Table 1.

Compositions of Monk fruit extracts as provided by the applicant (Documentation provided to EFSA No. 3)

	Monk fruit extract with mogroside V 25%	Monk fruit extract with mogroside V 40%	Monk fruit extract with mogroside V 45%	Monk fruit extract with mogroside V 50%	Monk fruit extract with mogroside V 55%
Mogroside V (%)	25.96–26.53	40.95–41.95	46.11–46.82	51.03–51.81	55.96–56.68
11‐Oxo‐mogroside V (%)	4.98–5.24	6.36–6.56	8.52–8.72	9.36–9.68	9.87–10.11
Siamenoside I (%)	3.09–3.61	1.24–4.54	4.47–4.69	0.43–4.71	3.24–3.79
Grosmomoside I (%)	2.73–3.21	3.35–3.72	4.72–4.91	4.94–5.34	5.57–5.85
Mogroside IIIE (%)	0.04–0.08	0.04–0.09	0.06–0.14	0.04–0.27	0.26–0.45
Flavones (%)	1.74–2.38	0.73–0.87	0.65–0.71	0.55–0.71	0.42–0.57
Other saponins (%)	12.35–13.11	8.20–9.43	7.18–7.62	5.14–5.64	4.18–4.66
Other polyphenols (%)	4.30–4.72	3.67–3.86	3.59–3.73	2.54–2.68	2.39–2.48
Protein (%)	30.98–32.95	23.84–24.73	17.17–17.54	13.62–14.81	10.97–11.63
Total fat (%)	0.82–0.92	0.52–0.69	0.49–0.59	0.38–0.49	0.22–0.39
Saccharides	3.08–3.61a	0.67–0.88b	0.71–0.79b	0.63–0.70b	0.51–0.61b
Dietary fibre (%)	1.95–2.14	0.84–0.95	0.81–0.91	0.68–0.73	0.53–0.59
Sodium (%)	0.033–0.042	0.170–0.176	0.156–0.163	0.288–0.356	0.376–0.405
Calcium (%)	0.043–0.045	0.037–0.038	0.044–0.052	0.004–0.009	0.007–0.009
Iron (%)	0.0007–0.0009	0.0004–0.0006	0.0003–0.0008	0.0006–0.0009	0.0006–0.0009
Potassium (%)	0.445–0.449	0.015–0.017	0.026–0.036	0.028–0.047	0.039–0.046
Loss on drying (%)	3.47–4.21	3.25–0.61	3.15–0.47	3.11–3.44	3.16–3.38

^aSucrose, glucose and fructose.

^bGlucose.