What is Siamenoside I and where is it sourced from?
Siamenoside I is a rare mogroside and natural sweetener derived from the monk fruit, scientifically known as Siraitia grosvenorii, which is primarily cultivated in Guangxi. It is recognized for its exceptional sweetness and minimal caloric content.
How is Siamenoside I extracted or produced?
Due to its low natural occurrence in monk fruit, Siamenoside I is primarily produced via microbial fermentation or through enzymatic and catalytic biosynthesis. These methods enhance its availability for use as a sweetener.
How does the sweetness of Siamenoside I compare to other sweeteners?
Siamenoside I is approximately 1.5 times sweeter than Mogroside V and significantly sweeter than a 5% sucrose aqueous solution. It offers a pure and lasting sweetness without the flavor characteristics typical of monk fruit.
What are the primary applications of Siamenoside I?
Siamenoside I is widely used as a natural sweetener, particularly in the Chinese market. It is favored for its pure sweetness and stability, making it an excellent additive in various food products seeking low-caloric alternatives.
Does Siamenoside I have any advantages over other sweeteners?
Unlike some other sweeteners, Siamenoside I does not leave an astringent aftertaste and has a sweetness profile similar to sucrose, with a soft medium and post-sweet taste. Its nearly caloric-free and stable nature enhances its application as a natural sweetener.
What are the potential bioactivities of Siamenoside I?
Siamenoside I exhibits several bioactivities, including maltase inhibitory effects, contributing to its value not just as a sweetener but also for potential health benefits, although ongoing research continues to explore its full range of applications.
