Monk Fruit, A Natural Sweetener, Dr.Abhay Kumar Pati, Physician & Author, Hayward, USA
The Californer/10300607

HAYWARD, Calif. - Californer -- Monk Fruit, A natural Sweetener

Dr.Abhay Kumar Pati, An Integrated Physician, Author of books on medicinal Plants, Function Food, Global  Traveler, Industrialist, Researcher on Natural living and Life Style,
Hayward, CA, USA

Monk fruit, also known as lo han guo or Swingle fruit, is a small round fruit native to southern China. Monk fruit sweeteners are no-calorie sweeteners that can be used to lower one's intake of added sugars, while still providing satisfaction to enjoy the taste of something sweet. Some types of sweeteners in this category are considered low-calorie — such as aspartame, and others are no-calorie (e.g., monk fruit sweeteners, stevia sweeteners and sucralose). However, collectively they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners, low- and no-calorie sweeteners or simply low-calorie sweeteners.

More on The Californer

• California invests nearly $5 billion for local projects to improve roadways, new alternative transport options
• City of Long Beach to Celebrate Completion of Ramona Park Signature Playground
• Long Beach to Host Citywide College & Career Expo on October 21
• America Anesthesia Partners Unveils New User-Friendly Website
• Intelassist Launches AI Exploratory Research to Support Client Growth

Like other no-calorie sweeteners, monk fruit sweeteners are intensely sweet. Monk fruit sweeteners range from being 100-250 times sweeter than sugar, and as such only small amounts are needed in a product to equal the sweetness provided by sugar. Monk fruit sweeteners can be used in a wide range of beverages and foods like soft drinks, juices, dairy products, desserts, candies and condiments. Because they are stable at high temperatures, monk fruit sweeteners can be used in baked goods. However, a recipe that uses monk fruit sweeteners in place of sugar may turn out slightly different because in addition to sweetness, sugar plays several roles in recipes related to volume and texture, but this varies based on the type of recipe.
Dr.Abhay Kumar Pati, California, USA
https://www.patikumar.com
https://www.biotechayur.com
https://www.bestnutrition.com