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.

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.

Sourcing, Certification and Regulatory Status

Jurisdiction / Standard	Regulatory status	Legal name	Notes
European Union	Food ingredient; not a food additive	Mung bean starch	Native starch is not an additive under Regulation (EC) No 1333/2008, and labelling follows Regulation (EU) No 1169/2011. Confirm any destination-specific requirement, including novel-food status, with the importer.
United States	Native (unmodified) starch has a GRAS history	Starch / mung bean starch	Unmodified starch (CAS 9005-25-8) is listed in FDA’s Substances Added to Food inventory, and the 1979 SCOGS review found no hazard for unmodified starches. Mung bean is not separately named in 21 CFR, so the status rests on the general unmodified-starch position rather than on a source-specific entry.
Japan	Established food ingredient	Mung bean starch	Handled as an ordinary food ingredient under the Food Labeling Standards. Mung bean is not among the items for which allergen labelling is mandatory.
Codex Alimentarius	Food ingredient; no product-specific standard	Starch	CXS 1-1985 (Section 4.2.3.1) allows the class name Starch for starches other than chemically modified starches, and contaminant limits follow CXS 193-1995. No product-specific Codex standard applies.

Compliance turns on the starch assay, the moisture figure and the microbiological limits rather than on the naming convention, so those are the values to line up when comparing offers. Confirm the legal name and any destination-specific restriction with the market before the first shipment.

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

Note: Requires full gelatinization (typically 65–75°C) to activate thickening and gelling functionality.

Format and Grade Selection

Two questions settle most mung bean starch specifications: whether the application needs a cold-water or a cook-up starch, and how much gel strength the finished product has to carry. Both follow from the process rather than from the label.

• Native, cook-up grade – the standard material, gelatinising between about 65 and 75 °C and forming a firm, elastic, transparent gel on cooling
• Pre-gelatinised grade – the route into cold-processed and instant products, where the starch has to thicken without a heating step
• Particle size – the fine cut passing a 100-mesh sieve is the usual specification for noodles and thin sauces, where grittiness shows through
• Starch content – quoted on a dry basis, with the figure in the specification sheet the practical threshold for a high-clarity, high-strength gel
• Whiteness – the value that matters in translucent noodles and clear jellies, where a colour cast is visible in the finished piece
• Dedicated allergen-free line – the condition to confirm where the starch enters a gluten-free or nut-free certified product

Tell us the application, the process temperature and whether the line is certified allergen-free, and we will quote the grade and the mesh size that fit it.

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.

Packing

Also Known As: Names and Synonyms in the Trade

Mung bean starch carries several names across specifications, certificates of analysis and import paperwork, and the version a document uses usually points to the botanical source rather than to a different material. The list below covers the forms that come up most often in enquiries and technical data sheets.

• Vigna radiata starch – the current botanical binomial for mung bean, used on specifications that quote the source species
• Green gram starch – the name used in South Asian and UK trade for starch from the same pulse
• Golden gram starch – the parallel trade name for the yellow-seeded cultivars of the same species
• Moong bean starch – the phonetic spelling common on Indian and South-East Asian purchase orders
• Phaseolus aureus starch – the older botanical name under which the species was long recorded before it was moved into the genus Vigna
• Phaseolus radiatus starch – the second historical binomial, still quoted in older literature and in legacy specifications
• Moong dal starch – the form used where the starch is described alongside the split pulse it is extracted from

None of these names changes the material, so the name on the specification sheet has to be read together with the source line, the starch content and the analytical method. Where a contract or a customs entry needs a single wording, use the legal name agreed with the buyer and keep the synonyms in the technical annex.

FAQs