Granulated White Sugar (Sucrose) vs. Monk Fruit Extract (Mogroside V)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Granulated table sugar is 99.9% pure crystallized sucrose (disaccharide of 50% glucose + 50% fructose). It serves as the universal reference benchmark for relative sweetness (Sweetness = 100). Per 100g, it provides 387 kcal, 100g carbohydrates (0g fiber), and a glycemic index of 65.
Monk fruit (luo han guo, Siraitia grosvenorii) extract derives its sweetness from mogrosides, a group of triterpene glycosides concentrated from the fruit's flesh. The dominant compound, Mogroside V, is roughly 250 times sweeter than sucrose, non-caloric, and has zero glycemic impact -- though most commercial "monk fruit sweetener" products blend it with erythritol or another bulking agent rather than selling pure mogroside extract.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Relative Sweetness Index
|
100 (Universal Reference Standard) | ~250 (250x sucrose, for Mogroside V specifically) |
|
Energy / Calories
|
387 kcal | 0 (Non-caloric) kcal |
|
Glycemic Index (GI)
|
65 (Medium) | 0 (Zero insulin spike) |
|
Acceptable Daily Intake (ADI)
|
WHO: < 10% total calories (< 25g/day ideal) | Not established by JECFA/EFSA (unlike stevia's formal ADI) |
|
Total Carbohydrates
|
100.0 g | — |
|
Net Effective Carbohydrates
|
100.0 g | — |
|
Molecular Composition
|
Disaccharide (50% D-Glucose + 50% D-Fructose) | — |
|
Dental Caries Risk
|
High (Fermented by Streptococcus mutans) | — |
|
Melting Point / Caramelization
|
160 – 186°C (320 – 367°F) | — |
|
Sweetening Compound
|
— | Mogroside V (dominant of several mogrosides present) |
|
US Regulatory Status
|
— | GRAS (FDA, since 2011) |
|
EU Regulatory Status
|
— | Not approved (Novel Food dossier still pending as of 2023 EFSA review) |
|
Typical Commercial Form
|
— | Usually blended with erythritol or another bulking agent, not sold as pure mogroside extract |