Bone Soup
Bone soup, traded as bone broth concentrate or bone soup base, is a savoury ingredient made by long extraction of clean animal bone, most often pork, beef or chicken, in water under heat and pressure. The product supplies the body, opacity and mouthfeel of a slow-simmered stock in a form that can be dosed by weight in a factory.
Three fractions determine how it performs. Collagen from the bone matrix converts to gelatine during extraction and supplies the viscosity and the lip-coating texture that distinguishes a real bone stock from a flavoured salt solution. Free amino acids and small peptides from the residual meat and marrow contribute umami and savoury depth. Emulsified bone marrow fat carries fat-soluble aroma and produces the milky white appearance of the tonkotsu and paitang styles when it is homogenised into the liquid rather than skimmed off.
Three forms reach the trade: a frozen or chilled liquid, a concentrated paste at high solids, and a spray-dried powder. Paste and powder redisperse in hot water, though the powder loses some of the emulsified fat character that defines the milky styles.
We source bulk Bone Soup from top China manufacturers for our partners, working with several of them. The manufacturers are in Shandong, Fujian and Henan. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Opaque off-white to light brown paste, or free-flowing powder |
| Odour and Flavour | Characteristic of long-simmered bone stock, free from rancid notes |
| Total Solids, paste grade | 50.0 to 60.0 percent |
| Moisture, powder grade | Not more than 5.0 percent |
| Protein (N x 6.25), dry basis | Not less than 50.0 percent |
| Fat | 5.0 to 20.0 percent depending on style |
| Sodium Chloride | Not more than 3.0 percent for unseasoned grades |
| pH, 10 percent solution | 6.0 to 7.0 |
| Ash | Not more than 12.0 percent on dry basis |
| Lead | Not more than 1 mg/kg |
| Total Plate Count | Not more than 10,000 cfu/g |
| Yeast and Mould | Not more than 100 cfu/g |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
The first distinction is species, since pork, beef and chicken bone stocks are formulated and priced separately and are rarely interchangeable in a finished recipe. The second is concentration, expressed as soluble solids on a Brix or dry matter basis, with liquid stocks at low solids, pastes in the region of fifty to sixty percent solids, and spray-dried powders above ninety-five percent.
The third is style. Clear grades are decanted and filtered to leave a translucent broth for consomme and clear noodle soups, while emulsified white grades are homogenised so that the marrow fat is dispersed and the liquid looks opaque. A fourth axis is composition, since some grades are pure extracts with nothing added, while seasoned bases carry salt, hydrolysed protein, yeast extract and reaction flavour to lift the profile. Clean label versions are made by extraction and concentration alone, without added flavouring, and are declared simply as bone stock.
Applications
- Ramen, pho and hand-pulled noodle soup bases in foodservice and in retail meal kits
- Hotpot soup bases, particularly the milky pork bone and chicken styles
- Retail cartoned and canned soups, where the concentrate replaces on-site stock making
- Sauces, gravies and reduction bases, where the gelatine supplies gloss and cling
- Bouillon cubes and stock powders, blended with salt and vegetable solids
- Retorted and frozen ready meals, where the concentrate survives thermal processing
- Congee, risotto and braising liquids in central kitchens
- Marinades and injection brines, adding yield and savoury depth to cooked meat
- Sports and wellness beverages positioned on collagen and protein content
- Pet food, as a palatant and as a gravy phase in wet products
China Manufacturers of Bone Soup
Top Bone Soup manufacturers in China.
Fujian Rising Food Co., Ltd.3 ingredients in the directory- Pingdingshan Fengjia Soup Industry Food Co., Ltd.3 ingredients in the directory
Qingdao Derunlong Food Co., Ltd. ，1 ingredient in the directory
Qingdao Ruikelai Catering Ingredients Co., Ltd.6 ingredients in the directory
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
Bone stock is a food ingredient rather than a food additive, so no E number or additive authorisation applies. In the United States products containing meat or poultry derived material fall under the jurisdiction of the USDA Food Safety and Inspection Service rather than the FDA, and they must be produced in an inspected establishment under a HACCP plan, with labelling approved accordingly. Any flavouring, salt or hydrolysed protein blended into a seasoned base is covered by the ordinary food ingredient rules, hydrolysed protein being declared by source.
In the European Union bone stock is an animal origin product under the food hygiene package, so producing establishments require approval and consignments require a health certificate on import. Raw material must come from animals fit for human consumption, and specified risk material controls apply to bovine bone. Codex maintains general principles of food hygiene and a code of hygienic practice for meat that govern the raw material and the process, and contaminant limits for lead and other heavy metals in foods apply to the finished concentrate.
Manufacturing Process
Bone arrives from the slaughterhouse and is washed, inspected and crushed to expose the marrow cavity and increase surface area. It is charged with water into jacketed extraction kettles or into pressure vessels, and held at temperatures of roughly 95 to 121 degrees Celsius for two to eight hours depending on species and on the style being made. Pressure extraction shortens the cycle and drives more collagen conversion, which is why the milky styles are usually made under pressure with vigorous circulation.
The extract is separated from spent bone over a coarse screen, then clarified. Clear grades are passed through a decanter centrifuge and a disc separator to remove fine solids and fat, while emulsified grades keep the fat and are homogenised to a fine droplet size. Some plants add a protease step to hydrolyse residual collagen and raise the free amino nitrogen. The clarified liquid is concentrated under vacuum in a falling film or plate evaporator, which removes water at low temperature so that the aroma is not cooked further. Concentrate is either filled hot and chilled, or diluted, blended with a carrier and spray dried. Finished product is pasteurised or sterilised before packing.
