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Luo Han Guo extract, also known as lo han guo or Swingle fruit, is a small round fruit native to southern China.
Luo Han Guo extracts are no-calorie sweeteners that can be used to lower one’s intake of added sugars, while still providing satisfaction to enjoy the taste of something sweet.
Luo Han Guo extracts in this category are considered low-calorie — such as aspartame, and others are no-calorie (e.g., monk fruit sweeteners, stevia sweeteners and sucralose).
CAS Number: 1042967-53-2
Synonyms:Mogroside IV, 89590-95-4, 88915-64-4, HY-N6945, AKOS037514738, 1ST40191, DA-65585, MS-31990, CS-0027963, Q-100880, Mogroside IVMogroside IV; Mogroside IV E; Mogroside IV-ELUO HAN FRUIT CONCENTRATE.
Luo Han Guo extracts can be used in a wide range of beverages and foods like soft drinks, juices, dairy products, desserts, candies and condiments.
Because they are stable at high temperatures, monk fruit sweeteners can be used in baked goods.
However, a recipe that uses Luo Han Guo extract in place of sugar may turn out slightly different because in addition to sweetness, sugar plays several roles in recipes related to volume and texture, but this varies based on the type of recipe.
However, collectively they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners, low- and no-calorie sweeteners or simply low-calorie sweeteners.
Luo Han Guo extract, monk fruit sweeteners are intensely sweet.
Luo Han Guo extract range from being 100-250 times sweeter than sugar, and as such only small amounts are needed in a product to equal the sweetness provided by sugar.
Luo Han Guo extract, or Swingle fruit, is a herbaceous perennial vine of the gourd family, Cucurbitaceae.
It is native to southern China.
The plant is cultivated for its fruit extract containing mogrosides.
Luo Han Guo extract has been used as a low-calorie sweetener for drinks and in traditional Chinese medicine.
One mogroside, mogroside V, creates a sweetness sensation 250 times stronger than sucrose.
The scientific species name honors Gilbert Hovey Grosvenor, who, as president of the National Geographic Society, helped to fund an expedition in the 1930s to find the living plant in China where it was already being cultivated.
Luo Han Guo extract, also known as monk fruit extract, is a natural sweetener derived from the fruit of the plant Siraitia grosvenorii, which is native to southern China.
The fruit has been used in traditional Chinese medicine for centuries.
The sweetness of monk fruit comes from compounds called mogrosides, particularly mogroside V, which are much sweeter than sugar but contain no calories.
Luo Han Guo extract was first mentioned in the records of 13th-century Chinese monks in Guangxi in the region of Guilin.
The difficulty of cultivation meant the fruit did not become part of the Chinese herbal tradition which depended on more readily available products.
Luo Han Guo extract is a shortened form of āluóhàn, which is an old transliteration of the Indian Sanskrit word arhat (prakrit: arahant).
In early Buddhist traditions, a monk who becomes enlightened is called an arhat who attains the "fruition of arhatship" (Sanskrit: arhattaphala).
This was rendered in Chinese as luóhàn guǒ which later became the Chinese and Western commercial designation for this type of sweet fruit.
It may also be called la han qua (from Vietnamese la hán quả, which also means Arhat fruit), or longevity fruit (also used for other fruits).
The first report in England on the herb was found in an unpublished manuscript written in 1938 by G. Weidman Groff and Hoh Hin Cheung.
The report stated the fruits were often used as the main ingredients of "cooling drinks" as remedies for hot weather, fever, or other dysfunctions traditionally associated with warmth or heat (e.g., inflammation).
The fruit was taken to the United States in the early 20th century.
Luo Han Guo extract, during a visit to the American ministry of agriculture in 1917, the botanist Frederick Coville showed him a luo han guo fruit bought in a Chinese shop in Washington, DC. Seeds of the fruit, which had been bought in a Chinese shop in San Francisco, were entered into the botanic description of the species in 1941.
The first research into the sweet component of luo han guo is attributed to C. H. Lee, who wrote an English report on it in 1975, and also to Tsunematsu Takemoto, who worked on it the early 1980s in Japan (later Takemoto decided to concentrate on the similar sweet plant, jiaogulan).
The development of Luo Han Guo extract in China has continued ever since, focusing in particular on the development of concentrated extracts.
Luo Han Guo extract is slow and may take several months.
It is grown primarily in the far southern Chinese province of Guangxi (mostly in the mountains near Guilin), as well as in Guangdong, Guizhou, Hunan, and Jiangxi.
These mountains lend the plants shade and often are surrounded by mists which protect the plants from the sun.
Nonetheless, the climate in this southern province is warm.
Luo Han Guo extract is rarely found in the wild, so it has been cultivated for hundreds of years.
The Luo Han Guo extract is cultivated for its fruit, whose extract is nearly 300 times sweeter than sugar and has been used as a low-calorie sweetener.
The sweet taste of the fruit comes mainly from mogrosides, a group of triterpene glycosides that make up about 1% of the flesh of the fresh fruit.
Through solvent extraction, a powder containing 80% mogrosides can be obtained, the main one being mogroside-5 (esgoside).
Luo Han Guo extract is used for Traditional Chinese medicine and applies to cure disease, such as high blood pressure, pulmonary tuberculosis, asthma, gastritis, whooping cough, acute & chronic tracheitis and acute & chronic tonsillitis, etc.
Luo Han Guo extract is derived from the exotic plant Siraitia grosvenorii, a herbaceous perennial vine of the Cucurbitaceae (gourd) family, native to southern China and northern Thailand.
The plant is cultivated for its fruit, whose extract is nearly 300 times sweeter than sugar and has been used in China as a natural low-calorie sweetener for cooling drinks, and in traditional Chinese medicine to treat diabetes and obesity.
The Luo Han Guo extract is referred to as Luo Han Guo or Luo Han Luo, and sometimes as Monk Fruit.
Luo Han Guo extract and fruit have been used to support various medical claims, including supporting the immune system, the digestive tract, glands and the respiratory system.
The primary active components responsible for the intense sweetness of monk fruit are mogrosides.
Luo Han Guo extract, particularly mogroside V, are antioxidant glycosides found in the fruit.
Mogroside V is 150-300 times sweeter than sucrose, allowing the extract to sweeten foods and beverages in very small amounts.
Luo Han Guo extract have strong antioxidant activity, which helps neutralize free radicals in the body, potentially reducing oxidative stress and preventing cellular damage.
Studies have suggested that monk fruit may have anti-inflammatory effects, contributing to reduced inflammation in certain conditions.
Since Luo Han Guo extract does not raise blood sugar levels, it is often used as a sweetener for people with diabetes.
Luo Han Guo extract has a zero glycemic index (GI), meaning it does not trigger blood sugar spikes.
As a zero-calorie sweetener, it is popular among those looking to manage weight without sacrificing sweetness in their diet.
Luo Han Guo extract is generally well-tolerated and is unlikely to cause allergic reactions, making it a safe option for a wide range of individuals.
Used in baking, beverages, and processed foods, monk fruit extract can replace sugar in low-calorie or keto-friendly products.
Since Luo Han Guo extract can be very intense, it is often mixed with other natural or artificial sweeteners like erythritol, stevia, or xylitol to balance the sweetness and improve taste and texture.
Luo Han Guo extract's a common ingredient in drinks like teas, soft drinks, and flavored water, as well as in desserts, sauces, and syrups.
Luo Han Guo extract is derived from a plant called Siraitia grosvenorii, which is native to China and Thailand.
The plant’s fruit is known as Luo Han Guo. Luo Han Guo and Mogroside V are the principal sweetening components of monk fruit.
Luo Han Guo extract is off-white to light yellow powder, and is non-nutritive.
This high potency sweetener is about 200 times sweeter than sugar.
Like artificial sweeteners and stevia leaf extracts (rebiana), monk fruit extract can be used to replace some or all of the added sugars in a wide range of foods and beverages.
Luo Han Guo extract has not been well tested in animals.
It is derived from a fruit that has been consumed in China for at least several hundred years and used as an herbal medicine for the past several decades, so it may well be safe, although any chronic adverse effects might easily have escaped detection.
Commonly used as a sugar substitute in foods and beverages, especially in products aimed at low-carb or low-calorie diets.
Luo Han Guo extract is believed to have antioxidant properties and may have anti-inflammatory effects.
As a non-glycemic sweetener, it doesn't raise blood sugar levels, making it suitable for diabetics.
Uses:
Luo Han Guo extract is used to reduce or eliminate sugar in products without adding calories.
Common in soft drinks, iced teas, flavored waters, coffee creamers, and energy drinks.
Incorporated into ice creams, puddings, cookies, and other sweets to provide sweetness without sugar.
Luo Han Guo extract is used in cakes, muffins, and pastries as a low-sugar alternative, though it’s often mixed with other sweeteners like erythritol to maintain texture and taste during baking.
Luo Han Guo extract has no impact on blood sugar levels, it's ideal for diabetic foods and beverages, helping diabetics enjoy sweet flavors without risking spikes in blood glucose.
Luo Han Guo extract is popular in ketogenic products, as it provides sweetness without carbohydrates.
Many weight management products use Luo Han Guo extract to satisfy sweet cravings without adding calories, thus helping people manage weight.
Luo Han Guo extract is used in sugar-free ketchup, salad dressings, pancake syrup, and other condiments.
Some sugar-free candies and gums use Luo Han Guo extract as a natural alternative to artificial sweeteners.
Luo Han Guo extract’s used to sweeten or mask the bitterness in medicinal syrups, vitamins, and herbal supplements, improving their taste.
Luo Han Guo extract is sometimes added to protein powders and electrolyte drinks to provide a natural sweetness.
Luo Han Guo extract is occasionally used in toothpaste, mouthwash, and skincare products to provide a sweet taste or fragrance, as it is natural and calorie-free.
Often included in powdered drink mixes, protein shakes, and meal replacements, Luo Han Guo extract helps provide a palatable taste while keeping products low in sugar and calories.
Used to sweeten throat lozenges, cough drops, and breath fresheners, monk fruit provides sweetness without sugar, which is beneficial for oral health.
Available as a standalone sweetener in packets or liquid form, much like stevia or sucralose, it can be used as a table sugar replacement for coffee, tea, or cooking at home.
Luo Han Guo extract is also used in the production of alcohol-free or low-alcohol beverages to add sweetness without the calories or sugar found in regular alcohol-based drinks.
Luo Han Guo extract is used in sports and electrolyte drinks to provide a sugar-free option for athletes and fitness enthusiasts.
These drinks offer hydration and electrolyte replacement without adding sugar, making them suitable for post-workout recovery without extra calories.
Many health and protein bars, especially those aimed at low-carb, ketogenic, or paleo diets, use monk fruit as a sweetener.
Luo Han Guo extract allows manufacturers to create sweet-tasting snacks while keeping net carbs low, appealing to those following strict dietary guidelines.
Luo Han Guo extract is often used in flavored yogurt, including dairy and plant-based varieties, as a natural sweetener.
This helps reduce the sugar content in products like Greek yogurt or almond milk-based yogurt, making them suitable for low-sugar diets.
Luo Han Guo extract is used to create sugar-free versions of barbecue sauces, teriyaki marinades, and other condiments that traditionally contain a lot of sugar.
Luo Han Guo extract adds sweetness to balance the flavors of acidic or spicy ingredients without the sugar load.
Luo Han Guo extract is an ingredient in sugar-free or reduced-sugar fruit spreads, jams, and jellies.
These products are popular among people looking to reduce sugar intake while still enjoying sweet-tasting fruit preserves.
Luo Han Guo extract’s commonly used in sugar-free or low-sugar ice creams, sorbets, and popsicles.
By adding sweetness without calories, Luo Han Guo extract makes it possible to create frozen desserts for those on low-calorie, keto, or diabetic diets.
Luo Han Guo extract sweetens sugar-free or low-sugar coffee creamers and flavored syrups.
This allows coffee drinkers to enjoy sweetened beverages without the extra calories or carbs from sugar, often found in flavored lattes or specialty coffee drinks.
Safety Profile:
Although rare, some individuals may experience an allergic reaction to Luo Han Guo extract or its extract.
Symptoms could include rash, hives, or difficulty breathing, similar to allergic reactions to other fruits.
People who have known allergies to other fruits in the gourd family (Cucurbitaceae), such as melons, cucumbers, or squash, may be more susceptible to a reaction from monk fruit.
Some Luo Han Guo extracts are blended with other sweeteners, such as sugar alcohols like erythritol, which can cause digestive discomfort in sensitive individuals.
Symptoms may include gas, bloating, or diarrhea when consumed in large amounts.
Pure Luo Han Guo extract does not typically cause gastrointestinal issues, but products containing blends of monk fruit with other ingredients may.
Some individuals may experience an exaggerated response to sweeteners, including monk fruit.
They may find the sweetness too intense, which could lead to a preference for overly sweet foods and potentially affect taste preferences over time.
