Appearance：
Light yellow or milky white powder.
Mung bean protein is extracted from non-GMO mung bean as raw material by advanced technology. Mung bean protein contains no cholesterol, no trans fat and Allergen Free, it has good solubility, high viscosity, high gelling, high WRC&OAC and high&stable emulsibility and other product characteristics, and has broad market prospects in the field of plant drinks,plant meat products, health products and food.
Halal / Kosher / ISO certified available upon request.
|
Sensory Index |
Physicochemical Index |
Microbial Index |
| Color: Light yellow or milky white powder | Protein: ≥80% | Total bacterial Counts: ≤10,000cfu/g |
| Status: Dry, loose powder | Ash content: ≤8% | Coli group: ≤0.3MPN/100g |
| Smell: It's own flavor passing without peculiar smell. | Moisture content: ≤8% | Without pathogenic bacteria |
| Fineness(100-mesh passing rate): ≥99% | PH 6-8 | Mould &Yeast: ≤100cfu/g |
| Packaging: 20kg pack, paper plastic composite bag. Lined with kraft paper bag. | ||
| Storage: Keep in a cool and dry place at room temperature, away from direct sunlight. Shelf life of 24 months | ||
Mix with flour directly or melt in the water.
25kg/craft paper bag, 16mt in 20Ft container or 4*5bag in carton.
Henan YangSen Chemical Technology Co.,Ltd was founded in 2020. After long-term focus on oil and fat additives research and development.
