date:Jun 21, 2016
ar sucrose. The process for extracting high-intensity sweetness components from monk fruit was patented by Procter Gamble in 1995, and recent advances have concentrated on removing some of the bad-tasting components also associated with the fruit. It has recently been commercialized in the U.S. under the brand name Nectresse.
Both stevia and monk fruit have the advantage of being natural sources of high-intensity sweeteners, which has potential consumer advantages. In some circumstances, such