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What Is Bean Starch?

Glass Noodles and Gluten-Free Applications, Sourcing Notes

How bean (mung bean) starch is produced, its high amylose structure, glass noodle and gel applications, quality criteria and sourcing from PERDIST on request.

Reading time: 2 min
In this guide
What is bean starch? How is it produced? Applications Technical properties and quality criteria Sourcing from PERDIST Frequently asked questions
01

What is bean starch?

Bean starch is a food starch obtained mainly from mung beans (Vigna radiata) or other pulse beans. Pulse starches are generally high in amylose (30–40%), which produces strong, elastic and clear gels on cooling. It is the traditional raw material for glass noodle production in East Asian cuisine.

02

How is it produced?

Beans are steeped, milled and sieved to separate the starch from the fibre-protein fraction; the suspension is settled or centrifuged, washed and dried. Traditional production uses settling and natural fermentation; industrial plants prefer centrifugation and controlled drying.

03

Applications

Glass noodles (mung bean vermicelli), transparent gels and desserts, gluten-free noodles and pasta, frying coatings, confectionery jellies, dry mixes. Its high amylose structure gives a firm texture that does not disintegrate on cooking.

04

Technical properties and quality criteria

Check starch content, amylose ratio, moisture, residual protein, ash, colour and clarity, gel strength, viscosity profile, microbiological values and allergen/GMO statements. Pulse-derived products can carry a mild flavour note and colour difference.

05

Sourcing from PERDIST

Bean starch is not in PERDIST's standard catalogue; sourcing is researched on request. Write with your target application (noodles, gels, coatings), amylose expectation and monthly volume and we present suitable sources with documents in a written quotation.

06

Frequently asked questions

Its high amylose content forms a gel network that stays transparent and firm on cooking; this texture cannot be reproduced the same way with other starches.
Both are pulse-derived and high in amylose, so partial substitution is possible in many applications, but trials are needed for gel strength and clarity differences.
Beans are naturally gluten-free; request a supplier statement on cross-contamination.

This ingredient is not in the catalogue at the moment; on request we research sources and prepare a written quotation. The product name is pre-filled in the form; add your application and monthly quantity.

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