China Mung Bean Powder - 100% Natural Protein-Rich Superfood from Trusted Suppliers and Factory
Product Specification
| Product Name | Mung Bean Protein Powder | ||||||||
| Plant Source | Mung bean (Vigna radiata) | ||||||||
| Appearance | Fine powder | ||||||||
| Odor | Characteristic Mung bean odor | ||||||||
| Protein | ≥ 40.0% | ||||||||
| Application & Dosage |
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| Shelf Life | 24 months | ||||||||
| Packaging | 1kg / 5kg / 25kg, sealed bag or paper drum |
Frequently Asked Questions
What is Mung Bean Protein Powder made from?
Mung Bean Protein Powder is derived from Vigna radiata, commonly known as mung bean. It is processed to extract and concentrate the plant-based protein content into a fine, easy-to-use powder form.
What is the protein content of this product?
This product contains a minimum protein content of ≥ 40.0%, making it a high-quality plant-based protein ingredient suitable for a wide range of food and beverage applications.
What food applications is Mung Bean Protein Powder suitable for?
Mung Bean Protein Powder is versatile and can be used in solid beverages (5%), baked goods (0.5%–5%), snack foods (3%–5%), and dairy products (≤2%). It is an excellent plant-based protein source for product formulation across multiple food categories.
How should Mung Bean Protein Powder be stored?
The product should be stored in a cool, dry environment away from direct sunlight and moisture. When stored under proper conditions in its original sealed packaging, it has a shelf life of 24 months.
What packaging options are available?
Mung Bean Protein Powder is available in multiple packaging sizes including 1kg, 5kg, and 25kg, packed in sealed bags or paper drums to maintain product freshness and quality during storage and transportation.
Is Mung Bean Protein Powder suitable for vegan or allergen-sensitive consumers?
Yes, Mung Bean Protein Powder is 100% plant-based, making it an ideal ingredient for vegan and vegetarian product formulations. It is naturally free from common allergens such as dairy, gluten, and soy, though manufacturers should verify allergen compatibility based on their specific processing environment.
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Production Process
01
Raw Material Selection & Cleaning
High-quality apples are strictly selected and thoroughly cleaned to ensure raw material safety.
02
Crushing & Pressing in Anaerobic Environment
Apples are crushed and pressed under oxygen-limited conditions to minimize oxidative browning and preserve natural color and flavor.
03
Enzymatic Hydrolysis & Ultrafiltration
The juice undergoes enzymatic treatment and ultrafiltration to completely remove pectin, starch, and unstable proteins, resulting in clear and highly stable juice.
04
Low-Temperature Concentration
Using low-temperature vacuum evaporation or advanced membrane concentration (e.g., nanofiltration), water is removed efficiently at much lower temperatures than traditional boiling. This preserves thermosensitive nutrients (e.g., vitamin C) and volatile flavor compounds.
05
Sterilization & Aseptic Packaging
The concentrate is instant-sterilized and aseptically filled into large sterile bags or drums, ensuring extended shelf life and ease of storage and transportation.
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