Purity 98%: Extract Of Monk Fruit with 98% purity is used in beverage formulation, where it provides high-intensity sweetness with negligible caloric contribution.

Stability pH 3-8: Extract Of Monk Fruit stable in pH range 3-8 is used in acidic fruit drinks, where it maintains consistent sweetening without degradation.

Particle size D90 <50μm: Extract Of Monk Fruit with particle size D90 below 50μm is used in powdered drink mixes, where it ensures rapid dissolution and uniform blending.

Thermal Stability 120°C: Extract Of Monk Fruit with thermal stability up to 120°C is used in baked goods processing, where it retains sweetness post-baking without off-flavors.

Moisture Content <5%: Extract Of Monk Fruit with moisture content below 5% is used in tablet manufacturing, where low moisture improves shelf-life and reduces clumping.

Melting Point >200°C: Extract Of Monk Fruit with melting point above 200°C is used in confectionery production, where it prevents melting and enhances product stability under heat.

Viscosity 10-15 mPa·s: Extract Of Monk Fruit with viscosity of 10-15 mPa·s is used in syrup applications, where it provides optimal flow properties and ease of handling.

Residual Solvents <10ppm: Extract Of Monk Fruit with residual solvents below 10ppm is used in nutraceutical supplements, where it ensures product safety and regulatory compliance.

Heavy Metal Content <0.1ppm: Extract Of Monk Fruit with heavy metal content under 0.1ppm is used in infant food formulations, where it guarantees purity and food safety standards.

UV Stability 95% retention after 12h: Extract Of Monk Fruit with 95% UV stability after 12 hours is used in ready-to-drink teas, where it preserves sweetness during shelf exposure.