Engineered for high solubility, hypoallergenic clean labeling, and functional excellence across Vietnamese F&B production lines.
Hangzhou Entry Bio Co., Ltd. is a leading China vegetal protein manufacturer specializing in the research, production, and global supply of high-quality plant protein ingredients and food-grade protein solutions. With a strong commitment to innovation, quality, and sustainability, the company serves customers across the food, beverage, nutrition, and health industries worldwide.
Leveraging advanced manufacturing technologies and strict quality management systems, Hangzhou Entry Bio Co., Ltd. offers a comprehensive portfolio of plant-based ingredients, including soy protein, pea protein, rice protein, textured vegetable protein, and customized protein blends. These products are widely used in meat alternatives, dairy alternatives, sports nutrition, functional foods, bakery products, beverages, and nutritional supplements.
Quality and food safety are at the core of the company's operations. From raw material sourcing to finished product delivery, every production stage is carefully monitored to ensure consistent quality, purity, and performance. The company adheres to international quality standards and continuously invests in product innovation to meet the evolving demands of the global plant-based market.
As a reliable plant protein ingredients supplier, Hangzhou Entry Bio Co., Ltd. also provides professional technical support and customized formulation services, helping customers develop competitive and market-oriented products. Backed by an experienced R&D team and efficient supply chain management, the company is capable of delivering tailored solutions for diverse application requirements.
Mung bean protein (Vigna radiata) is emerging as the premier choice for the clean-label movement. Possessing an outstanding amino acid profile, high gelation capability, and clean neutral flavor, it functions as an exceptional replacement for egg, soy, and dairy binders in complex formulations.
Analyzing B2B market dynamics, functional food transitions, and local manufacturing trends in Ho Chi Minh City, Hanoi, and key industrial zones.
Vietnam's traditional food producers are actively incorporating mung bean isolates into vegetarian variations of staple meals, including *Chả lụa chay* (vegan Vietnamese ham), instant pho seasoning pastes, and clean-label dipping sauces. Mung bean's robust emulsification properties stabilize meat-free emulsions beautifully.
The Vietnamese dairy-alternative segment is transitioning away from soy towards hypoallergenic options. Mung bean proteins provide a clean, non-gritty texture and steady dispersion in RTD nut milks and plant-based yogurts, resisting coagulation during UHT pasteurization processes.
With an expanding middle class in cities like Da Nang and Hanoi, the demand for dietary supplements is rising sharply. Our mung bean peptides offer fast-absorbing bioactive components that support muscle synthesis, catering directly to the premium functional health demographic.
Our proprietary green extraction technology separates pure protein fractions from raw mung beans without using harsh organic solvents. By employing modern isoelectric precipitation followed by mild enzymatic hydrolysis, we yield protein structures that exhibit exceptional dispersibility, low viscosity, and optimal foaming capacity.
| Parameters | Mung Bean Isolate (90%) | Mung Bean Peptide (95%) |
|---|---|---|
| Protein Content (Dry basis) | ≥ 90.0% | ≥ 95.0% |
| Average Molecular Weight | > 50,000 Da | < 1,000 Da (Highly bioactive) |
| Moisture Content | ≤ 7.0% | ≤ 6.0% |
| Ash Content | ≤ 5.0% | ≤ 4.5% |
| Solubility Index (at pH 7.0) | ≥ 85% | ≥ 98% (Instant dissolution) |
| Heavy Metals (as Pb) | ≤ 10 ppm | ≤ 5 ppm |
Our isolates demonstrate a high water-binding capacity of 3.2g/g and oil-binding capacity of 2.8g/g. This renders them exceptionally effective at replacing methylcellulose in vegan burgers, maintaining texture and juiciness during grilling.
Unlike soy, wheat, or peanut proteins, mung bean protein does not require allergen declarations in major consumer markets. This enables Vietnamese food manufacturers to market "Allergen-Free" and "Clean-Label" claims on their domestic and export products.
How Hangzhou Entry Bio guarantees continuous high-volume supply and premium batch consistency for large food enterprises.
Our facilities integrate digital DCS control systems to maintain tight parameters during thermal processing, filtration, and spray drying. This process minimizes batch-to-batch variation, ensuring consistent protein performance on high-speed industrial lines.
We maintain full traceability, tracking raw mung bean sourcing from contracted organic agricultural fields through to the finished packaged product. Every shipping container bound for Haiphong or Cat Lai port includes a detailed Certificate of Analysis (COA).
Our in-house R&D team can compound mung bean isolates with pea, rice, or pumpkin seed proteins to achieve custom amino acid targets, PDCAAS goals, and functional profiles tailored to your specifications.
Review our complete range of isolates, concentrates, and specialized peptides available for direct bulk export to Vietnam.
Inside our high-capacity extraction facility: maintaining strict GMP, HACCP, and ISO guidelines to deliver clean plant-based nutrition globally.
Essential guidance on sourcing, application engineering, shipping logistics, and compliance for importing to Vietnam.
Entry Bio
