Mung bean protein
Conventional and organic 85% mung bean protein for plant-based food formulation.
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Mung bean protein
Mung bean
Source
Yellowish cream powder
Form
Conventional 85% · Organic 85%
Series / grades
≥85
Protein (N × 6.25), %
100 mesh
Particle size
≤10
Moisture (%)
3504.00
HS code (reference)
6.5–8.5
pH
Quality systems
ISO 9001ISO 22000FSSC 22000HACCPGMPBRCGSHalalKosherFDA RegistrationCertificate scope depends on grade and production site. Request the documents for your order.
About Mung bean protein
Protide supplies conventional and organic 85% mung bean protein from China for egg-replacement systems, dairy alternatives and other plant-based foods. Both grades have the same listed quality limits. Choose the sourcing option and trial it in your recipe.
- Conventional or organic: Both grades specify at least 85% protein and a 100-mesh powder. Request organic supply-chain documents when ordering the organic option.
- Application trials: Evaluate emulsification, water binding, heat setting and flavor in the finished recipe. Include processing temperature and ingredient interactions in the trial brief.
Compare related plant protein ingredients, or send your application and grade requirements to our team.
Mung bean protein specifications
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Physical & chemical
Protein (N × 6.25), %
≥85
≥85
Appearance
Yellowish cream powder
Yellowish cream powder
Taste and odor
Bland
Bland
Particle size
100 mesh
100 mesh
Moisture (%)
≤10
≤10
Ash (%)
≤8
≤8
pH
6.5–8.5
6.5–8.5
Arsenic (mg/kg)
≤0.5
≤0.5
Lead (mg/kg)
≤0.3
≤0.3
Gluten
<20 mg; basis not stated
<20 mg; basis not stated
Aflatoxin B1 (µg/kg)
<5
<5
Microbiology
Total plate count (CFU/g)
≤30,000
≤30,000
Yeasts & molds (CFU/g)
≤100
≤100
Salmonella
Not detected/25 g
Not detected/25 g
Escherichia coli
Not detected/g
Not detected/g
Staphylococcus aureus
Not detected/25 g
Not detected/25 g
Specifications apply only to the named grade and supplied physical form. Not detected is not a numerical zero; not specified means no limit is supplied. Confirm the agreed test methods and use the batch COA for batch acceptance. The supplied gluten entry does not state its mass basis; agree the method and limit before using a gluten-related label claim.
Mung bean protein applications
Egg-replacement systems
Trial the selected mung bean grade in egg-replacement recipes. Compare emulsification, water binding and heat setting with the full formula and the role the egg would otherwise perform.
Dairy alternatives
Check dispersion, flavor and emulsion stability with conventional or organic 85% mung bean protein through dairy-alternative processing and storage trials.
Nutritional drinks
Use the chosen mung bean grade in nutritional-drink trials. Check hydration, mouthfeel and sediment at the final protein level and pH with the complete ingredient system.
Bakery formulations
Test mung bean protein in bakery recipes for dough or batter handling, heat setting, color and finished texture after normal preparation.
Noodles and pasta
Trial the 85% mung bean grade in noodles or pasta. Compare hydration and dough handling, followed by cooking behavior and bite at the intended inclusion level.
Blended nutrition
Blend mung bean protein with complementary nutrition ingredients. Calculate protein contribution and check mixing, flavor and mouthfeel in the finished serving.
Why source from Protide
Mung bean grade trials
Compare the conventional and organic 85% grades in your recipe. Send the format, specification and destination for sample arrangements and a matching quotation.
Combined ingredient orders
Combine Mung bean protein with other ingredients in one order. We can review specifications, packing and shipping requirements.
Technical and laboratory support
Our technical team can review grade specifications, sample results and processing requirements before your commercial order.
Export & purchasing support
Request the applicable TDS, SDS and batch COA. Confirm packing and delivery requirements for your destination.
Documents
Download the listed TDS and SDS, or request a grade-specific SDS and batch COA.
Mung bean protein FAQ
What differs between conventional and organic mung bean protein?
Both grades have an 85% protein minimum and the same listed physicochemical and microbiological limits. The organic option is selected for its sourcing and certification requirements. Request the applicable organic certificate and traceability documents for the quoted grade; organic status does not itself establish a different functional performance.
How should mung bean protein be tested as an egg replacement?
Test the selected grade in the full recipe for the egg functions you need: emulsification, water binding, texture or heat setting. Adjust hydration and processing accordingly. Replacement depends on the recipe and the role of the egg, so approve it through an ingredient trial.
Can mung bean protein be used in dairy alternatives?
The ingredient can be evaluated in suitable plant-based drinks, dairy alternatives and frozen desserts. Check dispersion, emulsion stability, flavor and final texture across your process and proposed storage conditions. Confirm allergen labeling and market requirements for the finished product rather than assuming a legume ingredient is universally allergen free.
What is needed to order mung bean protein?
Choose Conventional 85% or Organic 85% and send your application, quantity and destination. The listed MOQ is 500 kg; packing and shelf life require grade-specific confirmation. Request the TDS, SDS and batch COA, plus organic documents where applicable. Agree sample and courier arrangements and the purchase specification before ordering.
Related ingredients
Request a quote
Send the model or grade, application, quantity and destination for a quotation, suitable samples and matching technical documents.
Discuss pricing, availability and delivery.
Ask about evaluation samples.
Request product-specific technical documents.
Email sales@protidebio.com · WhatsApp +86 180 1740 1164