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Nutra Food Ingredients Beef Protein - Bone
Our Bovine Bone Broth/Beef Protein prepared by cooking fresh bone material. It have high protein and packed with vitamins and minerals such as: Selenium, Magnesium, and Calcium.
Properties
- Physical Form
- Powder
- Solid
- Pharma and Nutraceuticals Functions
- Protein Source
Product families
Applications
Food & Nutrition — Food
- Meat Poultry & Seafood
Food & Nutrition — Nutrition & Well Being
- Nutraceuticals & Supplements
Product Families
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
- Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
- Proteins & Amino Acids
Other characteristics
- End Uses
Dietary Supplements, Processed Meat Products, Protein Drinks
- Features
Balanced Amino Acids Profile, Neutral Taste, Tasteless
- Ingredient Name
- Beef Protein
- Labeling Claims
- BSE-free, Halal, Kosher, Natural, Non-GMO
- BSE-free
- Halal
- Kosher
- Natural
- Non-GMO
- Protein Content
- 95.0 - 95.0 %
- Odor
- Neutral/No off odor
- Taste
- Neutral/No off tastes
- Markets
- Food & Nutrition
- PACKAGING
Package Description: 3fold paper bags with P. E inner bag, 20 kg
- Appearance
- Tan/brown powder
- Shelf LIfe
- 24 Months
- Ingredient
- Beef Protein
- Protein Type
- Protein Isolate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Shelf Life Storage
Storage Conditions: Closed/sealed bags; cool, dry place Shelf Life: At least 24 months
- Food Ingredients Features
- Balanced Amino Acids Profile
- Neutral Taste
- Tasteless
- Food Ingredients Functions
- Protein Source
- Certifications and Compliance
- FCC Compliant
- Generally Recognized As Safe (GRAS)
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 22000
- Kosher
- United States Pharmacopeia (USP)
- Food and Nutrition Applications
- Dietary Supplements
- Processed Meat Products
- Protein Drinks
Technical data
Table 1 of 3
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic (As) | max. 0.5 | ppm | AAS |
| Cadmium (Cd) | max. 0.2 | ppm | AAS |
| Chromium (Cr) | max. 0.5 | ppm | AAS |
| H2O2 | max. 10 | ppm | AAS |
| Lead (Pb) | max. 1.0 | ppm | AAS |
| Mercury (Hg) | max. 0.15 | ppm | AAS |
| SO2 | max. 10 | ppm | AAS |
Table 2 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 2 | % | 550°C/17h |
| Fat | max. 3 | % | GME |
| Moisture Content | max. 6 | % | 105°C/17h |
| Protein (Nx5.55) | min. 84 | % | Kjeldahl |
| pH Value (5% at 60°C) | 6 - 7 | — | — |
| Protein (Nx6.25) | min. 95 | % | Kjeldahl |
Table 3 of 3
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Coliform (47°C) | Negative | /g | USP |
| E. coli | Negative | /1g | USP |
| Salmonella | Negative | /25 g | ISO6579 |
| Standard Plate Count | max. 1000 | cfu/g | USP |
| Yeast & Mold Count | max. 100 | cfu/g | USP |
