Bulk Nutrition Ingredient
Beef Bone Broth Protein Powder
Beef-derived protein powder for dietary supplement manufacturers, nutrition brands and food formulators. Available for commercial ingredient sourcing and product development.
Points forts du produit
Beef Bone Broth Protein Powder at a Glance
A beef-derived powdered ingredient with defined protein, physical, contaminant and microbiological parameters for commercial nutrition and food projects.
Defined Protein Specification
The documented specification sets protein at NLT 95%, providing a clear qualification point before formulation trials and purchasing decisions.
Beef-Derived Ingredient Identity
A beef-derived ingredient for brands developing animal-source nutrition products and bone-broth-positioned formulations.
Dry-Blend Format
Supplied as a powder that can be evaluated for blending, filling and other dry-manufacturing workflows used by the finished product.
Commercial Project Fit
Relevant to manufacturers, nutrition brands and ingredient buyers moving from sample evaluation to commercial-volume sourcing.
Ingredient Features
Formulation Characteristics to Evaluate
Beyond protein content, formulation teams should consider ingredient identity, processing behavior and sensory fit within the complete finished-product system.
Protein Source Positioning
Beef bone broth protein provides an animal-source alternative to dairy and plant proteins when the finished product is intentionally positioned around beef-derived nutrition.
Processing & Sensory Evaluation
During development, formulators can assess inclusion level, powder handling, taste, aroma and mouthfeel against the intended manufacturing process and serving format.
Spécifications techniques
Beef Bone Broth Protein Powder Specifications
Quality parameters, analytical results and test methods for ingredient evaluation and procurement review.
| Test Item | Spécifications | Result | Test Method |
|---|---|---|---|
| Physical & Chemical Properties | |||
| Apparence | Light Brown Tan Powder, 60 Mesh | Conforme | Test sensuel |
| Protéines | NLT 95% | 96.12% (Dry Basis) | Méthode de Kjeldahl |
| Poids moléculaire | 2000–5000 | 2000–5000 | Méthode de chromatographie sur gel |
| Densité en vrac | >0,35 g/ml | 0.38 g/ml | U.S.P./N.F. |
| Cendre | NMT 2.0% | 1.58% | U.S.P./N.F. |
| Perte au séchage | NMT 8.0% | 5.44% | U.S.P./N.F. |
| pH | 5.0–6.5 | 5.63 | Pharmacopée japonaise |
| Sodium | <0,7% | <0,7% | ICP-MS |
| Analyses de contaminants | |||
| Métaux lourds (Pb) | NMT 20,0 ppm | < 20 ppm | Na₂S colorimétrique |
| Arsenic (As₂O₃) | NMT 0.8 ppm | <0.8 ppm | Spectromètre d'absorption atomique |
| Chrome | < 2,0 ppm | < 2,0 ppm | Absorption atomique avec four à graphite |
| Mélamine (métabolites) | Négatif | Négatif | HPLC |
| Microbiological Testing | |||
| Nombre total de bactéries | ≤ 1 000 UFC/g | 300 CFU/g | GB4789.2 |
| Moisissures et levures | ≤ 100 UFC/g | 30 CFU/g | GB4789.15 - Méthode I |
| Groupe des coliformes | Negative/10g | Passer | GB4789.3 - Method II |
| E. coli | Negative/10g | Passer | GB4789.38 |
| Salmonella, Staph, Aureus | Négatif | Passer | GB4789.4 |
Batch Traceability
Production Batch Information
Manufacturing and identification details associated with the documented production lot.
Applications
Beef Bone Broth Protein Applications
The ingredient can be evaluated across powdered supplements, sports nutrition, functional foods and savory nutrition formats, subject to finished-formula requirements.
Compléments alimentaires
Powdered supplement formulas and nutritional blends developed with animal-source protein ingredients.
Nutrition sportive
Protein powder concepts and sports nutrition mixes developed for active nutrition product ranges.
Aliments fonctionnels
Protein-enriched food concepts where the ingredient fits the nutritional and sensory requirements of the finished formulation.
Savory Nutrition
Instant broth mixes and savory powdered products developed around beef-derived ingredient profiles.
Considérations relatives à la formulation
Formulation Development Considerations
A commercial formulation should be assessed as a complete system, including dosage target, processing conditions, sensory expectations and stability requirements.
Practical Formulation Factors
Finished-product development involves balancing nutritional objectives, processing requirements and sensory expectations.
Ingredient Comparison
Beef bone broth protein and conventional collagen peptides may differ in source materials, processing methods and resulting composition.
Ingredient selection should therefore reflect the technical requirements and intended positioning of the finished formulation.
Quality & Supply
Documentation & Commercial Supply
For qualification and purchasing, combine the batch specification with your required volume, destination, project timing and finished-product requirements.
Documentation de qualité
Use the documented analytical results and test methods as part of raw-material qualification and incoming quality review.
Product Development
Share the intended dosage form, serving concept and processing needs so the ingredient can be evaluated in the context of the finished formula.
Commercial Procurement
Commercial discussions can focus on required volume, destination, project schedule and the supply terms relevant to your purchasing process.
Commercial Inquiry
Discuss Your Beef Bone Broth Protein Project
Share the product format you are developing and where you are in the sourcing process. This helps keep the follow-up focused on the next practical step for your project.
Tell us what you are developing so the conversation starts with the intended finished-product format.
Flag any formulation or processing considerations that should be addressed during material evaluation.
We can align the follow-up with your current stage, from initial evaluation through commercial planning.