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What is Organic Mung Bean Starch Powder?
Organic Mung Bean Starch Powder is a high-purity functional carbohydrate extracted from 100% organic-certified mung beans (Vigna radiata). Distinguished from mung bean flour (which contains protein and fiber), this starch is isolated through a multi-stage water-wash process that removes the protein and fiber to leave a fine, snow-white powder.
Known for its exceptional gelling strength and “crystal clear” transparency when cooked, it is a staple in premium Asian culinary arts and a growing favorite in the gluten-free, clean-label food industry. Produced without the use of chemical bleaching agents or synthetic solvents, it offers a hypoallergenic, non-GMO alternative to corn or potato starch.
Why is Mung Bean Starch superior for formulation?
In the world of starches, Organic Mung Bean Starch is prized for its high Amylose content (approx. 30–35%). This unique molecular structure allows it to form a firm, elastic, and heat-stable gel that is far superior to corn or wheat starch. Its neutral flavor profile ensures it does not interfere with the delicate notes of your main ingredients, while its organic certification guarantees a product free from the glyphosate and pesticide residues often found in conventional starch production.
What are the technical specifications of our Organic Starch?
Our starch is processed using traditional physical separation enhanced by modern organic-compliant equipment to ensure maximum purity.
| Attribute | Specification Details |
|---|---|
| Common Names | Organic Mung Bean Starch, Green Bean Starch, Bean Jelly Powder |
| Source | 100% Organic Mung Beans (Non-GMO) |
| Appearance | Ultra-fine, bright white powder |
| Starch Content | ≥ 98% |
| Moisture Content | ≤ 13.0% |
| Protein Content | ≤ 0.5% (High purity isolate) |
| Viscosity | High peak viscosity with strong retrogradation |
| Dietary Suitability | Vegan, Gluten-Free, Grain-Free, Paleo-friendly, Organic |
Which high-performance applications benefit most from Mung Bean Starch?
Organic Mung Bean Starch Powder is highly valued for its unique textural properties:
- Gluten-Free “Glass” Noodles (Cellophane Noodles): The only starch capable of producing the signature transparent, “chewy” texture of high-quality organic bean vermicelli.
- Organic Confectionery & Jellies: Creates a firm, “clean-cut” gel for plant-based jellies and traditional Asian desserts (like Liangfen).
- Gluten-Free Bakery: Improves the structure and “crunch” of organic crusts and breads without the gritty texture of some grain-based starches.
- Clean-Label Thickening: Provides a smooth, glossy finish for organic soups, sauces, and gravies that remains stable under high-shear or acidic conditions.
- Coating & Battering: Used as a premium dusting for organic fried snacks to create a light, ultra-crispy, and non-greasy exterior.
How to Use: What are the best practices for formulation?
- Gelling Protocol: To achieve a clear gel, the starch should be mixed with cold water first to create a slurry, then added to boiling water. It typically reaches peak viscosity at approximately 75°C – 85°C.
- Amylose Retrogradation: Because of its high amylose content, the gel will firm up significantly as it cools. This makes it ideal for products that need to hold a specific shape at room temperature.
- Synergistic Blending: For a softer, more “tender” gel, it can be blended with Organic FOS Powder or other starches to tailor the elasticity to your specific needs.
- Clean-Label Replacement: In many formulations, 1 part Mung Bean Starch can replace 1.5 parts of corn starch due to its superior thickening power.
FAQs
Q: Is your starch bleached?
A: Absolutely not. Conventional starches are sometimes treated with whitening agents. Our Organic Mung Bean Starch achieves its bright white color naturally through rigorous physical cleaning and filtration of the organic beans.
Q: Is this the same as Mung Bean Flour?
A: No. Mung bean flour contains the bean’s protein and fiber (yellowish color). This is a pure starch isolate, meaning it has the protein removed, which is why it cooks up clear rather than opaque.
Q: Is it truly Gluten-Free?
A: Yes. Mung beans are naturally gluten-free. We process our starch in a controlled organic environment to prevent cross-contamination with wheat or other grains.
Q: How does it behave in frozen foods?
A: Mung bean starch has good freeze-thaw stability, though because it forms a strong gel, it is best used in frozen applications where a firm “bite” is desired rather than a soft, liquid sauce.
Packing
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