Mung Bean Starch

Our mung bean starch powder is a refined, native starch extracted from mung beans (Vigna radiata) using traditional water-washing methods—without chemical modification or synthetic additives. Known for its exceptional clarity, smooth texture, and strong gelling properties, it is a staple in Asian cuisine and increasingly valued in global clean-label and allergen-free food formulations.

With superior thermal stability and a unique ability to form firm yet elastic gels upon cooling, mung bean starch outperforms many conventional starches in both culinary authenticity and functional performance.

What Is Mung Bean Starch?

Mung bean starch is derived from the cotyledons of split mung beans through a physical separation process involving soaking, grinding, sedimentation, and drying. Our mung bean starch powder is produced exclusively from non-GMO, certified mung beans grown without synthetic pesticides or fertilizers.

Unlike modified starches, this native starch retains its natural granular structure, making it compliant with “clean label” standards. It is naturally free from gluten, soy, dairy, and other top allergens.

Key Functional Properties

• Neutral flavor and odor—preserves delicate product profiles
• High gel strength and elasticity after cooking and cooling
• Excellent transparency in gels and sauces
• Good heat and shear stability during processing
• Naturally gluten-free, allergen-free, and vegan
• Low retrogradation—resists hardening over time

Technical Specifications

Parameter	Mung Bean Starch Powder
Source	Mung beans (Vigna radiata)
Appearance	Fine, white to slightly off-white powder
Odor & Taste	Odorless, bland
Starch Content (Dry Basis)	≥85%
Moisture Content	≤14%
pH (10% slurry)	5.5 – 7.0
Ash Content	≤0.5%
Protein (N × 6.25)	≤0.5%
Fat Content	≤0.2%
Whiteness (ISO 2470)	≥85%
Particle Size	Passes through 100-mesh sieve (≥95%)
Gel Clarity	High (transparent to translucent)
Shelf Life	24 months (stored sealed in cool, dry conditions)
Heavy Metals (Maximum Limits)
– Lead (Pb)	≤0.1 mg/kg
– Arsenic (As)	≤0.1 mg/kg
– Cadmium (Cd)	≤0.05 mg/kg
– Mercury (Hg)	≤0.01 mg/kg
Microbiological Criteria
– Total Plate Count	≤5,000 CFU/g
– Yeast & Mold	≤100 CFU/g
– Escherichia coli	Absent in 10 g
– Salmonella spp.	Absent in 25 g
– Listeria monocytogenes	Absent in 25 g
Certifications	Non-GMO Project Verified, Kosher, Halal (available), Gluten-Free Certified (<5 ppm), Allergen-Free (processed in dedicated facility)

All testing performed in ISO 17025-accredited laboratories using AOAC, ISO, and AACC standard methods. Complies with FDA 21 CFR, EU Regulation (EC) No 1333/2008, and Codex Standard for Starches (CODEX STAN 193).

Applications

Mung bean starch is prized for its unique textural properties across diverse food categories:

• Asian Noodles & Vermicelli: Essential for producing chewy, transparent glass noodles (e.g., cellophane noodles, bean thread noodles)
• Gluten-Free Baking: Enhances structure and moisture retention in breads and pastries
• Desserts & Jellies: Forms clear, firm gels for puddings, mochi, and fruit jellies
• Sauces & Soups: Provides smooth thickening without cloudiness
• Plant-Based Meats: Improves binding and bite resilience
• Traditional Medicinal Foods: Used in herbal jellies and health tonics in TCM formulations

Note: Requires full gelatinization (typically 80–90°C) to activate thickening and gelling functionality.

Why Choose Our Mung Bean Starch?

We source mung beans from certified farms committed to regenerative agriculture and traceable supply chains. Our production facility follows GMP and HACCP protocols, with dedicated lines to prevent cross-contact with gluten, soy, nuts, and other allergens.

Every batch is accompanied by full documentation: Certificate of Analysis (CoA), Gluten-Free Statement, and Safety Data Sheet (SDS)—ensuring seamless integration into your quality and compliance systems.

Available packaging: 20 kg or 25 kg multi-wall paper bags with food-grade PE liner; bulk options available for industrial customers.

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