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 molekül ağırlığı
- <0,71 TP3T sodyum
- Toplu COA mevcuttur
kuru bazda
sonuç
yoğunluk
Ürün kimliği
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.
| Yeterlilik sorusu | Mevcut COA’nın belirlediği hususlar | Neler talep edilmelidir? |
|---|---|---|
| Kaynak kimliği | 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 |
| Soğuk suda performans | Bildirilmemiştir | Çözünürlük, köpüklenme, viskozite, bulanıklık ve çökelme testleri |
| Test maddesi | Şartname | Karşılaştırma sonucu | Yöntem |
|---|---|---|---|
| Özellik | Açık kahverengi bronz toz; 60 mesh | Ayrı olarak basılmamıştır | Duyusal Test |
| Protein | NLT 97% | 97.10% - Dry Basis | Kjeldahl Yöntemi |
| Moleküler Ağırlık | 3,000-5,000 | 3,000-5,000 | Jel Kromatografisi Yöntemi |
| Kül | NMT 2.0% | 1.28% | U.S.P. / N.F. |
| Kurutma Kaybı | NMT 8.0% | 5.57% | U.S.P. / N.F. |
| pH | 5.0-6.5 | 5.65 | Japon Farmakopesi |
| Ağır Metaller (Pb) | NMT 20,0 ppm | <20 ppm | Na₂S Kolorimetrik |
| Arsenik (As₂O₃) | NMT 1,0 ppm | <1,0 ppm | Atomik Absorpsiyon Spektrometresi |
| Krom | NMT 2.0 ppm | <2,0 ppm | Atomik Absorpsiyon Grafit Fırını |
| Melamin (Metabolitler) | Olumsuz | Olumsuz | HPLC |
| Yığın Yoğunluğu | >0,35 g/ml | 0,37 g/ml | U.S.P. / N.F. |
| Sodyum | <0,7% | <0,7% | ICP-MS |
| Toplam Bakteri Sayısı | <1.000 CFU/g | 300 | GB4789.2 |
| Maya ve Küf | <100 CFU/g | 40 | GB4789.15 - Yöntem I |
| E. coli | Negatif / 10 g | Olumsuz | GB4789.38 |
| Koliform Grubu | Negatif / 10 g | Olumsuz | GB4789.3 - Yöntem II |
| Kurşun | NMT 1,0 ppm | <1,0 ppm | ICP-MS |
| Cıva | NMT 0,1 ppm | <0,1 ppm | ICP-MS |
| Kadmiyum | NMT 0,1 ppm | <0,1 ppm | ICP-MS |
Formülasyon uygulamaları
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.
- Et suyu ve umami profili
- Hot-water dispersion
- Porsiyon başına sodyum
Protein Powders & Sachets
For functional powders where taste, color, dispersion, foam and serving size affect the finished product.
- Soğuk suyla dağıtma
- Köpük ve tortu
- Lezzet sistemi uyumluluğu
Functional & Sipping Broths
For liquid or ready-to-mix concepts requiring validation under the intended pH, heat, flavor and storage conditions.
- Isıl işlem kararlılığı
- Viskozite ve ağız hissi
- 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
- Mikro besin maddelerinin uyumluluğu
- 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
- Su aktivitesi
- Heat and storage behavior
Pet Foods & Pet Supplements
For pet powders, broths, chews and foods requiring palatability, species-market and regulatory review.
- Lezzet testi
- Evcil hayvan pazarı belgeleri
- Powder, broth or chew format
Kaynak, süreç ve kalite
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.
Kurum İçi Kalite Kontrol Laboratuvarı
Serbest bırakma kararlarını protein, moleküler ağırlık, sodyum, nem, kül, metaller ve mikrobiyolojik sonuçlarla ilişkilendirin.
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.
Toplu COA Yayınlama
Onaylanmış bileşim, fiziksel, metalik ve mikrobiyolojik özelliklere uygunluk kontrolü.
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.
Tavuk Kemik Suyu Tozu
A high-protein chicken-derived powder for savory nutrition, functional foods and supplement development.
Mevcut ürünTip II Kollajen Matrisi
Protein, kondroitin sülfat ve hiyalüronik asit içeren bir tavuk kıkırdak matrisi.
II. Tip Kollajeni GörüntüleSığır Eti Protein İzolatı
A high-protein bovine powder for dairy-free nutrition and hybrid protein development.
View Beef ProteinSığır Kolajen Tip I & III
Hydrolyzed collagen peptides for beauty, daily collagen and general takviye formülasyonları.
Sığır Kollajenini GörüntüleBelgeleme ve tedarik
Sipariş vermeden önce tedarik, Ar-Ge, kalite ve mevzuata uygunluk incelemelerini hazırlayın
Confirm current document availability for the intended market, product identity and finished format.
B2B sık sorulan sorular
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.
Hayır. Bu, Kjeldahl yöntemiyle elde edilen kuru bazlı bir protein sonucudur. Tek bir tanımlanmış bileşiğin saflığı olarak tanımlanmamalıdır.
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.
Çözünürlük, bulanıklık, çökelme, köpük, viskozite ve duyusal özellikler COA’da belirtilmemiştir. Malzemeyi, kullanılması planlanan formülasyon ve üretim sürecinde test ediniz.
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.
Teknik tedarik görüşmesi başlatın
Güncel COA, numune veya toplu sipariş teklifi isteyin
Share your finished format, target market, estimated quantity and document requirements so the team can confirm the appropriate chicken-broth specification and supply pathway.
- Mevcut partiye ait COA ve teknik özelliklerin incelenmesi
- Chicken source, process and composition document discussion
- Formülasyon numunelerinin koordinasyonu
- Ambalaj, minimum sipariş miktarı, teslim süresi ve nakliye onayı