DEVELOPMENT OF NOVEL MONK FRUIT SWEETENERS: SIAMENOSIDE I
AbstractThe increasing demand for natural, low-calorie sweeteners has driven innovation beyond first-generation plant derived glycosides. While advanced steviol glycosides such as rebaudioside M have achieved commercial success, mogrosides from Siraitia grosvenorii and Siamenoside I from Siraitia siamensis are emerging as promising next-generation monk fruit sweeteners. These cucurbitane type triterpene glycosides exhibit high sweetness potency, favorable safety profiles, and improved sensory characteristics compared with earlier monk fruit extracts. This paper summarizes the chemistry, sensory properties, production technologies, safety, regulatory status of mogrosides and Siamenoside I, and discusses future opportunities for their commercialization in beverage and food applications. Additionally, the paper presents research data of Siamenoside I from sensory evaluations supporting its functional and sensory attributes.
Article Information
9
2652-2659
635 KB
8
English
IJPSR
Indra Prakash *, Canan Tari, Gil Ma, Juvenal Higiro and Christopher Mercogliano
Flavor & Ingredient Research and Applications, The Coca-Cola Company, One Coca-Cola Plaza, Atlanta, GA 30313, Atlanta, Georgia, USA.
iprakash@coca-cola.com
22 April 2026
15 May 2026
19 June 2026
10.13040/IJPSR.0975-8232.17(9).2652-59
01 September 2026
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