Product Description of Mogroside V CAS#88901-36-4
Mogroside V is a natural sweet-tasting triterpenoid saponin extracted from the dried fruit of Momordica grosvenori, a climbing plant of the Cucurbitaceae family. As the main sweetness-active constituent of monk fruit, it belongs to cucurbitane-type tetracyclic saponins, which can account for up to 1.6% of the fruit’s dry weight. It is a natural zero-calorie sweetener with excellent sweetness, about 300 times sweeter than sucrose.
Its color correlates closely with purity, high-purity grade (≥98%) appears as off-white to white crystalline powder, while lower purity products show light yellow to tan color. This compound is sparingly soluble in ethanol and freely soluble in water. It maintains stable properties under normal processing conditions, resisting heat and acid degradation.
Mogroside V Chemical Properties
| Molecular Formula | C60H102O29 |
| Molecular Weight | 1287.447 |
| Melting point | 197～201℃ |
| Density | 1.517 |
| Refractive index | 1.643 |
| PSA | 476.67000 |
| LOGP | -5.40760 |
| Form | Powder |
| Color | White to off-white / light yellow to tan |
| Sweetness | Approximately 300 times sweeter than sucrose |
| pH (1% aqueous solution) | 5.0 ~ 7.0 |
| Storage Property | Hygroscopic; store in cool, dry, sealed place away from light |
| solubility | Methanol (Slightly, Sonicated), Pyrindine (Slightly), Water (Freely) |
| Safety Statements | 24/25 |
| HS Code | 29389090 |
Product Application of Mogroside V CAS#88901-36-4
Mogroside V is a high-intensity, zero-calorie natural sweetener widely applied in the food and beverage industry. It can replace sucrose to develop low-sugar and sugar-free products such as functional drinks, baked goods, dairy products and confectionery, without causing sharp blood-sugar spikes, making it suitable for diabetic and weight-management populations.
In the health-care product field, it is used as a flavor modifier for nutritional supplements and herbal formulations. It also serves as a natural sweet ingredient in oral-care products and daily-use chemicals. Thanks to its good thermal stability and clean sweet taste, it has become a popular plant-derived sweetening raw-material for global sugar-reduction market.
