D-Allulose (D-Psicose) vs. Monk Fruit Extract (Mogroside V)
Comparing 2 standards across 13 specifications. 13 key differences identified.
D-Allulose is a rare ketohexose monosaccharide that occurs naturally in figs and raisins. It delivers 70% the sweetness of sucrose with only 0.4 kcal/g (90% fewer calories than sugar), 0 glycemic index, and caramelizes identically to table sugar.
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
|
70 (70% of Sucrose) | ~250 (250x sucrose, for Mogroside V specifically) |
|
Energy / Calories
|
40 (Official US label: 0.4 kcal/g) kcal | 0 (Non-caloric) kcal |
|
Glycemic Index (GI)
|
0 (Blunts glucose spikes from carbs) | 0 (Zero insulin spike) |
|
Acceptable Daily Intake (ADI)
|
0.5 g / kg body weight per single serving | Not established by JECFA/EFSA (unlike stevia's formal ADI) |
|
Total Carbohydrates
|
100.0 (Excluded from US Total/Added Sugars) g | — |
|
Net Effective Carbohydrates
|
0.0 g | — |
|
Molecular Composition
|
C-3 Epimer of D-Fructose | — |
|
Dental Caries Risk
|
Non-Cariogenic | — |
|
Caramelization & Browning
|
Browning onset at 140°C (True Maillard browning) | — |
|
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 |