Pectin is found in all higher plants. In plant cell walls, pectin mainly covalently binds with cellulose, hemicellulose, and lignin to form propectin, which is a structural substance of plants and plays a crucial role in maintaining the structure and hardness of plants. At present, the raw materials used to produce commercial pectin are mainly citrus and apple peel residue.

The fruit's flesh is sweet, has a unique taste, and high nutritional value. It can also be used for cooking, imparting a delicious fragrance, which is why it is known as "fairy fruit". Monk fruit is used to add sweetness to food and drinks. The sweetener is made by removing the seeds and skins of the fruit, crushing the fruit, and collecting the juice. This fruit extract, or juice, is about 150-200 times sweeter than sugar and contains no calories per serving, meaning a very small amount of fruit can provide a lot of sweetness. The main active ingredient of monk fruit is mogroside V, and monk fruit extract is a natural sweetener that is 80-260 times sweeter than sucrose. Mogroside V powder is soluble in water.

• Food & Beverage Field
  Used in the production of various sweet drinks, such as tea drinks, fruit juice drinks, and carbonated drinks. Its natural sweetness and nutritional value can replace traditional sugar, providing consumers with a healthier choice. Because of the natural fruity taste of the monk fruit extract, it can also be used to produce a variety of fruit-flavored beverages.
• Dairy Products
  Can be added to a variety of dairy products, such as yogurt, cheese, and ice cream. It increases the nutritional value of products and meets the needs of health-conscious consumers.
• Baking Field
  Replaces traditional sugar in the production of desserts, cookies, bread, and other baked goods. It helps to extend the shelf life of the product and improve its overall nutritional profile.
• Health Care Products
  Monk fruit functions to clear heat, moisten lungs, benefit the pharynx, open sound, and smooth bowel movements.