Original article / research
Monk Fruit Sweetener as a Natural Alternative for Health-Conscious Consumers: A Review
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Correspondence
Aastha Kukreja,
Student, Department of Nutrition and Dietetics, School of Allied Health Sciences, Manav Rachna International Institute of Research and Studies (Deemed to be University), Faridabad-121004, Haryana, India.
Email: aasthakukreja0602@gmail.com
The quest for low-calorie sweeteners has fueled research into natural alternatives, with monk fruit sweetener, derived from the Siraitia grosvenorii plant, emerging as a promising candidate. This review aims to distill the current understanding of monk fruit sweetener’s properties, nutritional benefits, and applications in food and beverage products, evaluating its viability as a sugar substitute. Monk fruit sweetener exhibits exceptional sweetness with minimal impact on blood glucose levels, notable antioxidant and anti-inflammatory properties, and potential applications in various food products, such as baked goods, beverages, and dairy products. Its unique sweetness profile, 150-200 times sweeter than sugar, makes it an attractive option for food manufacturers. Additionally, monk fruit sweetener’s potential health benefits, including weight management and improved glycaemic control, make it a compelling choice for health-conscious consumers. Overall, monk fruit sweetener presents a promising option as a sugar substitute, offering an attractive blend of sweetness, nutritional benefits, and potential health advantages, warranting further investigation to fully explore its applications and interactions with other food components.
Conference Proceedings Abstract