Monk Fruit Blend

Monk Fruit Extract +Erythritol

Features

Moderate sweetness: Monk fruit extract is highly sweet(approximately 200 times sweeter than sucrose), so only a smallamount is needed; erythritol has a sweetness level of 60-70% of sucrose.Combining the two allows for adjustable sweetness.

Noticeable cooling sensation: Erythritol has a natural cooling effect, making it suitable for making refreshing desserts.

Does not brown easily: Erythritol does not participate in the Maillard reaction, resulting in lighter-colored baked goods.

Lower cost: Erythritol is relatively inexpensive and a common sugar substitute.

Application

Suitable for making low-sugar cookies, meringue crisps, sugar-free beverages,and other products where color is not a primary concern and a refreshing taste is desired.

Suitable for everyday baking where cost control is important.

Recipe Suggestions

The  amount of monk fruit extract should be controlled  between 0.1% and 0.3%, with erythri- tol as the main filler and sweetener.

A small amount of inulin or glycerin can be added to improve moisture and compensate for the dryness of erythritol.

Monk Fruit Extract +Allulose

Features

Sweetness similar to sucrose: Allulose has high sweetness, and when combined with monk fruit extract, it provides a natural sweet taste.

Participates in the Maillard reaction: Allulose helps with browning and developing a cara- melized flavor during baking, resulting in an appealing golden-brown finish.

Strong moisture retention:Allulose has good hygroscopic properties, making it suitable for creating moist baked goods.

Higher price: Allulose is more expensive, but it delivers results closer to traditional baking.

Application

Suitable for making baked goods such as cakes,brownies, and soft cookies that require a moist texture and good browning.

Suitable for situations where high-quality, low-sugar baking is desired.

Recipe Suggestions

Use a small amount of monk fruit extract(0.1%-0.3%), with allulose as the main sweetener and structural component.

Reduce the amount of liquid used(such as milk or water), as allulose is hygroscopic, to prevent the finished product from becoming too moist.

Monk Fruit Extract +Stevia +Erythritol

Features

High sweetness,low cost: Stevia is 200-300 times sweeter than sucrose, and its combination with monk fruit allows for reduced usage and minimizes bitterness.

Cooling sensation and improved aftertaste: Erythritol mitigates the bitterness or metallic taste of stevia, enhancing the overall flavor.

Suitable for complex flavoring: The combination of these three ingredients can simulate a sweetness profile closer to that of sucrose.

Browning in baking is still limited: Erythritol stillaffects browning and requires other meth- ods to improve it.

Application

Suitable for making beverages, ice cream, cold brew tea, sugar-free cookies,etc.

ldeal for those seeking cost-effective and balanced-tasting sugar substitute products.

Recipe Suggestions

Monk fruit extract(0.1%-0.2%)+Stevia(0.2%-0.5%)+Erythritol(for bulk and sweetness adjustment).

Natural flavorings or citric acid can be added to improve the overall sweetness profile.