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What is Monk Fruit and why is it used in Tohi Beverages?

What is Monk Fruit and why is it used in Tohi Beverages?


Monk Fruit, or luo han guo, is an apple-sized gourd fruit indigenous to the mountains of Southeast Asia. Known for its natural sweetness and medicinal properties, the name monk fruit is said to have come from Buddhist monks who first used the fruit in the 13th century.


The source of monk fruit’s sweetness is attributed to powerful antioxidants found within the fruit called mogrosides. While monk fruit does contain sugars such as fructose and glucose, monk fruit sweetener does not. These sugars are withdrawn during the process of creating the sweetener extract which, begins with removing the seeds and skin from the fruit, then separating the mogrosides from the pressed juice. What remains is an extract 150-200 times sweeter than sugar, resulting in the perfect natural sugar alternative for those looking to avoid or reduce sugar from their diet.


As the prevalence of chronic diseases continues to rise, people are becoming more mindful of what they consume and are opting out of foods and beverages high in sugar. Monk Fruit is the perfect alternative for those wanting a sweet taste without excess sugar or added chemicals that can lead to future health problems. As an extra plus, it has zero calories and no bitter aftertaste.


Tohi beverages are created with monk fruit because it is an all-natural sweetener devoid of artificial and harmful chemicals found in many sugars. Because it’s 150-200 times sweeter than sugar, only a very small amount is needed to create Tohi’s deliciously balanced flavor.