Bulk chicken bone broth ingredient manufacturing
Chicken Bone Broth Protein Powder for 功能性營養學
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
- 分子量 3,000–5,000
- <0.7% 鈉
- 提供批次成分分析報告
乾基
結果
密度
產品識別
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.
產品標識與成分
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.
| 資格問題 | 現行《審計長條例》所規定的內容 | 應提出哪些要求 |
|---|---|---|
| 來源身分 | 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 | 湯汁熬煮、萃取、濃縮及水解製程說明 |
| 膠原蛋白的定位 | 未檢測到膠原蛋白或羥脯胺 | Collagen, hydroxyproline, Type II identity and full amino-acid profile |
| 風味與食品用途 | Light brown tan powder specification | 湯汁風味、苦味、氣味、掩蓋風味及感官評審小組數據 |
| 冷水性能 | 未通報 | 溶解度、起泡性、黏度、濁度及沉澱測試 |
| 測試項目 | 規格 | 參考結果 | 方法 |
|---|---|---|---|
| 特徵 | 淺棕色粉末；60目 | 未單獨印製 | 感官測試 |
| 蛋白質 | NLT 97% | 97.10% - Dry Basis | 凱爾達爾法 |
| 分子量 | 3,000-5,000 | 3,000-5,000 | 凝膠色譜法 |
| 艾希 | NMT 2.0% | 1.28% | 《美國藥典》（U.S.P.）／《國家藥典》（N.F.）. |
| 乾燥損失 | NMT 8.0% | 5.57% | 《美國藥典》（U.S.P.）／《國家藥典》（N.F.）. |
| pH | 5.0-6.5 | 5.65 | 《日本藥典》 |
| 重金屬 (Pb) | NMT 20.0 ppm | <20 ppm | Na₂S 比色法 |
| 砷（As₂O₃） | NMT 1.0 ppm | <1.0 ppm | 原子吸收光譜儀 |
| 鉻 | NMT 2.0 ppm | <2.0 ppm | 原子吸收石墨爐 |
| 三聚氰胺（代謝物） | 否 | 否 | HPLC |
| 體積密度 | >0.35 克/毫升 | 0.37 克/毫升 | 《美國藥典》（U.S.P.）／《國家藥典》（N.F.）. |
| 鈉 | <0.7% | <0.7% | ICP-MS |
| 總細菌數 | <1,000 CFU/g | 300 | GB4789.2 |
| 酵母與黴菌 | <100 CFU/g | 40 | GB4789.15 - 方法 I |
| 大腸桿菌 | 負值 / 10 克 | 否 | GB4789.38 |
| 大腸桿菌群 | 負值 / 10 克 | 否 | GB4789.3 - 方法 II |
| 鉛 | NMT 1.0 ppm | <1.0 ppm | ICP-MS |
| 水銀 | NMT 0.1 ppm | <0.1 ppm | ICP-MS |
| 鎘 | NMT 0.1 ppm | <0.1 ppm | ICP-MS |
配方應用
以真正的湯底、蛋白質以及食品系統的生產決策為核心
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.
風味高湯粉與湯料包
For sipping broths, soup bases and savory powders where chicken flavor, mouthfeel, heat and sodium contribution affect the formula.
- 高湯與鮮味特徵
- 熱水分散
- 每份鈉含量
蛋白粉與小包裝
適用於口味、色澤、分散性、起泡性及份量會影響成品的機能性粉末。.
- 冷水分散
- 泡沫與沉澱物
- 風味系統的相容性
Functional & Sipping Broths
For liquid or ready-to-mix concepts requiring validation under the intended pH, heat, flavor and storage conditions.
- 熱處理穩定性
- 黏度與口感
- 成品沉澱物
Meal-Replacement & Recovery Foods
For meal powders and nutrition systems where protein quality, total nutrition and sensory balance require review.
- 胺基酸組成
- 微量營養素的相容性
- 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
- 水分活度
- Heat and storage behavior
寵物食品與寵物營養補充品
適用於需進行適口性、物種適宜性及法規審查的寵物粉末、高湯、咀嚼零食及食品。.
- 適口性測試
- 寵物市場相關文件
- 粉末、湯劑或咀嚼型
來源、製程與品質
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.
高湯的加工與乾燥
經核准等級之原料來源準備、烹煮或萃取，以及任何水解、過濾、濃縮、乾燥、過篩及粉末處理工序。.
內部 QA 實驗室
將放行決定與蛋白質、分子量、鈉、水分、灰分、金屬及微生物檢測結果掛鉤。.
《Chicken Source》評論
Confirm species, source tissues, country of origin, veterinary documentation and supplier traceability.
湯底與成分分析
確認烹調、萃取或水解製程、胺基酸組成、膠原蛋白數據及應用表現。.
批次 COA 釋出
依據已核准的成分、物理特性、金屬含量及微生物規格進行放行。.
Related protein and cartilage ingredients
根據原料特性與配方目標，將買家進行分類
Keep chicken bone broth searches on this page and direct Type II collagen, beef protein and bovine collagen needs to their dedicated technical pages.
雞骨湯粉
A high-protein chicken-derived powder for savory nutrition, functional foods and supplement development.
現行產品II 型膠原蛋白基質
一種含有蛋白質、硫酸軟骨素及玻尿酸的雞軟骨基質。.
檢視第二型膠原蛋白隔離牛肉蛋白
一款高蛋白牛源粉末，適用於無乳製品營養補充及混合蛋白質研發。.
View Beef Protein牛膠原蛋白 I 型和 III 型
Hydrolyzed collagen peptides for beauty, daily collagen and general 營養補充劑配方.
查看牛膠原蛋白文件編製與採購
下單前請先完成採購、研發、品質及法規審查
請確認該文件在目標市場的現有可用性、產品識別資訊及最終格式。.
B2B 常見問題
來自骨湯購買者、配方師及品質團隊的問題
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.
不。這是採用凱氏法測得的乾基蛋白質含量。不應將其描述為某種特定化合物的純度。.
COA 報告中顯示的分子量結果為 3,000 至 5,000，但並未載明烹煮、萃取或水解的製程。請在選擇最終描述之前，先索取製造流程圖。.
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.
溶解度、濁度、沉澱性、起泡性、黏度及感官特性等項目未載明於分析報告（COA）中。請在預定的配方與製程中對該原料進行測試。.
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.
展開技術採購討論
索取最新的合格證明書、樣品或批量報價
Share your finished format, target market, estimated quantity and document requirements so the team can confirm the appropriate chicken-broth specification and supply pathway.
- 當前批次分析證明書（COA）與規格書審查
- Chicken source, process and composition document discussion
- 配方樣本協調
- 包裝、最低訂購量、交貨期及運費確認