Lab Analysis
Results change based on batch. We keep this page updated. Please check back.




MonkVee® Pure Stevia Leaf Extract - Lab Analysis
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Key Identification
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- Product Name: Stevia Extract
- Latin Name: Stevia rebaudiana
- Plant Part Used: Leaf
- Extraction Solvent: Water
- Active Ingredient: Stevioside (general category of steviol glycosides)
- Batch Size: 1000kg (large-scale industrial batch)
- Country of Origin: China
👉 This confirms it’s leaf-extracted, not fermentation.
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Active Ingredients
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- Assay: RA 97%
- “RA” = Rebaudioside A (Reb A).
- 97.32% purity (by HPLC testing) → meaning almost the entire powder is Reb A.
This is NOT Reb M and is high-purity Reb A extracted from the stevia leaf.
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Physical Control
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- Appearance: Fine white powder → confirms the crystalline, talc-like texture.
- Odor: “Characteristic” → standard stevia aroma.
- Taste: Sweet → expected.
- Sieve Analysis: 97% passes through an 80-mesh sieve → shows it’s finely milled.
- Burned Residue % (Ash): 0.07% (very low → high purity).
- Loss on Drying %: 1.81% → little water content (dry, shelf-stable).
- Absorbency %: 0.007 → almost no UV absorption (clean compound).
- pH: 5.11 → mildly acidic, normal for stevia extract.
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Solvent Residue
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- Ethanol: 855 ppm (well below 5000 ppm limit).
- Methanol: 50 ppm (well below 200 ppm limit).
Both safe. These are common in herbal extractions; levels are minimal.
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Chemical Control
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- Arsenic <1 ppm, Lead <1 ppm, Heavy Metals <10 ppm → all within safe global food limits.
- Pesticide Residues: ND (Not Detected).
👉 Clean and food-grade safe.
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Microbiological Control
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- Total Plate Count: <1000 CFU/g (well under limits).
- Yeast & Mold: <100 CFU/g.
- Coliforms: <30 MPN/100g.
- E. coli, Salmonella, Staph aureus: All Negative.
👉 Microbiologically safe and compliant with food standards.
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Packing and Storage
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- Packing: 20 kg/carton, double-bagged inside paper drums → typical bulk raw material format.
- Storage: Cool, dry place, no sunlight.
- Shelf Life: 2 years.
Overall Meaning
- This COA confirms the ingredient is:
- Rebaudioside A (Reb A) 97% purity
- Extracted from stevia leaf using water extraction
- Finished as a fine white crystalline powder
- Free of dangerous contaminants, solvents, pesticides, or microbes.
- Not Reb M (which would only be present in trace amounts in real leaf, and when sold commercially is almost always fermentation-derived).
MonkVee® Golden Monk Fruit Sweetener - Lab Analysis
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Key Identification
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- Product Name: Monk Fruit Erythritol Granules
- Quantity: 20,000 kg
- Country of Origin: China
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Active Ingredients
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- Assay (Sweetness): “1 time as sugar” → meaning it is intended to be a 1:1 sugar replacement in sweetness intensity.
Erythritol is ~70% as sweet as sugar, and monk fruit extract (extremely sweet) is blended in small amounts to bring it up to exact sugar equivalence.
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Physical Control
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- Appearance: Golden yellow granule (slightly off-white/yellow, due to monk fruit extract mixed with erythritol).
- Odor: Characteristic (no unusual smells).
- Taste: Sweet (sugar-like).
- Moisture Content: 0.03% (well below the 5.0% limit, which means it’s dry and shelf-stable).
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Chemical Control
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- Arsenic (As): <0.1 ppm (limit 0.5 ppm).
- Cadmium (Cd): <0.01 ppm (limit 0.5 ppm).
- Lead (Pb): <0.1 ppm (limit 1 ppm).
- Mercury (Hg): <0.01 ppm (limit 0.1 ppm).
- Heavy Metals: <10 ppm (limit 10 ppm).
👉 All heavy metals are well below food-safety thresholds.
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Microbiological Control
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- Total Plate Count: 30 CFU/g (limit 1000) → very clean.
- Yeast & Mold: 10 CFU/g (limit 100) → excellent.
- Coliforms: <10 MPN/100g (limit 30).
- E. coli: Negative (conforms).
- Salmonella: Negative (conforms).
- Staphylococcus aureus: Negative (conforms).
👉 Microbiologically safe — extremely low microbial load.
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Packing and Storage
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- Packing: 20 kg or 25 kg per bag, in kraft bags with inner plastic lining.
- Storage: Store in a cool, dry place with no direct sunlight.
- Shelf Life: 2 years.
Overall Meaning
- This COA confirms the product is:
- A Monk Fruit + Erythritol blend in granular form
- Calibrated to be 1:1 sweetness with sugar
- Clean and food-safe, with extremely low levels of contaminants, heavy metals, and microbes
- Dry, stable, and suitable for long-term storage (2 years shelf life)
MonkVee® Pure Monk Fruit Extract - Lab Analysis
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Key Identification
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- Product Name: Luo Han Guo Extract
- Latin Name: Siraitia grosvenorii
- Plant Part Used: Fruit
- Quantity: 60 kg
- Extraction Solvent: Water
- Country of Origin: China
- Active Ingredient: Mogroside V
👉 This is pure monk fruit extract with no carriers (like erythritol).
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Active Ingredients
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- Assay: Mogroside V 24.0% – 26.0%
- Result: 25.05% (measured via HPLC)
👉 Mogroside V is the main sweet compound in monk fruit, ~150–200× sweeter than sugar. This is a mid-range purity extract (some extracts go up to 50%).
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Physical Control
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- Appearance: Fine light brown-yellow powder (normal for pure monk fruit extract).
- Odor: Characteristic (no unusual smells).
- Taste: Sweet (intensely sweet, with natural monk fruit profile).
- Sieve Analysis: 95% passes through 80 mesh → fine and uniform powder.
- Moisture Content: 3.21% (below the 5.0% limit → shelf-stable).
- Ash: 0.50% (below 2.0% limit → low mineral residue, clean product).
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Solvent Residue
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- Ethanol: <50 ppm (limit 5000 ppm).
- Methanol: <50 ppm (limit 200 ppm).
👉 Residual solvents are essentially negligible.
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Chemical Control
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- Arsenic (As): <0.1 ppm (limit 0.5 ppm).
- Cadmium (Cd): <0.01 ppm (limit 0.5 ppm).
- Lead (Pb): <0.1 ppm (limit 1 ppm).
- Mercury (Hg): <0.01 ppm (limit 0.1 ppm).
- Heavy Metals: <10 ppm (limit 10 ppm).
- Pesticide Residues: Conforms (tested against GB2763 & USP36).
👉 All well below regulatory safety thresholds.
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Microbiological Control
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- Total Plate Count: 130 CFU/g (limit 1000).
- Yeast & Mold: 40 CFU/g (limit 100).
- Coliforms: <30 MPN/100g (limit 30).
- E. coli: Negative (conforms).
- Salmonella: Negative (conforms).
- Staphylococcus aureus: Negative (conforms).
👉 Microbiologically safe with very low microbial counts.
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Packing and Storage
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- Packing: 20 kg per drum/carton, double-bagged inside paper drums.
- Storage: Store in a cool, dry place, away from sunlight.
- Shelf Life: 3 years.
Overall Meaning
- This COA confirms the ingredient is:
- Pure monk fruit extract (Luo Han Guo) with 25% Mogroside V content.
- Extracted naturally using water.
- A fine, uniform, light-brown powder.
- Extremely clean: low heavy metals, negligible solvent residues, safe microbiology.
- Shelf-stable for 3 years.
MonkVee® Original Monk Fruit Sweetener - Lab Analysis
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Key Identification
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- Product Name: Monk Fruit Erythritol Granules
- Quantity: 5000 kg
- Country of Origin: China
👉 Bulk batch of 1:1 sugar replacement blend (erythritol + monk fruit extract).
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Active Ingredients
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- Assay (Sweetness): “1 time as sugar” → designed to match sugar sweetness exactly (1:1 replacement).
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Physical Control
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- Appearance: Fine white powder (as opposed to the “golden” version).
- Odor: Characteristic (clean, no off-odors).
- Taste: Sweet (sugar-like).
- Moisture Content: 0.15% (well below the 1.0% limit → very dry, excellent stability).
- Ash: 0.21% (well below the 1.0% limit → low residue, high purity).
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Chemical Control
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- Arsenic (As): Conforms (limit ≤0.5 ppm).
- Cadmium (Cd): Conforms (limit ≤0.5 ppm).
- Lead (Pb): Conforms (limit ≤1 ppm).
- Mercury (Hg): Conforms (limit ≤0.1 ppm).
- Heavy Metals: Conforms (limit ≤10 ppm).
- Pesticides Residues: ND (Not Detected).
👉 Clean — no heavy metal or pesticide issues.
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Microbiological Control
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- Total Plate Count: Conforms (limit ≤1000 CFU/g).
- Yeast & Mold: Conforms (limit ≤100 CFU/g).
- Coliforms: Conforms (limit ≤30 MPN/100 g).
- E. coli: Negative.
- Salmonella: Negative.
- Staphylococcus aureus: Conforms (Negative per 25 g).
👉 Microbiologically safe and compliant with food standards.
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Packing and Storage
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- Packing: 20 kg or 25 kg per bag, packed in kraft bags with inner plastic lining.
- Storage: Store in a well-closed place at room temperature, away from direct sunlight.
- Shelf Life: 2 years.
Overall Meaning
- This COA confirms the product is:
- A Monk Fruit + Erythritol blend in fine white powder form.
- 1:1 sugar replacement in sweetness.
- Very low moisture and ash content
- Free of pesticides, heavy metals, and microbial hazards.
- Shelf life of 2 years under proper storage.

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