下面的規格文字是已發布的英文產品說明。
Mung bean protein powder is a rising star in the plant-based protein field. Mung bean protein is rich in lysine, an amino acid that is lacking in most grains (such as wheat and corn). It is gluten-free and not one of the eight major allergens, making it ideal for "clean label" and "hypoallergenic" food products. With its excellent processing characteristics (such as gelling properties) and low allergenic potential, it is gradually becoming a popular ingredient in global food technology.
What is mung bean powder used for?
1. The natural gelling property is the most unique attribute of mung bean protein. When heated, it exhibits gelling and elasticity similar to real egg white. This characteristic makes it the best base for making "plant-based egg liquid," enabling physical transformations such as frying, stir-frying, and baking. For example, adding 10%-15% mung bean protein to plant-based meat formulations improves texture, rather than using 100% mung bean protein. 2. Mung bean protein itself has good sensory properties, giving it great potential in plant-based ice cream and plant-based yogurt, as it can mask off-flavors and reduce the amount of flavorings needed. 3. Mung bean protein powder is beginning to appear in mixed plant protein powders.
