Table 2.
Proposed specifications for each 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% | |
|---|---|---|---|---|---|
| Definition | Monk fruit extract is prepared by extraction of the fruit of Siraitia grosvenorii using a food approved solvent system then preliminary purification of the extract by employing resin adsorption purification systems to yield a primary of Siraitia grosvenorii extract. Extracts may then be decolourised and purified | ||||
| Trivial name | Mogroside V | ||||
| Chemical name | (3β,9β,10α,11α,24R)‐3‐[(6‐O‐β‐d‐glucopyranosyl‐β‐d‐glucopyranosyl)oxy]‐11,25‐dihydroxy‐9‐ methyl‐19‐norlanost‐5‐en‐24‐yl O‐β‐d‐glucopyranosyl‐(1→2)‐O‐[β‐d‐glucopyranosyl‐(1→6)]‐β‐d‐glucopyranoside | ||||
| CAS Number | 88901‐36‐4 | ||||
| EINECS | 695‐005‐3 | ||||
| Chemical formula | C60H102O29 | ||||
| Molecular weight | 1287.5 | ||||
| Description | Light yellow powder with characteristic odour and taste | Light yellow to off white powder with characteristic odour and taste | Almond white powder with characteristic odour and taste | Almond white powder with characteristic odour and taste | Off white powder with characteristic odour and taste |
| Identification/assay | |||||
| Mogroside V (%) | 25–27 | 40–42 | 45–47 | 50–52 | 55–57 |
| Loose density (g/mL) | > 0.2 | > 0.2 | > 0.2 | > 0.2 | > 0.2 |
| Tapped density (g/mL) | > 0.3 | > 0.3 | > 0.3 | > 0.3 | > 0.3 |
| Specific rotation | –25 to (–30) | –20 to (–25) | –18 to (–22) | –16 to (–20) | –14 to (–18) |
| Melting range | 198–202°C | 198–202°C | 198–202°C | 198–202°C | 198–202°C |
| Solubility in water | Freely soluble | Freely soluble | Freely soluble | Freely soluble | Freely soluble |
| Purity | |||||
| 11‐Oxo‐mogroside V (%) | 4–6 | 5–7 | 7–9 | 8–10 | 8.5–10.5 |
| Siamenoside I (%) | 2–5 | 3.5 | 3–5 | 3–5 | 2–4 |
| Grosmomoside I (%) | 2–4 | 2.4 | 3–5 | 4–6 | 4–6 |
| Mogroside IIIE (%) | 0.02–0.5 | 0.02–0.5 | 0.02–0.5 | 0.02–0.5 | 0.02–0.5 |
| Other saponin (%) | 10–15 | 5–10 | 4–8 | 3–6 | 2–5 |
| Flavone (%) | 1–3 | 0.5–1.5 | 0.4–1.0 | 0.2–0.8 | 0.1–0.6 |
| Other polyphenols (%) | < 5 | < 4 | < 4 | < 3 | < 3 |
| Protein (%) | 29–36 | 18–25 | 13–18 | 10–15 | 5–12 |
| Saccharides (%) | 3–6(a) | < 1a | < 1a | < 1a | < 1a |
| Dietary fibre (%) | < 5 | < 1.5 | < 1.5 | < 1.5 | < 1.5 |
| Total fat (%) | < 1 | < 1 | < 1 | < 1 | < 1 |
| Sodium (%) | < 0.25 | < 0.3 | < 0.4 | < 0.5 | < 0.5 |
| Calcium (%) | < 0.05 | < 0.05 | < 0.06 | < 0.03 | < 0.03 |
| Iron (%) | < 0.002 | < 0.001 | < 0.005 | < 0.005 | < 0.005 |
| Potassium (%) | < 0.5 | < 0.03 | < 0.05 | < 0.05 | < 0.05 |
| Loss of drying (%) | < 5 | < 5 | < 5 | < 5 | < 5 |
| Ash | < 5 | < 5 | < 5 | < 5 | < 5 |
| Arsenic (mg/kg) | < 1 | < 1 | < 1 | < 1 | < 1 |
| Lead (mg/kg) | < 1 | < 1 | < 1 | < 1 | < 1 |
| Cadmium (mg/kg) | < 0.1 | < 0.1 | < 0.1 | < 0.1 | < 0.1 |
| Mercury (mg/kg) | < 0.1 | < 0.1 | < 0.1 | < 0.1 | < 0.1 |
| Methanol (mg/kg) | < 50 | < 50 | < 50 | < 50 | < 50 |
| Ethanol (mg/kg) | < 500 | < 500 | < 500 | < 500 | < 500 |
| Pesticides | Complies to EP | Complies to EP | Complies to EP | Complies to EP | Complies to EP |
| PAH4 (μg/kg) | < 50 | < 50 | < 50 | < 50 | < 50 |
| Benzo(a) pyrene (μg/kg) | < 10 | < 10 | < 10 | < 10 | < 10 |
| Microbiological criteria | |||||
| Total aerobic plate count (cfu/g) | < 3,000 | < 3,000 | < 3,000 | < 3,000 | < 3,000 |
| Total yeast and mould (cfu/g) | < 300 | < 300 | < 300 | < 300 | < 300 |
| Bile‐tolerant Gram‐negative bacteria (cfu/g) | < 100 | < 100 | < 100 | < 100 | < 100 |
| Escherichia coli | Absence/g | Absence/g | Absence/g | Absence/g | Absence/g |
| Pseudomonas aeruginosa | Absence/g | Absence/g | Absence/g | Absence/g | Absence/g |
| Staphylococcus aereus | Absence/g | Absence/g | Absence/g | Absence/g | Absence/g |
| Salmonella | Absence/g | Absence/g | Absence/g | Absence/g | Absence/g |
| Coliforms (cfu/g) | < 10 | < 10 | < 10 | < 10 | < 10 |
| Sum aflatoxins B1, B2, G1, G2 (ppb) | < 4 | < 4 | < 4 | < 4 | < 4 |
| Aflatoxin B1 (μg/kg) | < 2 | < 2 | < 2 | < 2 | < 2 |
CAS: Chemical Abstracts Service; EINECS: European Inventory of Existing Commercial Substances; cfu: colony forming unit.
Sucrose, glucose and fructose.
a
Glucose.