![]() ![]() You can use it for coffee or tea, to sprinkle onto breakfast items, to whip into frosting or a mousse, to flavor water, for salad dressings, and for baking. Monk fruit syrup is used as a standalone sweetener, a flavor enhancer, or an ingredient to sweeten food and drinks. This liquid is then filtered to extract mogrosides, which are then turned into the sweetener as syrup or powdered forms.ĭuring production, monk fruit extract is often blended with other natural products like inulin or erythritol to reduce the intensity of its sweetness and to make it taste and look more like regular sugar. ![]() Monk fruit syrup is made by first removing the skin and seeds of the fruit and crushing it to collect the juice. If you’re wondering how to make natural syrup, specifically monk fruit syrup, the process is fairly simple. It’s non-nutritive, meaning that it contains zero calories it’s also low-carbohydrate and no-fat. Monk fruit syrup is basically a concentrated form of these mogrosides therefore, it doesn’t contain any sugar. However, its sweetness doesn’t come from these but from antioxidants called mogrosides. Like most fruits, monk fruit contains natural sugars such as fructose and glucose. It’s a low-calorie sweetener mainly used these days as a sugar substitute. Monk fruit syrup is a sweetener extracted from monk fruit, also known as luo han guo, a melon-like fruit (part of the gourd family) native to China and grown in Southeast Asia. Monk fruit syrup has been around for decades but has only recently become readily available for consumers. ![]() People love it as a sweetener because it’s one hundred to 250 times sweeter than sugar, yet because it’s natural, it contains zero calories and is even said to have antioxidant properties. Monk fruit syrup has become the keto syrup nowadays. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |