Back to top
--+8615840669648
Send Inquiry
Mung Bean Starch
Mung Bean Starch Mung Bean Starch Mung Bean Starch Mung Bean Starch Mung Bean Starch
Mung Bean Starch Mung Bean Starch Mung Bean Starch Mung Bean Starch Mung Bean Starch Mung Bean Starch

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
  • Click to View more
X

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.
Tell us about your requirement
product

Price:

Quantity
Select Unit

  • 50
  • 100
  • 200
  • 250
  • 500
  • 1000+
Additional detail
Mobile number

Email

Other Products in 'Food Ingredients' category