China Beef Extract Powder Factory | Suppliers of Biological Fermentation Nutrients for Food and Lab Use

Beef extract powder is a tan to dark brown substance that harnesses the power of biological hydrolysis to transform beef macromolecules into soluble nutrients. Packed with essential creatine, peptides, amino acids, nucleotides, vitamins, and minerals, it boasts high levels of methionine and growth factors vital for bacterial metabolism and proliferation. The production process begins with fresh beef, which is defatted and subjected to enzymatic digestion to extract its active components. Following this, impurities are eliminated through filtration, and the resulting liquid is concentrated and spray-dried into a fine powder, ensuring the preservation of its nutritional value, As a leading product among China suppliers, beef extract powder finds extensive applications in microbial culture media in laboratories and biopharmaceutical fermentation processes. Additionally, it enhances flavor and boosts nutritional content in food processing, establishing itself as an essential raw material in both the biological research and food industries. Our factory is committed to providing high-quality beef extract powder, making it the ideal choice for manufacturers seeking reliable and nutritious ingredients

Product Description

Quality Standards

Sensory Index
Items Requirements
Morphology Powder, no caking
Color Light yellow powder
Odor Endemic taste and odor of product, no other peculiar smell
Impurity No normal visible extraneous impurity
Physicochemical
Item Reagent grade
Total nitrogen (on DM) % ≥14.0
Amino nitrogen (on DM) % ≥2.5%
Ash (on DM) % ≤13%
Moisture % ≤6.0%
PH (2% solution) 4.5–7.0
Solubility (2% solution) Pellucid
Note: The physicochemical index is general specification but we can customize product according to the requirements of customer.

Application

🔬
Beef extract effectively compensates for the nutritional deficiencies of peptone and other common nitrogen sources in culture media. Rich in abundant peptides, amino acids and natural growth factors, it provides comprehensive nutrients for microbial growth and metabolism. Widely applied in biological laboratories and large-scale microbial fermentation industries, it serves as a high-grade essential raw material to optimize cultivation efficiency and strain activity.

Usage

⚗️
Fully dissolved and sterilized before use.

Packaging

📦
Compound Paper Bag with 25kg/bag or Cardboard Bucket. Reagent-grade products are packaged with 250g plastic bottle (or be packed according to the measurement requirements of customer and OEM Package as well).

Frequently Asked Questions

What is beef extract used for in microbiology?
Beef extract is widely used as a nitrogen source in culture media for biological laboratories and large-scale microbial fermentation. It provides peptides, amino acids, and natural growth factors that support microbial growth and metabolism.
What are the key physicochemical specifications of your beef extract?
Our beef extract (reagent grade) features a total nitrogen content ≥14.0% (on DM), amino nitrogen ≥2.5% (on DM), ash ≤13% (on DM), moisture ≤6.0%, pH of 4.5–7.0 (2% solution), and a pellucid solubility in 2% solution.
Can the product specifications be customized?
Yes. While the physicochemical index listed represents our general specification, we can customize the product formulation and packaging according to the specific requirements of each customer, including OEM packaging options.
How should beef extract be prepared before use?
Beef extract should be fully dissolved in water and then sterilized before use in culture media preparation to ensure product safety and performance consistency.
What packaging options are available?
We offer compound paper bags at 25kg/bag and cardboard buckets for bulk use. Reagent-grade products are available in 250g plastic bottles. Custom packaging sizes and OEM packaging are also available upon request.
What is the appearance and odor of the beef extract product?
The product appears as a light yellow powder with no caking. It carries the endemic taste and odor characteristic of the product, with no other peculiar smell, and contains no visible extraneous impurities.

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