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Mung bean starch is made from non-transgenic mung bean by grinding, separating and drying. It has the advantages of good viscosity, low water absorption, white and shiny color. This product has antibacterial and bacteriostatic effects, lipid-lowering effects, anti-tumor effects, mung bean starch contains a considerable amount of oligosaccharides (pentosan, galactosan, etc.), and regular consumption of mung bean starch can improve intestinal flora and reduce the absorption of harmful substances.
| Sensory Index | Physicochemical Index | Microbial Index |
| Color: pure white with luster of crystallization | whiteness≥90% | Total bacterial Count≤10,000cfu/g |
| State: dry and loose powder | Ash content≤0.50% | Coli group≤70MPN/100g |
| Smell: It's own flavor without peculiar smell | Moisture ≤16% | Mould&Yeast ≤1000cfu/g |
| Fineness(100-mesh passing rate)≥98% | PH 3.5-6.0 | |
| Package:25kg/bag,outer woven bag,inner PE bag,food grade. | ||
| Storage: Keep in dry and cool place,indoor temperature,avoid direct sunlight.Shelf Life 24months | ||
