Ascorbic Acid vs Monk Fruit Extract: which is worse?

What is Ascorbic Acid?

Ascorbic acid is the chemical name for vitamin C, an essential water-soluble vitamin found abundantly in fruits and vegetables. As a food additive (E300), it functions as an antioxidant preservative, preventing oxidative browning and rancidity. Commercial ascorbic acid is produced by fermentation of glucose, most commonly from corn.

What is Monk Fruit Extract?

Monk fruit extract is derived from the fruit of Siraitia grosvenorii, a melon native to southern China. Its sweetness (150–250 times that of sucrose) comes from mogrosides, particularly mogroside V, rather than simple sugars. It has been used in traditional Chinese medicine for centuries. The FDA granted GRAS status in 2010.

Documented risks

Ascorbic Acid: Generally recognized as safe. Note: when ascorbic acid is combined with sodium benzoate or benzoic acid in acidic beverages, benzene can form — a Class 1 carcinogen. This combination should be avoided in formulations. As a standalone additive, ascorbic acid is not only safe but nutritionally beneficial. Very high supplemental doses (>2 g/day) can cause diarrhea and kidney stone risk in predisposed individuals.

Monk Fruit Extract: Currently considered safe with no significant adverse effects reported in human studies. Animal studies have shown mogrosides to have antioxidant, anti-inflammatory, and possible anti-diabetic properties. No carcinogenicity, mutagenicity, or reproductive toxicity has been identified. Due to its relatively recent introduction as a food additive in Western markets, long-term human safety data are more limited compared to older sweeteners. Overall, the safety profile is favorable.