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

Schone, duurzame en veelzijdige eiwitoplossingen voor de toekomst van voedselinnovatie.

Wat is Mungboon Eiwit?

Afkomstig van Vigna Radiata is mungbooneiwit een duurzame en voedzame vervanger voor traditionele eiwitten.

Belangrijkste kenmerken:

High protein content (50- 55%).
Rijk aan essentiële voedingsstoffen en vitaminen.
Clean-label, minimaal bewerkt.

Unmatched functional benefits

Water-holding capacity

Behoudt vocht, perfect voor bakkerijproducten en vleesvervangers.

Oil-holding capacity

Voegt smaak en mondgevoel toe aan sauzen en gebakken producten.

Gelation and binding

Ideaal voor gebruik in bakproducten en plantaardige vleesalternatieven.

Emulsification & foaming

Stabiliseert mengsels, essentieel voor zuivelalternatieven.

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.

Meer informatie

Transforming food innovation across categories

Plantaardige Vleesproducten

Bereikt de textuur en sappigheid van echt vlees terwijl het duurzaam is.

Egg replacements

Perfect ingrediënt voor de productie van eivervangers.

Dairy alternatives

Biedt romigheid en stabiliteit voor melk, yoghurt en kaas.

Snacks & beverages

Voegt eiwitten toe en verbetert de textuur in repen, granola en 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% minder water dan de productie van dierlijke eiwitten.

CO2-neutrale verwerking met zonne-energie.

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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