Revolutionising plant-based nutrition with mung bean protein concentrate 55%

Des solutions protéiques propres, durables et polyvalentes pour l'avenir de l'innovation alimentaire.

Qu'est-ce que la protéine de haricot mungo ?

Issue de la Vigna Radiata, la protéine de haricot mungo est une alternative durable et riche en nutriments aux protéines traditionnelles.

Caractéristiques clés :

High protein content (50- 55%).
Riche en nutriments essentiels et en vitamines.
Étiquette propre, traitement minimal.

Unmatched functional benefits

Water-holding capacity

Retient l'humidité, parfait pour les produits de boulangerie et les alternatives à la viande.

Oil-holding capacity

Ajoute de la saveur et de la texture en bouche aux sauces et produits de boulangerie.

Gelation and binding

Idéal pour une utilisation dans la boulangerie et les alternatives à la viande végétale.

Emulsification & foaming

Stabilise les mélanges, essentiel pour les alternatives aux produits laitiers.

Clean label and allergen free

Vegan and Gluten-Free: Ideal for allergen-sensitive and plant-based markets.
Non-GMO and Irradiation-Free: Produced without genetic modification or irradiation, ensuring a clean-label solution.
Hypoallergenic: Free from soy, dairy, and other major allergens.

Optimised nutrition

High Protein Content: Contains 54-58% protein, including all nine essential amino acids, making it a complete protein source.
Rich in Micronutrients: Packed with potassium, iron, and folate to support overall health.
Low in Fat and Carbohydrates: A healthier alternative for calorie-conscious consumers.

How our mung bean protein concentrate works

Castle Mung Bean Protein Concentrate is the result of dry fractionation , a sustainable and efficient process that separates protein from mung beans without the use of chemicals or water. This ensures a clean-label product with minimal environmental impact.

Transforming food innovation across categories

Viandes végétales

Reproduit la texture et le moelleux de la viande réelle tout en étant durable.

Egg replacements

Ingrédient parfait pour la production de substituts d'œufs.

Dairy alternatives

Apporte onctuosité et stabilité pour le lait, les yaourts et les fromages.

Snacks & beverages

Ajoute des protéines et améliore la texture des barres, granolas et shakes.

Expert support

Our team of food technologists and R&D experts is here to help you:

Optimize formulations for your specific applications.
Conduct trials and testing to ensure seamless integration.
Develop innovative products that stand out in the market.

A cleaner, greener protein solution

80 % moins d'eau que la production de protéines animales.

Traitement neutre en CO2 grâce à l'énergie solaire.

Minimal waste and no chemical additives.

Mung bean protein compared to mung bean starch and flour

Feature

Composition of product
Primary Functionality
Recommended applications
Texture

Mung bean protein

50-55% protein, rich in essential amino acids.
Functional benefits like foaming and binding.
Plant-based meats, dairy alternatives, baked goods, etc.
Neutral taste, with a focus on protein functionality.

Mung bean flour

26% protein, with fiber and other nutrients.
Binding, structure, and protein enrichment.
Gluten-free baking, snacks, pasta, and plant-based meats.
Slightly grainy, with a natural flavor.

Mung bean starch

70-90% starch, low protein and fat content.
Thickening, gelation, and texture enhancement.
Noodles, sauces, desserts, and snacks.
Smooth, elastic, and translucent.

Contact us today to explore mung bean protein’s potential in your formulations.

We're here to turn your vision into reality.

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