Protein Đậu Xanh được sản xuất bằng wet fractionation and isoelectric precipitation from mung beans.
Sản phẩm cung cấp 70-85% protein content with a complete amino acid profile rich in lysine and leucine. Known for excellent emulsifying properties, clean flavor, and heat-set gelling behavior — it has gained prominence in egg-alternative and plant-based meat applications.