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
- 3,000-5,000 molecular weight
- <0.7% sodium
- Batch COA available
dry basis
result
densità
Product identity
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.
| Qualification question | What the current COA establishes | What should be requested |
|---|---|---|
| Source identity | 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 |
| Cold-water performance | Not reported | Solubility, foam, viscosity, turbidity and sedimentation tests |
| Test item | Specifiche | Reference result | Method |
|---|---|---|---|
| Characteristic | Light brown tan powder; 60 mesh | Not separately printed | Sensual Test |
| Proteine | NLT 97% | 97.10% - Dry Basis | Kjeldahl Method |
| Peso molecolare | 3,000-5,000 | 3,000-5,000 | Gel Chromatography Method |
| Ash | NMT 2.0% | 1.28% | U.S.P. / N.F. |
| Perdita all'essiccazione | NMT 8.0% | 5.57% | U.S.P. / N.F. |
| pH | 5.0-6.5 | 5.65 | Japanese Pharmacopoeia |
| Metalli pesanti (Pb) | NMT 20.0 ppm | <20 ppm | Na2S Colorimetric |
| Arsenic (As2O3) | NMT 1.0 ppm | <1.0 ppm | Atomic Absorption Spectrometer |
| Cromo | NMT 2.0 ppm | <2.0 ppm | Atomic Absorption Graphite Furnace |
| Melamine (Metabolites) | Negative | Negative | HPLC |
| Densità della massa | >0.35 g/ml | 0,37 g/ml | U.S.P. / N.F. |
| Sodio | <0.7% | <0.7% | ICP-MS |
| Total Bacterial | <1,000 CFU/g | 300 | GB4789.2 |
| Yeast and Mold | <100 CFU/g | 40 | GB4789.15 - Method I |
| E. coli | Negative / 10 g | Negative | GB4789.38 |
| Coliform Group | Negative / 10 g | Negative | GB4789.3 - Method II |
| Lead | NMT 1.0 ppm | <1.0 ppm | ICP-MS |
| Mercury | NMT 0.1 ppm | <0.1 ppm | ICP-MS |
| Cadmium | NMT 0.1 ppm | <0.1 ppm | ICP-MS |
Formulation applications
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.
- Broth and umami profile
- Hot-water dispersion
- Serving-level sodium
Protein Powders & Sachets
For functional powders where taste, color, dispersion, foam and serving size affect the finished product.
- Cold-water dispersion
- Foam and sediment
- Flavor-system compatibility
Functional & Sipping Broths
For liquid or ready-to-mix concepts requiring validation under the intended pH, heat, flavor and storage conditions.
- Heat-process stability
- Viscosity and mouthfeel
- Finished-product sediment
Meal-Replacement & Recovery Foods
For meal powders and nutrition systems where protein quality, total nutrition and sensory balance require review.
- Amino-acid profile
- Micronutrient compatibility
- 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
- Water activity
- Heat and storage behavior
Pet Foods & Pet Supplements
For pet powders, broths, chews and foods requiring palatability, species-market and regulatory review.
- Palatability testing
- Pet-market documentation
- Powder, broth or chew format
Source, process and quality
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 AQ interno
Connect release decisions to protein, molecular-weight, sodium, moisture, ash, metals and microbiological results.
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.
Batch COA Release
Release against the approved composition, physical, metal and microbiological specification.
Related protein and cartilage ingredients
Route buyers by raw-material identity and formulation objective
Keep chicken bone broth searches on this page and direct Type II collagen, beef protein and bovine collagen needs to their dedicated technical pages.
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View Bovine CollagenDocumentation and procurement
Prepare procurement, R&D, quality and regulatory review before ordering
Confirm current document availability for the intended market, product identity and finished format.
B2B frequently asked questions
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. It is a dry-basis protein result by the Kjeldahl method. It should not be described as the purity of a single defined compound.
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.
Solubility, turbidity, sedimentation, foam, viscosity and sensory performance are not reported on the COA. Test the ingredient in the intended formula and process.
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.
Start a technical sourcing discussion
Request a current COA, sample or bulk quotation
Share your finished format, target market, estimated quantity and document requirements so the team can confirm the appropriate chicken-broth specification and supply pathway.
- Current batch COA and specification review
- Chicken source, process and composition document discussion
- Formulation sample coordination
- Packaging, MOQ, lead time and freight confirmation