Siraitia grosvenorii commonly known as monk fruit, belongs to the Cucurbitaceae family. Monk fruit is widely recognized as a natural sweetener. Its active compounds, mogrosides, contribute to its sweetness and offer potential health benefits such as antioxidant properties. Recent studies highlight its application in yogurt and flavored milk, demonstrating enhanced rheological properties, probiotic viability, and antioxidant activity. These mogrosides are approximately 300 times sweeter than sucrose. This paper provides an overview of monk fruit and the studies investigating the use of monk fruit as a sweetener in dairy products.
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