Mung bean protein
Mung bean protein suppliers and sourcing guide
Mung bean protein is extracted from dehulled, milled mung beans (Vigna radiata). The flour is mixed with water, the protein is separated from starch and fiber by isoelectric precipitation or membrane filtration, and the isolate is neutralized and spray-dried. Brands buy the isolate as a light-colored powder for plant-based egg alternatives, dairy alternatives, drinks and baked goods, where its ability to gel when heated is useful.
- Category
- Proteins and amino acids
- Also known as
- Vigna radiata protein · Mung bean protein isolate · Green gram protein
- Facts checked
- November 2026
Forms and grades of mung bean protein
Suppliers sell different products under the same name. Specify the one you need.
Protein isolate
Powder of about 80% to 90% protein on a dry basis, the main commercial form.
Protein concentrate
Lower-protein material with more starch and fiber, used in bakery, noodles and snacks.
Organic
Isolate made from certified organic mung beans, offered by a smaller number of suppliers.
Liquid or frozen forms
Protein supplied as a liquid or frozen base for egg alternatives, usually under the producer's own brand.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Protein
- Crude protein by Dumas combustion or Kjeldahl (N x 6.25), on an as-is and dry basis; this is the main number you pay for in mung bean protein.
- Moisture and ash
- Moisture by loss on drying and total ash, which together with protein and fat close the proximate analysis.
- Fat, fiber and carbohydrate
- Fat and dietary fiber by AOAC methods for the nutrition panel; residual fat also affects flavor stability.
- Heavy metals
- Lead, arsenic, cadmium and mercury by ICP-MS; plant proteins concentrate metals from the seed, so check results against your own limits.
- Microbiology
- Total plate count, yeast and mold, Enterobacteriaceae or coliforms, E. coli and Salmonella.
- Functional and sensory tests
- Solubility or dispersibility, pH, color and a taste and odor panel, which vary between suppliers and processes more than the protein figure does.
Storage, lots and expiry
Storage and shelf life
Store mung bean protein sealed in its multiwall bag or lined container in a cool, dry place away from strong odors, and reseal opened packs, since the powder picks up moisture and odors. Warm storage speeds off-flavor development from residual fat. Shelf life is set by the supplier's specification, and moisture, micro and a taste check are the usual retest points.
Lots and expiry dates
Record protein, moisture and color for each lot, and run a small gel or cook test on new lots if the protein is used for its gelling. Rotate stock FEFO.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
GRN 684, for mung bean protein isolate notified by Hampton Creek, closed on August 4, 2017 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)The intended use in GRN 684 is as a protein source in foods including baked goods, beverages, breakfast cereals, dairy product analogs, milk products and snack foods.
Source: hfpappexternal.fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Mung bean protein suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking mung bean protein suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell mung bean protein? Request a listingFrequently asked questions
What forms of mung bean protein can brands buy?
Common forms include protein isolate, protein concentrate, organic and liquid or frozen forms. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for mung bean protein include?
Expect protein, moisture and ash, fat, fiber and carbohydrate, heavy metals, microbiology and functional and sensory tests, each with its method, specification and result for that lot.
How should mung bean protein be stored?
Store mung bean protein sealed in its multiwall bag or lined container in a cool, dry place away from strong odors, and reseal opened packs, since the powder picks up moisture and odors. Warm storage speeds off-flavor development from residual fat. Shelf life is set by the supplier's specification, and moisture, micro and a taste check are the usual retest points.
What is the regulatory status of mung bean protein?
GRN 684, for mung bean protein isolate notified by Hampton Creek, closed on August 4, 2017 with FDA having no questions. The intended use in GRN 684 is as a protein source in foods including baked goods, beverages, breakfast cereals, dairy product analogs, milk products and snack foods.
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