Monk Fruit, original Chinese name, “Luo Han Guo,” grows on the tropical vine Siraitia grosvenori, belonging to the gourd family (Curcubitaceae), which includes the gunus Cucurbita (squash, pumpkin, zucchini); Cucumis (cucumbers, melons; cantaluope, honeydew) and Citrullus (watermelon).
Monk Fruit, original Chinese name, “Luo Han Guo,” grows on the tropical vine Siraitia grosvenori, belonging to the gourd family (Curcubitaceae), which includes the gunus Cucurbita (squash, pumpkin, zucchini); Cucumis (cucumbers, melons; cantaluope, honeydew) and Citrullus (watermelon).
Monk Fruit • promise as a Natural, Zero Calorie Diabetic Suitable, High Intensity Sweetener Over a 20 year period (~1995) Guilin LAYN Natural Ingredients Corp. devoted R&D in researching the sweetening compounds in monk fruit (mogrosides), developing natural concentration technologies, and performing clinical substantiation. LAYN’s efforts resulted in the pivotal 2011 FDA GRAS acceptance of Layn’s GoLuo® monk fruit extracts for application as a Sweetener and Flavor Enhancer in foods and beverages, followed in 2013 by Health Canada approval of monk fruit in tabletop sweeteners.
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