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.

How our mung bean starch works

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

By leveraging dry fractionation, our mung bean starch retains its natural purity and functionality, making it a superior choice for food manufacturers.

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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.  

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