New sweetener combines stevia, monk fruit, erythritol

by Jeff Gelski
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PORTLAND, ORE. — Steviva Ingredients has launched MonkSweet plus, a sweetener that brings together optimum levels of SteviaSweet 95-60, monk fruit (lo han guo) extract and Erysweet erythritol. The low-calorie sweetener may be used to eliminate or reduce the need for added sugar in such applications as baked foods, beverages, sauces, marinades, condiments, jellies and confections, according to Portland-based Steviva Ingredients.

MonkSweet plus is twice as sweet as sugar and has 0.2 calories per gram, which compares to sugar at 4 calories per gram. It is free of bioengineered ingredients. It is soluble, non-fermenting, heat-stable, shelf-stable and pH-stable.

While SteviaSweet 95-60 delivers 250 times the sweetness of sucrose, Erysweet erythritol restores needed bulk after sugar is taken out, and it also tempers the sweetness of stevia and provides a mild cooling effect. Monk fruit extract contributes additional sweetness and acts as a flavor enhancer to mask the off-notes associated with stevia and other ingredients in a formulation.
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