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How is monk fruit juice concentrate produced?
The concentrate is produced by extracting and concentrating natural monk fruit juice under controlled conditions, with solvent residue meeting ICH Q3C and customer requirements on every batch.
Process and Controls
| Stage | Control |
|---|---|
| Extraction | Controlled to preserve natural taste, texture and mouthfeel |
| Concentration | Evaporated to a transparent light brown to black liquid |
| Solvent removal | Residual solvent verified to ICH Q3C limits |
| Quality checks | Identity, taste, stability (acid value, peroxide value), microbiology |
Quality Intent
The process is engineered to keep the original taste intact — the concentrate retains the full sensory profile of monk fruit rather than stripping it to pure sweetness.
Documentation
Per-batch COA covers identity, solvent residue, heavy metals, pesticide residues and microbiology, giving your QC a complete picture before release.
Send your application and required solvent limit for a production confirmation within 24 hours.
Relate Products
This article was published on 2026-09-02, and last updated on 2026-09-02. The article will be continuously updated.
