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Mung Bean Starch
3.0 USD ($)/Kilograms
Product Details:
- Solid Content 100%
- Physical Form Powder
- Taste Other
- Smell Other
- Assay 99.0%
- Appearance White powder
- Water Solubility Insoluble in cold water
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Mung Bean Starch Price And Quantity
- 3.0 USD ($)/Kilograms
- 100 Kilograms
Mung Bean Starch Product Specifications
- 99.0%
- Other
- White
- 24 Months
- Mung bean starch is insoluble in cold water at room temperature, but it will form a colloid with higher viscosity during heating.
- 99.0%
- White powder
- Insoluble in cold water
- Other
- Mung Bean Starch Powder,Mungbean Starch,Mungbean Starch Powder
- 100%
- Powder
- Room Temperature
- Nutrition Enhancers
Mung Bean Starch Trade Information
- Dalian, Shanghai, Qingdao or Tianjin
- Paypal Western Union Letter of Credit at Sight (Sight L/C) Telegraphic Transfer (T/T)
- 50000 Kilograms Per Month
- 5 Days
- No
- If order is confirmed we will reimburse the sample cost
- 20kg/Bag, 25kg/Bag or according to the specific requirements from customers.
- Asia Australia Middle East Central America North America South America Eastern Europe Western Europe
- All India
Product Description
Mung bean starch is a powder made by soaking and grinding mung beans with water and then precipitating them. It is characterized by sufficient viscosity, low water absorption, white color and luster. The production process of mung bean starch includes the steps of scalding, grinding, filtering, separation and drying. Scalding is to wash the mung beans and scald them with boiling water, and then soak them in warm water; grinding is to grind the soaked beans with water; filtering is to separate the starch milk from bean skin and bean dregs with a sieve; separation is to separate the starch from other components by precipitation; finally, the starch paste is dried.
Production Method:
1) Scalding: Wash the mung beans to remove impurities, scald them with boiling water, and then soak them in warm water at 35-45 for 6-10 hours.
2) Grinding: Grind the soaked beans with 4-5 times the water to make the crushed particles of the same size.
3) Filtration: Filter with a sieve with more than 80 mesh to remove foam, and rinse the bean dregs with clean water to recover starch.
4) Separation: Separate starch from other ingredients by precipitation method, and then perform secondary precipitation.
5) Drying: Filter the starch paste to remove water and then dry it in the sun (drying).
Nutritional Value and Uses:
Mung bean starch has antibacterial and antibacterial effects, lipid-lowering, anti-tumor, and detoxification effects. It contains oligosaccharides (such as pentosan, galactan, etc.). These oligosaccharides are difficult to digest and absorb because the human gastrointestinal tract does not have a corresponding hydrolase system. Therefore, the energy value provided is low and it is suitable for obese people and diabetic patients. Mung bean starch is widely used in daily cooking and is often used to make foods such as jelly and cold skin. Its chewy and smooth taste is especially suitable for summer consumption. In addition, mung bean starch can also be used for sizing, battering, making vermicelli and sheet jelly, etc.
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