Discover the versatility of mung bean starch
The perfect ingredient for texture, stability, and innovation
Market versatility
Castle
Mung Bean Starch offers a versatile, high-performance alternative to
traditional starches, making it a cost-effective choice for food manufacturers.

Gluten-free products
Perfect
for consumers with celiac disease or gluten sensitivities.

High-performance ingredients
Ideal for manufacturers seeking superior gelation and thickening properties.

Sustainable and eco-friendly
Appeals
to environmentally conscious buyers.

Nutritional and clean label benefits
- Low in Fat and Protein: A pure starch with minimal fat and protein content, making it ideal for calorie-conscious recipes.
- Non-GMO and Irradiation-Free: Produced without genetic modification or irradiation, ensuring a clean-label solution.
- Hypoallergenic: Free from gluten, soy, and dairy, catering to allergen-sensitive consumers.
Unique functional properties
- High Viscosity: Ideal for thickening soups, sauces, and gravies.
- Gelation: Forms strong, elastic gels, perfect for noodles, jellies, and desserts.
- Swelling and Solubility: Increases with temperature, ensuring smooth, lump-free textures.
- Low Syneresis: Maintains stability and prevents water separation in frozen and refrigerated products.

Versatile applications of Castle Ingredients' mung bean starch

Noodles & pasta
Create translucent, elastic noodles with
superior gel strength.
Perfect for gluten-free and traditional noodle recipes.

Snacks
Enhance
crispiness and texture in chips, crackers, and extruded snacks.
Achieve a light, airy crunch with consistent quality.

Soups & sauces
Thicken
soups, gravies, and sauces with a smooth, lump-free texture.
Maintain
stability in frozen and refrigerated products.

Desserts
Develop
jellies, puddings, and custards with a firm yet creamy texture.
Ideal
for creating translucent, elastic dessert gels.
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.

Mung bean starch compared to mung bean flour and protein
Feature
- Composition of product
-
Primary
Functionality
-
Recommended applications
-
Texture
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.
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 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.
Experience
the transformative power of Castle Mung Bean Starch.
Whether
you’re creating gluten-free noodles, thickening sauces, or enhancing snack
textures, we have the solution for you.