The ingredients

What's in the jar

Everything on this page comes from government or international food-safety bodies. You'll find every source, with links, on our Sources page.

Monk fruit
In Classic and Amber

Monk fruit

Monk fruit (Siraitia grosvenorii), also called luo han guo, is a small round gourd native to southern China. Its sweet taste comes from compounds called mogrosides.

Erythritol
In Classic

Erythritol

Erythritol is a polyol, also called a sugar alcohol.

  • The FAO/WHO Joint Expert Committee on Food Additives (JECFA) lists its acceptable daily intake as “not specified”.
  • In 2023 the European Food Safety Authority (EFSA) set an acceptable daily intake of 0.5 g per kg of body weight per day.
  • Indian labelling rules require foods with 10% or more polyols to say “Polyols may have laxative effect”.
Allulose
In Amber

Allulose

Allulose is a “rare sugar”. It tastes close to table sugar and browns when heated, which is why we use it in Amber for mithai, desserts and baking.

In the United States, the FDA counts allulose at 0.4 kcal per gram and lets it be left out of “total sugars”. These US rules don't apply in India, where allulose is declared on the label as per FSSAI rules.

What we don't say

You won't see words like “diabetic-friendly” or “doctor recommended” on Purova. Indian food rules don't allow those claims without evidence or approval, and we'd rather be accurate than loud.

See our sources