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

The 30% Mogroside V grade uses water extraction followed by membrane filtration, concentration, and spray drying — the same base process as the 20% grade, with an additional macroporous resin enrichment step to concentrate the Mogroside V fraction to ≥30%.

Process Overview

1. Raw material: dried monk fruit flesh (de-seeded)
2. Water extraction at controlled temperature
3. Microfiltration + ultrafiltration
4. Macroporous resin chromatography (enrichment step — key difference from 20%)
5. Vacuum concentration
6. Spray drying → powder
7. Standardization to ≥30% Mogroside V

No chemical solvents are used in the standard process. Residual solvent: not detected (meets ICH Q3C limits). The resin enrichment step is what distinguishes the 30% grade from lower concentrations — it selectively binds and releases Mogroside V compounds, increasing purity without altering the natural profile.

This method is clean-label compatible and widely used for food-grade monk fruit extract globally. Discuss with our technical team if you have specific solvent restrictions.

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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.