What are the stability parameters for monk fruit powder during processing?

Monk fruit powder maintains stability under: pH 3-8 (±2% potency loss after 6 months), temperatures ≤150°C (≤5% degradation after 1 hour), and UV exposure (<1% change after 300h). The powder retains ≥95% mogroside content when stored at ≤25°C/60% RH for 24 months. Thermal decomposition begins at 210°C (DSC analysis).

This article was published on March 20, 2026, and last updated on March 20, 2026. The article will be continuously updated.