Monk Fruit Extract (Mogroside V) vs. Sucralose (Pure Sweetener)
Comparing 2 standards across 13 specifications. 13 key differences identified.
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.
Sucralose is a high-intensity non-nutritive sweetener synthesized by selectively chlorinating sucrose (replacing three hydroxyl groups with chlorine atoms). It is 600 times sweeter than sucrose with zero calories, zero glycemic impact, and extreme heat stability.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Relative Sweetness Index
|
~250 (250x sucrose, for Mogroside V specifically) | 600 (600x Sucrose) |
|
Energy / Calories
|
0 (Non-caloric) kcal | 0 kcal |
|
Glycemic Index (GI)
|
0 (Zero insulin spike) | 0 (Zero glycemic impact) |
|
Acceptable Daily Intake (ADI)
|
Not established by JECFA/EFSA (unlike stevia's formal ADI) | 5.0 mg / kg body weight per day (FDA) |
|
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 | — |
|
Total Carbohydrates
|
— | 0.0 g |
|
Net Effective Carbohydrates
|
— | 0.0 g |
|
Molecular Composition
|
— | 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside |
|
Dental Caries Risk
|
— | Non-Cariogenic |
|
Thermal Stability
|
— | Stable up to 220°C (428°F) |