As an important part of daily diet, dairy products are loved by consumers for their nutritional value and taste. However, with the popularization of the concept of healthy diet, the high sugar content in dairy products has gradually attracted attention. High sugar intake may not only cause health problems such as obesity and diabetes, but also is not conducive to the health management of special populations such as diabetics and obese people. Therefore, reducing sugar in dairy products has become an important trend in the development of the industry.

1. Monk Fruit Extract

The main component of monk fruit extract is mogroside, which is a natural sweetener, the sweetness is about 300 times that of sucrose, but it does not produce calories, making it a precious raw material in today's beverage, candy, baking and other industries, and the best sugar substitute for diabetes and obesity.

2. Application of Monk Fruit Extract in sugar reduction of dairy products

In the process of sugar reduction of dairy products, mogroside is an ideal sweetener with significant advantages:

Achieve sugar reduction goals. By adding mogroside, the sugar content and calories in dairy products can be significantly reduced without sacrificing the taste of dairy products, meeting the current consumption trend.

Maintain the flavor of dairy products. The sweetness of mogroside is similar to that of sucrose, and the taste is refreshing. It will not bring peculiar smell or bitterness to dairy products, which helps to maintain the original flavor of dairy products.

Increase nutritional value. Mogroside itself has certain health functions. Adding it to dairy products can add additional nutritional value to dairy products.

Expand the market. Low-sugar dairy products made with mogroside can meet the needs of special groups such as diabetics and obese people, which helps to expand the dairy market.

By adding mogroside, the sugar reduction goal of dairy products can be achieved while maintaining the taste and flavor of dairy products, increasing the nutritional value of dairy products, and expanding the dairy product market. Therefore, mogroside has broad application prospects in the field of sugar reduction in dairy products.