Mung Bean Starch
Brief Introduction:
Mung bean starch is a powder made by soaking mung beans in water, grinding them and then precipitating them, it is white and shiny. It has sufficient viscosity and low water absorption. The production process of mung bean starch includes soaking, grinding and filtering.
Nutritional Value of Mung Bean Starch:
As we all know, the nutritional value of mung bean starch is very high and its uses are also very wide. For example, mung bean starch has antibacterial and antimicrobial effects, lipid-lowering effects, anti-tumor effects, detoxification effects, etc.
Mung bean starch contains a considerable amount of oligosaccharides (pentosan, galactosan, etc.), which are difficult to digest and absorb because the human gastrointestinal tract does not have a corresponding hydrolase system. Therefore, the energy value provided by mung bean starch is lower than that of other grains, and it has an auxiliary therapeutic effect for obese people and diabetic patients.
Moreover, oligosaccharides are the proliferation factors of Bifidobacteria(the beneficial bacteria in the human intestine). Therefore, regular consumption of mung bean starch can improve intestinal flora, reduce the absorption of harmful substances, and prevent certain cancers.
Specifications of our Mung Bean Starch:
| Test Items | Units | Specifications |
| Colour | / | White |
| Smell | / | No peculiar smell |
| Organizational State | / | Powder |
| Impurity | / | No visible impurity |
| Moisture | % | Not more than 13.0 |
| Acidity (On Dry Basis) | °t | Not more than 3.0 |
| Ash (On Dry Basis) | % | Not more than 0.50 |
| Protein (On Dry Basis) | % | Not more than 0.60 |
| Fat (On Dry Basis) | % | Not more than 0.20 |
| Whiteness | % | Not less than 89.0 |
| Spots | Pieces/cm2 | Not more than 3.0 |
| Lead (Pb) | mg/kg | Less than 0.2 |
| Fineness | % | Not less than 98 |
| Total Plate Count | CFU/g | Not more than 10000 |
| Coliform group | CFU/g | Not more than 100 |
| Mould and Yeasts | CFU/g | Not more than 1000 |
The Main Uses of Mung Bean Starch:
1) Making Jelly:
Mung bean starch has excellent gelling properties and is the best raw material for making jelly. Mix mung bean starch and water in a ratio of 1:6, stir evenly, heat until gelatinized, and cool to form a smooth and delicious jelly.
2) Thickening in Cooking:
Mung bean starch is often used for thickening in cooking because of its high viscosity and low water absorption, it can make the soup thicker and improve the taste and appearance of the dish. Mung bean starch is also suitable for making some tender dishes such as stir-fried pork and beef.
3) Making Other Foods:
Mung bean starch can also be used to make Liangpi(cold noodles), Sheet Jelly, Longkou Vermicelli and other foods. After heating, the mung bean starch will form a gel after cooling, which is suitable for cold or hot stir-fried dishes.
Comparison of the Characteristics of Several Common Starches:
| Mung Bean Starch |
High viscosity, low water absorption, white and shiny. | |
| Potato Starch | High viscosity, fine texture, white color, better luster than mung bean starch, but poor water absorption. | |
| Wheat Starch | White color, but poor luster, inferior quality to potato starch, easy to precipitate after thickening. | |
Packaging of our Mung Bean Starch:
20kg/Bag, 25kg/Bag or according to the specific requirements from customers.
Storage Conditions:
The products should be stored in a clean, ventilated, moisture-proof, rodent-proof and odour-free warehouse. A certain gap should be left when storing, and they should also be kept a certain distance from the wall and not in direct contact with the ground (a pad or pallet can be placed between them and the ground). It is strictly forbidden to store them together with toxic, harmful, odourous and easily contaminated items.
Keep away from heat sources, avoid direct sunlight and prevent moisture.
Shelf Life:
24 months if stored under above mentioned conditions.
