What extraction method is used to produce this monk fruit extract?

This product uses water extraction followed by membrane filtration and spray drying — the most common production method for food-grade monk fruit extract. The process involves soaking the monk fruit flesh (without seeds) in purified water, multi-stage filtration to remove particulates, concentration under vacuum, and final spray drying into a free-flowing powder. No chemical solvents are used in the standard process.

Process Overview

1. Raw material: dried monk fruit flesh (de-seeded)
2. Water extraction at controlled temperature
3. Microfiltration + ultrafiltration
4. Vacuum concentration
5. Spray drying → powder
6. Standardization to 20% Mogroside V

Residual solvent: not detected (meets ICH Q3C limits). The absence of organic solvents makes this grade suitable for clean-label and organic formulations. If you require a specific extraction solvent for regulatory purposes, discuss with our technical team before order.

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This article was published on 2026-09-02, and last updated on 2026-09-02. The article will be continuously updated.