Erythritol & Monk Fruit
Zero Calorie Natural Sweeteners

  • Supports healthy glucose, tooth, body fat
  • Facilitates diet planning
  • An antioxidant
  • Sweetness is about 80% of sugar
  • Looks and tastes like sugar but with no unpleasant after taste
  • In crystalized form.
  • Ideal for use in beverages, cooking or baking
  • Healthy glucose, the key to healthy body!


Erythritol With Luo Han Fruit

Erythritol With Luo Han Fruit is a zero calorie natural sweetener which facilitates the control of glucose and with positive impact on body fat and tooth. A healthy sugar substitute for all especially diabetics, overweight persons or if you are on diet plan such as keto, etc.

Erythritol, Monk Fruit & Science

The health benefits of erythritol and luo han guo are supported by scientific findings.

Erythritol is zero in calorie as it has been found to be readily absorbed from the small intestine, not systemically metabolized, and excreted unchanged from the body. Hence, rendering it to be noncaloric, has a high gastrointestinal tolerance, and does not affect blood glucose.

Erythritol has been certified as tooth friendly as it does not cause tooth decay. Oral health studies revealed that erythritol can also reduce dental plaque. Erythritol can act as an antioxidant, as shown in clinical findings. 

Luo han guo (monk fruit) is highly regarded in traditional Chinese medicine. Luo han fruit can help to enhance fat metabolism as suggested in a clinical study.

Erythritol is classified as nutritive sweetener whereas luo han guo is as non-nutritive sweetener.

What Is Erythritol

Erythritol is produced through fermentation of glucose using conventional yeasts. Starch from corn or wheat is normally used and processed by way of enzymatic hydrolysis to turn it into glucose. Chemically, erythritol belongs to the family of polyols (or sugar alcohols) which can naturally be found in plants, fermented foods and beverages. 



Erythritol, Luo Han Fruit (Monk Fruit)

Direction: Use as needed in place of ordinary sugar.

Nutrition Fact

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