Beverages:
An orange flavored beverage was formulated using Luo Han as the sweetening compound.. The beverage was filled in bottles and stored at room temperature and 90℉ for 90 days. The results indicate that there was no loss of sweetness during preparation or during storage even at elevated temperatures. The beverage was characterized as having a delayed sweetness onset and some licorice aftertaste. However, the beverage had an acceptable flavor profile.These results indicate that in acid solutions (pH 3.27) It is is highly stable and its use at a level of 0.04% provides adequate sweetness comparable to about 7-8 % sucrose level
Yogurt:
The use of Luo Han Guo Extract in yogurts was evaluated at levels of 0.027 and 0.033 % level. These levels were judged as providing acceptable sweetness to the yogurt. Although it not have the same sweetness profile as sugar , the sweetness quality was judged as acceptable.
Caramels:
The caramels were evaluated and were characterized as having good sweetness quality and stability. No loss of sweetness was detected during preparation and after storage for 90 days. The level of Luo Han guo Extract used was 0.04%.
Hard Candies:
Cherry flavored sugarless hard candies were prepared and stored for 90 days. Luo Han Guo Extract was added to the candy as a 50%aqueous solution at the level of 0.25% dry solids basis. This level was determined as providing good sweetness level with some cooling effect. Higher levels of Luo Han may be needed for other, sweeter flavors.
Chewing Gum:
Mint flavored, sugarless chewing gums were prepared and storedfor 90 days. The level of Luo Han Guo Extract added to the gum was 0.5%. This level was needed to provide the sweetness level needed for the gum. Luo Han was stable during processing and storage with no detectable loss. The flavor of the gum was comparable to standard sugar free gums.
Mouthwash:
A typical mouthwash formulation was prepared and sweetened with Luo Han. The level of Luo Han needed to provide the desired sweetness level was 0.04%. Luo Han Guo Extract served as a good sweetening agent in this application. There was no detectable loss of sweetness during preparation and storage. The level of Luo Han may need to be increased if higher sweetness level is desired.
Muffins:
In this application, Luo Han Guo Extract is used at 0.09% and the sweetness of the muffin is found acceptable. The sweetness quality of the finished muffin was good with no detectable loss of sweetness during baking.
Juice:
LHG Powder extract 0.02%; LHG juice conc: 0.2%
Flavor Milk:
LHG Powder extract- 0.005-0.05%Non Dairy Creamer:LHG Powder extract- 0.25%
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