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Plant-Meat Protein® Mung Bean Protein 80%
Older plant-based meat producers tend to use soy protein or vital wheat gluten as the basis of their protein building block which has concerns of allergies. Or there are 'veggie' meat products made from whey or casein protein, which of course is not plant-based. Plant-Meat Protein® Mung Bean Protein 80% helps move products in the right direction by offering four types of plant-based protein.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
- Pharma and Nutraceuticals Functions
- Protein Source
Product families
Applications
Food & Nutrition — Food
- Convenience Foods
- Meat Substitutes
Product Families
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
- Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
- Plant Proteins
- Proteins & Amino Acids
Food Ingredients — Whole Foods, Extracts & Premixes
- Alternates & Replacements
- Vegetable Products & Extracts
Other characteristics
- Brand
- Plant-Meat Protein
- Ingredient Name
- Mung Bean Protein Powder
- Labeling Claims
Allergen-free, Gluten-free, Naturally Derived, Non-GMO, Plant-Based, Soy-free, Vegan; Allergen-free; Gluten-free; Naturally Derived; Non-GMO; Plant-Based; Soy-free; Vegan
- Protein Content
- 80.0 - 80.0 %
- Ingredient Origin
- Natural Origin, Plant Origin, Vegetable Origin
- Natural Origin
- Plant Origin
- Vegetable Origin
- Certifications & Compliance
- GFSI Certified
- Odor
- Without any off-odor
- Markets
- Food & Nutrition
- Appearance
- Light yellow powder
- Ingredient
- Mung Beans
- Protein Type
- Protein Concentrate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Food Ingredients Features
- Excellent Mouthfeel
- Good Binding
- Improved Mouthfeel
- Odorless
- Plant-Based Alternative
- Food Ingredients Functions
- Meat Alternative
- Protein Source
- Certifications and Compliance
- GFSI Certified
- Food and Nutrition Applications
- Burgers & Patty
- Meat Substitutes
- Plant-based Meat
Technical data
Table 1 of 2
11 rows| Characteristic | Value | Unit |
|---|---|---|
| Bulk Density | 0.26 - 0.46 | kg/l |
| Protein (dry basis) | min. 80 | % |
| Moisture | max. 8.0 | % |
| Ash | max. 8.0 | % |
| Fat | max. 3.0 | % |
| Crude Fiber | max. 5.0 | % |
| pH Value | 7.0 - 8.0 | — |
| Total Arsenic | max. 0.2 | ppm |
| Total Mercury | max. 0.2 | ppm |
| Cadmium | max. 0.2 | ppm |
| Lead | max. 0.2 | ppm |
Table 2 of 2
7 rows| Characteristic | Value | Unit |
|---|---|---|
| TPC | max. 10000 | cfu/g |
| Total Coliform | max. 0.3 | MPN/g |
| Yeast & Mould | max. 100 | cfu/g |
| E-Coli | max. 10 | cfu/g |
| Salmonella | Negative | /25g |
| Staphylococcus aureus | max. 10 | cfu/g |
| Listeria monocytogens | max. 10 | cfu/g |
