Low Sugar Cereals Reshape the Breakfast Table
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Monk Fruit 1 article
Extracts of Siraitia grosvenorii fruit supply the mogrosides that give monk fruit sweetener its high-intensity sweetness. The extract is used in very small amounts and is commonly blended with erythritol, allulose or other sweeteners to create bulk and modify taste. It appears in beverages, protein powders and tabletop products. For ingredient comparison, monk fruit is a fruit-derived high-intensity sweetener, not a granulated sugar and not a sugar alcohol despite frequently sharing formulas with them.