Bulk chicken bone broth ingredient manufacturing
Chicken Bone Broth Protein Powder for Functional Nutrition
Source a high-protein chicken-derived ingredient for savory nutrition, protein powders, meal systems, functional foods and pet formulations. Review the reference-batch protein result, molecular-weight data, source documents and formulation performance before purchase.
- Chicken-derived ingredient
- 97.10% protein - dry basis
- Peso molecular de 3.000 a 5.000
- <0,71 TP3T de sodio
- Certificado de análisis por lotes disponible
en base seca
resultado
densidad
Identidad del producto
A high-protein chicken-derived powder that still requires process and composition qualification
The signed certificate names the product Chicken Bone Broth and reports 97.10% protein on a dry basis, a 3,000-5,000 molecular-weight result and low moisture and ash. It does not identify the exact source tissues, ingredients, broth-cooking process, hydrolysis status, collagen content, amino-acid profile or sensory performance.
Product identity and composition
Use the batch COA as a starting point - not as proof of flavor, collagen or complete-protein performance
The page can accurately promote high protein content, low moisture, measured sodium and commercial manufacturing capability. Finished claims require source, composition, amino-acid and application data.
Dry-basis Kjeldahl result. This is the correct metric instead of “97% purity” or “protein yield.”
The COA records 3,000-5,000 by gel chromatography but does not show a full distribution or process statement.
Collagen, non-collagen protein, hydroxyproline, amino acids, fat, carbohydrate and electrolytes are not printed.
| Pregunta sobre los requisitos | Lo que establece el COA vigente | Qué se debe solicitar |
|---|---|---|
| Identidad de la fuente | Chicken Bone Broth product name only | Chicken species, source tissues, origin, veterinary and traceability declarations |
| Traditional broth vs protein isolate | 97.10% protein and 3,000-5,000 molecular weight | Broth-cooking, extraction, concentration and hydrolysis process statements |
| Collagen positioning | No collagen or hydroxyproline result | Collagen, hydroxyproline, Type II identity and full amino-acid profile |
| Flavor and food use | Light brown tan powder specification | Broth note, bitterness, odor, flavor-masking and sensory-panel data |
| Rendimiento en agua fría | No se ha comunicado | Ensayos de solubilidad, espuma, viscosidad, turbidez y sedimentación |
| Elemento de prueba | Especificación | Resultado de referencia | Método |
|---|---|---|---|
| Característica | Polvo de color marrón claro; malla 60 | No se imprime por separado | Prueba sensual |
| Proteína | NLT 97% | 97.10% - Dry Basis | Método de Kjeldahl |
| Peso molecular | 3,000-5,000 | 3,000-5,000 | Método de cromatografía en gel |
| Ash | NMT 2.0% | 1.28% | U.S.P. / N.F. |
| Pérdida por secado | NMT 8.0% | 5.57% | U.S.P. / N.F. |
| pH | 5.0-6.5 | 5.65 | Farmacopea Japonesa |
| Metales pesados (Pb) | NMT 20,0 ppm | <20 ppm | Colorimétrico con Na₂S |
| Arsénico (As₂O₃) | NMT 1,0 ppm | <1,0 ppm | Espectrómetro de absorción atómica |
| Cromo | NMT 2.0 ppm | <2,0 ppm | Horno de grafito para absorción atómica |
| Melamina (metabolitos) | Negativo | Negativo | HPLC |
| Densidad aparente | >0,35 g/ml | 0,37 g/ml | U.S.P. / N.F. |
| Sodio | <0,7% | <0,7% | ICP-MS |
| Total de bacterias | <1.000 UFC/g | 300 | GB4789.2 |
| Levaduras y mohos | <100 UFC/g | 40 | GB4789.15 - Método I |
| E. coli | Negativo / 10 g | Negativo | GB4789.38 |
| Grupo de coliformes | Negativo / 10 g | Negativo | GB4789.3 - Método II |
| Plomo | NMT 1,0 ppm | <1,0 ppm | ICP-MS |
| Mercurio | NMT 0,1 ppm | <0,1 ppm | ICP-MS |
| Cadmio | NMT 0,1 ppm | <0,1 ppm | ICP-MS |
Aplicaciones de formulación
Build around real broth, protein and food-system manufacturing decisions
The reference COA provides protein, molecular-weight, density, sodium and safety data. Finished-format suitability still depends on dispersibility, foam, viscosity, broth flavor, heat and storage tests.
Savory Broth Powders & Soup Mixes
For sipping broths, soup bases and savory powders where chicken flavor, mouthfeel, heat and sodium contribution affect the formula.
- Perfil del caldo y del umami
- Hot-water dispersion
- Contenido de sodio por ración
Protein Powders & Sachets
For functional powders where taste, color, dispersion, foam and serving size affect the finished product.
- Dispersión en agua fría
- Espuma y sedimentos
- Flavor-system compatibility
Functional & Sipping Broths
For liquid or ready-to-mix concepts requiring validation under the intended pH, heat, flavor and storage conditions.
- Estabilidad al tratamiento térmico
- Viscosidad y textura en boca
- Sedimento del producto acabado
Meal-Replacement & Recovery Foods
For meal powders and nutrition systems where protein quality, total nutrition and sensory balance require review.
- Perfil de aminoácidos
- Compatibilidad de los micronutrientes
- Texture and serving-size planning
Sauces, Seasonings & Savory Snacks
For functional foods where protein, color, flavor, water activity and shelf-life texture must be assessed.
- Flavor and color impact
- Actividad del agua
- Heat and storage behavior
Pet Foods & Pet Supplements
For pet powders, broths, chews and foods requiring palatability, species-market and regulatory review.
- Pruebas de palatabilidad
- Documentación sobre el mercado de las mascotas
- Powder, broth or chew format
Origen, proceso y calidad
Connect chicken-source identity, broth processing and final batch release
A professional supplier file should identify the chicken tissues and supply chain, explain the broth-cooking, extraction or hydrolysis route, and link composition claims to current analytical documents.
Broth Processing and Drying
Document source preparation, cooking or extraction, any hydrolysis, filtration, concentration, drying, sieving and powder handling for the approved grade.
Laboratorio interno de control de calidad
Relacionar las decisiones de liberación con los resultados relativos a proteínas, peso molecular, sodio, humedad, cenizas, metales y parámetros microbiológicos.
Chicken Source Review
Confirm species, source tissues, country of origin, veterinary documentation and supplier traceability.
Broth & Composition Review
Confirm cooking, extraction or hydrolysis process, amino-acid profile, collagen data and application performance.
Liberación por lotes del certificado de análisis
Autorización de salida conforme a la composición aprobada y a las especificaciones físicas, metalúrgicas y microbiológicas.
Related protein and cartilage ingredients
Clasificar a los compradores según el tipo de materia prima y el objetivo de la formulación
Keep chicken bone broth searches on this page and direct Type II collagen, beef protein and bovine collagen needs to their dedicated technical pages.
Caldo de pollo en polvo
A high-protein chicken-derived powder for savory nutrition, functional foods and supplement development.
Producto actualMatriz de colágeno tipo II
Una matriz de cartílago de pollo que contiene proteínas, sulfato de condroitina y ácido hialurónico.
Ver colágeno tipo IIAislado de proteína de vacuno
A high-protein bovine powder for dairy-free nutrition and hybrid protein development.
View Beef ProteinColágeno bovino de tipo I y III
Hydrolyzed collagen peptides for beauty, daily collagen and general formulaciones de suplementos.
Ver colágeno bovinoDocumentación y contratación pública
Antes de realizar el pedido, hay que preparar los trámites de compras, I+D, calidad y revisión normativa.
Confirm current document availability for the intended market, product identity and finished format.
Preguntas frecuentes sobre B2B
Questions from bone-broth buyers, formulators and quality teams
The answers also clarify the China, manufacturer, supplier, bulk and hydrolyzed-bone-broth searches already appearing in GSC.
The COA names Chicken Bone Broth but does not state bones, adhering meat, skin, cartilage, broth concentrate or another tissue composition. Request the source-tissue declaration before approval.
No. Se trata de un resultado de contenido proteico en base seca obtenido mediante el método de Kjeldahl. No debe interpretarse como la pureza de un único compuesto definido.
The COA reports a 3,000-5,000 molecular-weight result, but it does not print the cooking, extraction or hydrolysis process. Request the manufacturing flow before choosing the final description.
The reference COA does not report collagen, hydroxyproline, Type II collagen identity or a full amino-acid profile. Request additional testing if those data are required.
En el certificado de análisis (COA) no se indican la solubilidad, la turbidez, la sedimentación, la formación de espuma, la viscosidad ni las características sensoriales. Prueba el ingrediente en la fórmula y el proceso previstos.
The reference certificate records a 13,500 kg production batch but does not print packaging or MOQ. Confirm pack size, sample quantity, current stock, lead time, Incoterms and freight terms in the quotation.
Iniciar un debate sobre la contratación de personal técnico
Solicita un certificado de análisis actualizado, una muestra o un presupuesto por volumen
Share your finished format, target market, estimated quantity and document requirements so the team can confirm the appropriate chicken-broth specification and supply pathway.
- Revisión del certificado de análisis (COA) y de las especificaciones del lote actual
- Chicken source, process and composition document discussion
- Coordinación de muestras de formulación
- Confirmación del embalaje, la cantidad mínima de pedido, el plazo de entrega y los gastos de envío