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Mung bean protein is extracted from non-GMO mung bean as raw material by advanced technology. Mung bean protein contains no cholesterol, no trans fat and Allergen Free, it has good solubility, high viscosity, high gelling, high WRC&OACand high&stable emulsibility and other product characteristics, and has broad market prospects in the field of plant drinks, plant meat products, health products and food.
| Sensory Index | Physicochemical Index | Microbial Index |
| Color: Light Yellow or Mlik White | Protein≥80% | Total bacterial Count≤10,000cfu/g |
| State: dry and loose powder | Ash contents8% | Coli group≤0.3MPN/g |
| Smell: It's own flavor without peculiar smell | Moisture contents8% | Without pathogenic bacteria |
| Fineness(100-mesh passing rate)≥99% | PH 6-8 | Mould &Yeast≤100cfu/g |
Package:20kg/bag， outer paper&plastic compound bag.inner food grade PE bag. | ||
Storage: Keep in dry and cool place,indoor temperature,avoid direct sunlight.Shelf Life 24 months | ||
