Saxaroza bilan solishtirganda, yuqori{0}}kuchli tabiiy tatlandırıcılar hali ham turli xil shirinlik vaqtlari, turli muddatlar va yomon shirinlik kabi kamchiliklarga ega. Shuning uchun tadqiqotchilar birlashtirish haqida o'ylashdiFructus Momordicae ekstraktinisbatan past shirinlikka ega bo'lgan eritritol bilan. Shunday qilib, aralash tabiiy tatlandırıcı paydo bo'ldi. Shuning uchun Monk Fruitni eritritol bilan ishlatish xavfsizdir.
Compound natural sweeteners are formulated by compounding 2 or more natural sweeteners. The compound sweetener with mogroside and erythritol as the main body is the most prominent among them. The sweetness of mogroside is close to that of sucrose, but the sweetness is slow and long-lasting. On the other hand, the sweet taste of erythritol appears quickly and lasts for a short time. It can neutralize the taste of mogrosides. The combination of the two produces an effect of 1+1 >2. Eritritol kristalli tiniq ko'rinishga ega bo'lishi mumkinligi sababli, uning tashqi ko'rinishi, tuzilishi va shirinligi mogrozid bilan birlashtirilgandan keyin saxarozaga juda yaqin. Va ikkalasi ham kaloriya-bo'lmagan birikmalar bo'lib, hatto katta miqdorda ham xavfsizdir. Ular 0-kaloriya shakar o'rnini bosuvchi vosita sifatida mashhur.
After the RM in steviol glycosides is compounded with erythritol, the taste is close to that of sucrose. The powder obtained by compounding mogroside, stevioside, inulin, erythritol, etc. It has a lower cooling feeling than that of pure erythritol. Consumers who don't like coolness are more enthusiastic about this formula. Mogroside, glycyrrhizate, glucosyl steviol glycosides, xylitol, erythritol and other compound sweeteners have the characteristics of strong front sweetness, middle sweetness and post sweetness. And the sweetness of this compound sweetener lasts for a long time, and is suitable for use in betel nut, chewing gum and other products.