KEEP INGREDIENTS supplies market's top taste of mung protein 80%&85%, our customers use them into beer, Egg liquid, Cheese, Confectionary products, etc.)
For Vegan Cheese usage, it has PH: 6.5-8.5, and the Gel effect can be achieved at 20% concentration, our this type has very good Gelation and Emulsibility effect, rich in essential amino acids, free of cholesterol and lactosesuitable, very suitable for vegetarians and lactose intolerant individuals.
Keep Ingredients also supplies Other Plant proteins for your mixture with mung protein to
enhance Cheese's Texture and flavor:
* ≥500 mesh Rice/Brown Rice Protein 80%;
* Pea Protein 80% (Good Gelation & Remove bean flavor);
* Chickpea Protein 80% & 90%;
* Fava Bean Protein 90%;
* Walnut protein 70%;
* Pumpkin Protein 75%;
* Watermelon protein 40%;
* Peanut protein 60%
* Coix seed protein 65%;Mung Protein is a high-protein, they mainly contain globulin, albumin, gliadin, and glutenin. Globulin and albumin have the highest content, and the amino acid pattern of albumin is close to that of the human body. A premium natural plant protein. Mung bean protein isolate has good solubility and foaming properties, and has certain water retention and emulsification properties, but has poor oil absorption.
Solubility is one of the most important functional properties of mung bean protein. The factors that affect the solubility of mung bean protein mainly include pH, temperature, protein type, coexisting salts, etc. Among them, the influence of pH is the most significant.
When you taste KEEP's mung protein, it has a mellow and nice flavor, customers from USA and Asia like this protein very much, EU is in limit to import this protein recent years, but could be well soon.
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Test Item
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Specification
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Color
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Pale yellow or Milky white
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Smell
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With right smell of the product, no abnormal odor
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Character
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Powder or uniform particles
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Impurity
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No visible impurity
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Moisture
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≤8%
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Protein (dry basis)
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≥80%
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Ash
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≤8%
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pH
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6.8-7.2
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Gluten
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≤20mg/kg
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Soy
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≤20mg/kg
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Total Plate Count
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≤10000CFU/g
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Yeast & Molds
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≤100CFU/g
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Coliforms
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≤30CFU/g
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Salmonella
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Negative/25g
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E. Coli
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Negative CFU/g
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Staph. aureus
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Negative CFU/g
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Lead
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≤1.0mg/kg
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Arsenic
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≤0.5mg/kg
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Mercury
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≤0.1mg/kg
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Och ratoxin
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Negative/μg/kg
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Aflatoxins
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Negative/μg/kg
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Pesticides
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Not be detected/mg/kg
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melamine
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Negative/mg/kg
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Strong Gelation and Emulsifying CapabilityThis mung bean protein offers excellent gel strength and emulsifying ability at low concentration, making it highly functional for cheese textures and creamy plant-based spreads. Its ability to form stable structures gives manufacturers creative control over texture.Mild Taste and High SolubilityThe protein's light flavor profile and excellent solubility make it perfect for applications where taste clarity and texture precision are key, such as plant-based egg liquids, vegan mayonnaise, and creamy soups. Its compatibility across a broad pH range enhances stability.Premium Safety and Clean CompositionTested rigorously, the product meets global food safety standards, including limits for lead, arsenic, mercury, pesticides, and microbiological contaminants. It contains no artificial additives or visible impurities, ensuring maximum purity and trust for your consumers.FAQ
What is the protein content of this mung bean protein?It contains ≥80% protein on a dry basis, verified through GB5009 standard testing.Is it suitable for vegan cheese?Yes, this is our specially selected gel mung protein ideal for vegan cheese, offering great emulsibility and pH-adjusted gel strength.Does it contain allergens or GMOs?No, it's non-GMO, gluten-free, soy-free, and free from common allergens.Is this product approved in the EU market?Currently, mung bean protein is under restriction in the EU market, but we anticipate changes in the near future. It is well received in the U.S. and Asia.What are the recommended applications?We recommend it for vegan dairy, beverages, plant-based meats, protein crisps, and functional foods.
