natgillin/translations-raw huggingface dataset:
Transfedtsyrer: ≤ 1 %
Palmitoleic acid (C16:1): < 1,0 %
EPA (eicosapentaensyre): ≥ 9 %
Stearic acid (C18:0): 45-58 %
DHA (docosahexaensyre): ≥ 5 %
Oleic acid (C18:1): 40-51 %
Olie med højt indhold af phospholipider fremstilles af antarktisk lyskrebs (Euphausia superba) ved gentagne behandlinger med et godkendt opløsningsmiddel (i henhold til direktiv 2009/32/EF) for at øge indholdet af phospholipider i olien.
Linoleic acid (C18:2): < 1,0 %
Opløsningsmidler fjernes fra det færdige produkt ved fordampning.
γ-Linolenic acid (C18:3): < 1,0 %
Peroxidtal (PV): ≤ 3 meq O2/kg olie
Arachidic acid (C20:0): < 1,0 %
Oxidativ stabilitet: Alle fødevarer, der indeholder olie fra antarktisk lyskrebs (Euphausia superba) med højt indhold af phospholipider, bør være oxidativt stabile, hvilket skal påvises med en relevant og anerkendt national/international analysemetode (f.eks. AOAC)
Free fatty acids: max 0,1 %
Phospholipider: ≥ 60 %
Characteristics:
Den klare, gule olie med højt indhold af arachidonsyre udvindes ved fermentering af den ikke-genetisk modificerede stamme IS-4, I49-N18 og FJRK-MA01 af svampen Mortierella alpina ved hjælp af en egnet væske.
Trans fatty acids: max 0,5 %
Olien ekstraheres dernæst fra biomassen og renses.
Peroxide value: max 0,8 meq/kg
Arachidonsyre: ≥ 40 vægtprocent af det samlede fedtsyreindhold
Iodine value: < 46 g/100 g
Frie fedtsyrer: ≤ 0,45 % af det samlede fedtsyreindhold
Unsaponifiable matter: max 1,0 %
Transfedtsyrer: ≤ 0,5 % af det samlede fedtsyreindhold
Saponification value: 185-198 mg KOH/g
Uforsæbelige bestanddele: ≤ 1,5 %
Powdered gel extract derived from the leaves of Aloe macroclada Baker which is substantially equivalent to the same gel derived from Aloe vera L. Burm. leaves.
Syretal: ≤ 1,0 KOH/g
Fat: 2,7 %
Vandindhold: ≤ 0,5 %
Moisture: 4,7 %
Arganolie er den olie, der opnås ved koldpresning af de mandellignende kerner af frugterne af Argania spinosa (L.)
Polysaccharides: 9,5 %
Skeels.
Protein: 1,63 %
Kernerne kan ristes før presning, men uden direkte kontakt med en flamme.
Glucose: 8,9 %
Sammensætning:
To produce lipid extract from Antarctic Krill (Euphausia superba) deep-frozen crushed krill or dried krill meal is subjected to lipid extraction with an approved extraction solvent (under Directive 2009/32/EC).
Palmitinsyre (C16:0): 12-15 %
Proteins and krill material are removed from the lipid extract by filtration.
Stearinsyre (C18:0): 5-7 %
The extraction solvents and residual water are removed by evaporation.
Oliesyre (C18:1): 43-50 %
Saponification value: ≤ 230 mg KOH/g
Linolsyre (C18:2): 29-36 %
Peroxide value (PV): ≤ 3 meq O 2/kg oil
Uforsæbelige bestanddele: 0,3-2 %
Moisture and volatiles: ≤ 3 % or 0,6 expressed as water activity at 25 °C
Steroler i alt: 100-500 mg/100 g
Phospholipids: 35-50 %
Tocopheroler i alt: 16-90 mg/100 g
Trans-fatty acids: ≤ 1 %
Oliesyre: 0,2-1,5 %
EPA (eicosapentaenoic acid): ≥ 9 %
Peroxidtal: < 10 meq O2/kg
DHA (docosahexaenoic acid): ≥ 5 %
Astaxanthin er et carotenoid fremstillet af Haematococcus pluvialis-alger.
Oil rich in phospholipids is produced from Antarctic krill (Euphausia superba) by repeated solvent washings with an approved solvent (under Directive 2009/32/EC) to increase phospholipid content of the oil.
Der er forskellige fremstillingsmetoder med hensyn til dyrkningen af alger; der kan anvendes lukkede systemer, der er eksponeret for sollys eller strengt kontrolleret illumineret lys, eller alternativt åbne bassiner.
Solvents are removed from the final product by evaporation.
Algecellerne høstes og tørres; oleoresinet ekstraheres ved hjælp af enten superkritisk CO2 eller et opløsningsmiddel (ethylacetat).
Peroxide value (PV): ≤ 3 meq O2/kg oil
Astaxanthinen fortyndes og standardiseres til 2,5 %, 5,0 %, 7,0 %, 10 %, 15 % eller 20 % ved hjælp af olivenolie, saflorolie, solsikkeolie eller MCT (Medium Chain Triglycerides).
Oxidative stability: All food products containing Antarctic Krill oil rich in phospholipids from Euphausia superba should demonstrate oxidative stability by appropriate and recognised national/international test methodology (e.g. AOAC).
Oleoresinets sammensætning:
Phospholipids: ≥ 60 %
Fedt: 42,2-99 %
The clear yellow arachidonic acid-rich oil is obtained by fermentation of the non-genetically modified strains IS-4, I49-N18 and FJRK-MA01 of the fungus Mortierella alpina using a suitable liquid.
Kulhydrat: 0-52,8 %
The oil is then extracted from the biomass and purified.
Aske: 0,0-4,2 %
Arachidonic acid: ≥ 40 % by weight of the total fatty acid content
Specifikation for carotenoider (vægtprocent)
Free fatty acids: ≤ 0,45 % of the total fatty acid content
Astaxanthiner i alt: 2,9-11,1 %
Trans fatty acids: ≤ 0,5 % of the total fatty acid content
Monoestere af astaxanthin: 79,8-91,5 %
Unsaponifiable matter: ≤ 1,5 %
Diestere af astaxanthin: 0,16-19,0 %
Peroxide value: ≤ 5 meq/kg
β-caroten: 0,01-0,3 %
Anisidin value: ≤ 20
Aerobe bakterier i alt: < 3000 CFU/g
Acid value: ≤ 1,0 KOH/g
Gær- og skimmelsvampe: < 100 CFU/g
Moisture: ≤ 0,5 %
Colibakterier: < 10 CFU/g
Argan oil is the oil obtained by cold pressing of the almond like kernels of the fruits of Argania spinosa (L.)
E. coli: Negativ
Skeels.
Salmonella: Negativ
Kernels may be roasted prior to pressing, but with no direct contact with a flame.
Staphylococcus: Negativ
Composition:
Basilikum (Ocimum basilicum L.) tilhører læbeblomstfamilien (Lamiaceae) i læbeblomstordenen (Lamiales).
Palmitic acid (C16:0): 12-15 %
Efter høst rengøres frøene mekanisk.
Stearic acid (C18:0): 5-7 %
Blomster, blade og andre dele af planten fjernes.
Oleic acid (C18:1): 43-50 %
Filtrering (optisk eller mekanisk) skal sikre, at basilikumfrøene opnår det højest mulige renhedsniveau.
Linoleic acid (C18:2): 29-36 %
Fremtillingsprocessen for frugtsafter og blandinger af frugt- og grøntsagssafter, der indeholder basilikumfrø (Ocimum basilicum L.), omfatter præhydratisering og pasteurisering.
Unsaponifiable matter: 0,3-2 %
Der er indført mikrobiologiske kontroller og overvågningssystemer.
Total sterols: 100-500 mg/100 g
Tørstof: 94,1 %
Total tocopherols: 16-90 mg/100 g
Fedt: 24,4 %
Oleic acidity: 0,2-1,5 %
Kulhydrat: 1,7 %
Peroxide value: < 10 meq O2/kg
Aske: 6,78 %
Production methods for the growth of the algae are variable; using closed systems exposed to sunlight or strictly controlled illuminated light alternatively open ponds may be used.
Merr.) fermenteret med Aspergillus oryzae.
The Astaxanthin is diluted and standardized to 2,5 %, 5,0 %, 7,0 %, 10 %, 15 % or 20 % using olive oil, safflower oil, Sunflower oil or MCT (Medium Chain Triglycerides).
Ekstraktet indeholder en α-glucosidase-hæmmer.
Composition of the Oleoresin:
Fedt: ≤ 1,0 %
Fat: 42,2- 99 %
Kulhydrat: ≥ 20 %
Fibre: < 1,0 %
α-glucosidase-hæmmer-aktivitet: IC50: min. 0,025 mg/ml
Ash: 0,0-4,2 %
Sojaisoflavon: ≤ 0,3 g/100 g
Specification of Carotenoids w/w%
Fremstillingsproces: Bovint lactoferrin isoleres fra skummetmælk eller ostevalle ved ionbytning og efterfølgende ultrafiltrering.
is-astaxanthin: 0,2-7,0 %
Til slut frysetørres eller sprøjtetørres det, og de store partikler sies fra.
Astaxanthin monoesters: 79,8-91,5 %
Det er et næsten lugtløst, lysrosa pulver.
Astaxanthin diesters: 0,16-19,0 %
Fysisk-kemiske egenskaber ved bovint lactoferrin:
Β-Carotene: 0,01-0,3 %
Vandindhold: < 4,5 %
Lutein: 0-1,8 %
Aske: < 1,5 %
Canthaxanthin: 0-1,30 %
Arsen: < 2,0 mg/kg
Total aerobic bacteria: < 3000 CFU/g
Jern: < 350 mg/kg
Yeast and Moulds: < 100 CFU/g
Protein: > 93 %,
Coliforms: < 10 CFU/g
heraf bovint lactoferrin: > 95 %,
E. coli: Negative
heraf andre proteiner: < 5,0 %
Salmonella: Negative
pH (2 % opløsning, 20 °C): 5,2-7,2
Staphylococcus: Negative
Opløselighed (2 %-opløsning, 20 °C): fuldstændig
Basil (Ocimum basilicum L.) belongs to the family ‘Lamiaceae’ within the order ‘Lamiales’.
I.M. Johnst.
Flowers, leaves and other parts of the plant are removed.
Alpha-linolensyre: ≥ 35 % w/w af det samlede fedtsyreindhold
Highest level of purity of Basil seeds has to be ensured by filtering (optical, mechanical).
Stearidonsyre: ≥ 15 % w/w af det samlede fedtsyreindhold
Production process of fruit juice and fruit/vegetable blend beverages containing Basil seeds (Ocimum basilicum L.) includes seed pre-hydration and pasteurisation steps.
Linolsyre: ≥ 8,0 % w/w af det samlede fedtsyreindhold
Microbiological controls and monitoring systems are in place.
Transfedtsyrer: ≤ 2,0 % w/w af det samlede fedtsyreindhold
Dry Matter: 94,1 %
Syretal: ≤ 0,6 mg KOH/g
Protein: 20,7 %
Peroxidtal: ≤ 5,0 meq O2/kg
Fat: 24,4 %
Protein (kvælstof i alt): ≤ 10 μg/ml
Dietary Fibre 40,5 % (Method: AOAC 958.29)
Pyrrolizidinalkaloider: Ikke påviselig ved en påvisningsgrænse på 4,0 μg/kg
Ash: 6,78 %
Den nye fødevare er en rubinfarvet, lidt tyktflydende olie med en svag lugt af skaldyr, der er udvundet af krebsdyret (marin dyreplankton) Calanus finmarchicus.
Fermented black bean extract (Touchi extract) is a fine light-brown protein-rich powder obtained by water extraction of small soybeans (Glycine max (L.)
Ingrediensen består primært af voksestere (> 85 %) med mindre mængder af triglycerider og andre neutrale lipider.
Merr.) fermented with Aspergillus oryzae.
Vand: < 1,0 %
The extract contains an α-glucosidase inhibitor.
Voksestere: > 85 %,
Fat: ≤ 1,0 %
Fedtsyrer i alt > 46 %,
Protein: ≥ 55 %
Eicosapentaensyre (EPA) > 3,0 %,
Water: ≤ 7,0 %
Docosahexaensyre (DHA) > 4,0 %,
Ash: ≤ 10 %
Fedtalkoholer i alt: > 28 %,
Carbohydrate: ≥ 20 %
C20:1 n-9 fedtalkohol > 9,0 %,
a-glucosidase inhibitory activity: IC50 min 0,025 mg/ml
C22:1 n-11 fedtalkohol > 12 %,
Soy isoflavone: ≤ 0,3 g/100 g
Transfedtsyrer: < 1,0 %
Bovine lactoferrin is a protein that occurs naturally in cows' milk.
Astaxanthinestere: < 0,1 %
It is an iron-binding glycoprotein of approximately 77 kDa and consists of a single polypeptide chain of 689 amino acids.
Den nye fødevareingrediens er en syntetisk polymer (patentnummer WO2006016179).
Production process: Bovine lactoferrin is isolated from skimmed milk or cheese whey via ion exchange and subsequent ultra-filtration steps.
Den består af forgrenede polymerer af monomethoxypolyethylenglycol (MPEG) inkorporeret i polyisopren-graft-maleinsyreanhydrid (PIP-g-MA) og ureageret MPEG (under 35 vægtprocent).
Finally it is dried by freeze drying or spraying and the large particles are sieved out.
Hvidt til offwhite pulver.
It is a virtually odourless, light pinkish powder.
CAS-nr.: 1246080-53-4
Physical-Chemical properties of Bovine lactoferrin:
Vandindhold: < 5,0 %
Moisture: < 4,5 %
Aluminium < 3,0 mg/kg
Ash: < 1,5 %
Nikkel: < 0,5 mg/kg
Arsenic: < 2,0 mg/kg
Anhydridrest: < 15 μmol/g
Iron: < 350 mg/kg
Polydispersitetsindeks: < 1,4
Protein: > 93 %
Isopren: < 0,05 mg/kg
of which bovine lactoferrin: > 95 %
Ethylenoxid: < 0,2 mg/kg
of which other proteins: < 5,0 %
Fri maleinsyreanhydrid: < 0,1 %
pH (2 % solution, 20 °C): 5,2-7,2
Oligomerer i alt (under 1000 Dalton): ≤ 50 mg/kg
Solubility (2 % solution, 20 °C): complete
Ethylenglycol: < 200 mg/kg
Refined Buglossoides oil is extracted from the seeds of Buglossoides arvensis (L.)
Diethylenglycol: < 30 mg/kg
I.M.Johnst
Monoethylenglycolmethylether: < 3,0 mg/kg
Alpha-linolenic acid: ≥ 35 % w/w of total fatty acids
Diethylenglycolmethylether: < 4,0 mg/kg
Stearidonic acid: ≥ 15 % w/w of total fatty acids
Triethylenglycolmethylether: < 7,0 mg/kg
Linoleic acid: ≥ 8,0 % w/w of total fatty acids
1,4-Dioxan: < 2,0 mg/kg
Trans fatty acids: ≤ 2,0 % w/w of total fatty acids
Formaldehyd: < 10 mg/kg
Acid value: ≤ 0,6 mg KOH/g
Methylvinylether-maleinsyreanhydridcopolymer er en vandfri copolymer af methylvinylether og maleinsyreanhydrid.
Peroxide value: ≤ 5,0 meq O2/kg
Fritflydende, hvidt til råhvidt pulver
Unsaponifiable content: ≤ 2,0 %
CAS-nr.: 9011-16-9
Protein content (total nitrogen): ≤ 10 μg/ml
Renhed:
Pyrrolizidine alkaloids: Not detectable with a detection limit of 4,0 μg/kg
Indhold: Mindst 99,5 % i tørstof
The novel food is ruby coloured, slightly viscous oil with a slight shellfish odour extracted from the crustacean (marine zooplankton) Calanus finmarchicus.
Specifik viskositet (1 % MEK): 2-10
The ingredient consists primarily of wax esters (> 85 %) with minor amounts of triglycerides and other neutral lipids.
Methylvinylether-rest: ≤ 150 ppm
Water: < 1,0 %
Maleinsyreanhydrid-rest: ≤ 250 ppm
Wax esters: > 85 %
Dilauroylperoxid: ≤ 15 ppm
Eicosapentaenoic acid (EPA): > 3,0 %
Samlet indhold af tungmetaller: ≤ 10 ppm
Docosahexaenoic acid (DHA): > 4,0 %
Samlet aerobt kimtal: ≤ 500 CFU/g
Total fatty alcohols: > 28 %
Gær- og skimmelsvampe: ≤ 500 CFU/g
C20:1 n-9 fatty alcohol: > 9,0 %
Escherichia coli: Negativ test
C22:1 n-11 fatty alcohol: > 12 %
Salmonella: Negativ test
Trans fatty acids: < 1,0 %
Pseudomonas aeruginosa: Negativ test
Peroxide value: < 3,0 meq.
Chiaolie fremstilles ved koldpresning af chiafrø (Salvia hispanica L.) (renhed: 99,9 %).
The novel food ingredient is a synthetic polymer (Patent number WO2006016179).
Der anvendes ingen opløsningsmidler, og når olien er presset, opbevares den i dekanteringstanke, og der anvendes en filtreringsproces til at fjerne urenheder.
It consists of branched polymers of monomethoxypolyethylene glycol (MPEG) grafted onto polyisoprene-graft-maleic anhydride (PIP-g-MA), and unreacted MPEG (less than 35 % by weight).
Den kan også fremstilles ved ekstraktion med superkritisk CO2.
White to off-white colour.
Fremstillingsproces:
CAS No.: 1246080-53-4
Fremstilles ved koldpresning.
Moisture: < 5,0 %
Syreindhold udtrykt som oliesyre: ≤ 2,0 %
Aluminium: < 3,0 mg/kg
Peroxidtal: ≤ 10 meq/kg
Lithium: < 0,5 mg/kg
Uopløselige urenheder: ≤ 0,05 %
Nickel: < 0,5 mg/kg
Alfalinolensyre: ≥ 60 %
Residual anhydride: < 15 μmol/g
Linolsyre: 15-20 %
Polydispersity index: < 1,4
Chia (Salvia hispanica) er en etårig, urteagtig sommerplante, som tilhører læbeblomstfamilien (Labiatae).
Isoprene: < 0,05 mg/kg
Tørstof: 90-97 %
Ethylene oxide: < 0,2 mg/kg
Fedt: 18-39 %
Free maleic anhydride: < 0,1 %
Kulhydrat (*): 18-43 %
Total oligomeres (less than 1000 Dalton): ≤ 50 mg/kg
Træstof (**): 18-43 %
Ethylene glycol: < 200 mg/kg
Aske: 3-7 %
Diethylene glycol: < 30 mg/kg
Kulhydrater er inklusive fibertallet (EU: Kulhydrater er tilgængelige kulhydrater = sukker + stivelse)
Monoethylene glycol methyl ether: < 3,0 mg/kg
Træstof er den fiberdel, der primært består af ufordøjelig cellulose, pentosaner og lignin.
Diethylene glycol methyl ether: < 4,0 mg/kg
Fremtillingsprocessen for drikkevarer af frugtsafter og blandinger af frugtsafter, der indeholder chiafrø, omfatter præhydratisering og pasteurisering.
Triethylene glycol methyl ether: < 7,0 mg/kg
Chitin-glucan fremstilles af myceliet af Aspergillus niger; det er et svagt gult, lugtløst, fritflydende pulver.
1,4-Dioxane: < 2,0 mg/kg
Det har et tørstofindhold på 90 % eller derover.
Formaldehyde: < 10 mg/kg
Chitin-glucan er hovedsageligt sammensat af to polysaccharider:
Methyl vinyl ether-maleic anhydride copolymer is an anhydrous copolymer of methyl vinyl ether and maleic anhydride.
beta(1,3)-glucan, der består af gentagne enheder af D-glucose (CAS nr.: 9041-22-9).
CAS No: 9011-16-9
Tørringstab: ≤ 10 %
Purity:
Forholdet mellem chitin og glucan: 30:70-60:40
Assay value: At least 99,5 % in dry matter
Aske: ≤ 3,0 %
Specific viscosity (1 % MEK): 2-10
Fedt: ≤ 1,0 %
Residual methyl vinyl ether: ≤ 150 ppm
Protein: ≤ 6,0 %
Residual maleic anhydride: ≤ 250 ppm
Chitin-glucankompleks fremstilles af cellevæggene i frugtlegemerne fra svampen Fomes fomentarius.
Acetaldehyde: ≤ 500 ppm
Det består primært af to polysaccharider:
Methanol: ≤ 500 ppm
chitin, der består af gentagne enheder af N-acetyl-D-glucosamin (CAS nr.: 1398-61-4), og
Dilauroyl peroxide: ≤ 15 ppm
beta(1,3)(1,6)-D-glucan, der består af gentagne enheder af D-glucose (CAS nr.: 9041-22-9).
Total heavy metals: ≤ 10 ppm
Fremstillingsprocessen består af forskellige etaper, herunder: rensning, reduktion af størrelse og formaling, blødgøring i vand og opvarmning i en alkalisk opløsning, vask og tørring.
Total aerobic plate count: ≤ 500 CFU/g
Der anvendes ikke hydrolyse i fremstillingsprocessen.
Mould/yeast: ≤ 500 CFU/g
Udseende: Lugtløst, smagsløst, brunt pulver
Escherichia coli: Negative to test
Vandindhold: ≤ 15 %
Salmonella: Negative to test
Forholdet mellem chitin og glucan: 70:20
Staphylococcus aureus: Negative to test
Kulhydrater i alt, eksklusive glucaner: ≤ 0,1 %
Pseudomonas aeruginosa: Negative to test
Protein: ≤ 2,0 %
Chia oil is produced from Chia (Salvia hispanica L.) seeds (99,9 % pure) by cold-pressing.
Melaniner: ≤ 8,3 %
No solvents are used and, once pressed, the oil is held in decantation tanks and a filtration process employed to remove impurities.
Tilsætningsstoffer: Ingen
It can also be produced by extraction with supercritical CO2.
Tungmetaller:
Production process:
Kviksølv (ppm): ≤ 0,03
Acidity expressed as oleic acid: ≤ 2,0 %
Arsen (ppm): ≤ 0,20
Peroxide value: ≤ 10 meq/kg
Mesofile bakterier i alt: ≤ 103 /g
Insoluble impurities: ≤ 0,05 %
Gær- og skimmelsvampe: ≤ 103 /g
Alpha linolenic acid: ≥ 60 %
Colibakterier ved 30 °C: ≤ 103 /g
Linoleic acid: 15-20 %
Salmonella og andre patogene bakterier: Ingen i 25 g
Chia (Salvia hispanica L.) is a summer annual herbaceous plant belonging to the Labiatae family.
Chitosanekstraktet (der primært indeholder poly(D-glucosamin)) fremstilles af stammer af Agaricus bisporus eller fra myceliet af Aspergillus niger.
Dry matter: 90-97 %
Den patenterede fremstillingsmetode består af flere etaper, herunder: ekstraktion og deacetylering (hydrolyse) i alkalisk medium, opløsning i syreholdigt medium, udfældning i alkalisk medium, vask og tørring.
Protein: 15-26 %
Synonym: Poly(D-glucosamin)
Fat: 18-39 %
CAS-nummer: 9012-76-4
Carbohydrate (*): 18-43 %
Formel for chitosan: (C6H11NO4)n
Crude Fibre (**): 18-43 %
Udseende: fint, fritflydende pulver
Ash: 3-7 %
Farve: Offwhite til svagt brunlig farve
Carbohydrates include the fibre value (EU: carbohydrates are available = sugar + starch)
Indhold af chitosan (vægtprocent af tørvægt): 85
Production process of fruit juices and fruit juice blends beverages, containing Chia seeds, includes seed pre-hydration and pasteurisation steps.
Indhold af glucan (vægtprocent af tørvægt): ≤ 15
Chitin-glucan is obtained from the mycelium of Aspergillus niger; it is a slightly yellow, odourless, free-flowing powder.
Tørringstab (vægtprocent af tørvægt): ≤ 10
It has a dry matter content of 90 % or more.
Viskositet: (1 % i eddikesyre 1 %): 1-15
Chitin-glucan is composed largely of two polysaccharides:
Acetyleringsgrad: (i % mol/vådvægt): 0-30
chitin, composed of repeating units of N-acetyl-D-glucosamine (CAS No: 1398-61-4),
Viskositet: (1 % i eddikesyre 1 %) (mPa.s): 1-14 for chitosan fra Aspergillus niger, 12-25 for chitin fra Agaricus bisporus
beta (1, 3)-glucan, composed of repeating units of D-glucose (CAS No: 9041-22-9).
Aske (vægtprocent af tørvægt): ≤ 3,0
Loss on drying: ≤ 10 %
Protein (vægtprocent af tørvægt): ≤ 2,0
Chitin-glucan: ≥ 90 %
Partikelstørrelse: > 100 nm
Ratio of chitin to glucan: 30:70 to 60:40
Tapped densitet (g/cm3): 0,7-1,0
Ash: ≤ 3,0 %
Evne til at binde fedt (800 × 9 (vægt/vådvægt)): ja
Lipids: ≤ 1,0 %
Kviksølv (ppm): ≤ 0,1
Proteins: ≤ 6,0 %
Bly (ppm): ≤ 1,0
Chitin-glucan complex is obtained from the cell walls of the fruit bodies of the fungus Fomes fomentarius.
Arsen (ppm): ≤ 1,0
It consists primarily of two polysaccharides:
Aerobt kimtal (CFU/g): ≤ 103
Chitin, composed of repeating units of N-acetyl-D-glucosamine (CAS No: 1398-61-4);
Indhold af gær- og skimmelsvampe (CFU/g): ≤ 103
Beta-(1,3)(1,6)-D-glucan, composed of repeating units of D-glucose (CAS No: 9041-22-9).
Salmonella: Ingen i 25 g
The production process consists of several steps, including: cleaning, reduction in size and grinding, softening in water and heating in an alkaline solution, washing, drying.
Chondroitinsulfat (natriumsalt) er et biosyntetisk produkt.
Appearance: Powder, odourless, flavourless, brown
Det fremstilles ved kemisk sulfatering af chondroitin fremstillet ved fermentering med bakterien Escherichia coli O5:K4:H4, stamme U1-41 (ATCC 24502).
Moisture: ≤ 15 %
MWw (vægtgennemsnit) (kDa): 5-12
Total carbohydrates, excluding glucans: ≤ 0,1 %
MWn (antalgennemsnit) (kDa): 4-11
Proteins: ≤ 2,0 %
Dispersitet (wh/w0,05): ≤ 0,7
Melanins: ≤ 8,3 %
Sulfateringsmønster (ΔDi-6S) (%): ≤ 85
Additives: None
Tørringstab (%) (ved 105 °C til konstant vægt): ≤ 10,0
pH: 6,7-7,5
Gløderest (% på tørstofbasis): 20-30
Heavy metals:
Protein (% på tørstofbasis): ≤ 0,5
Lead (ppm): ≤ 1,00
Endotoksiner (EU/mg): ≤ 100
Cadmium (ppm): ≤ 1,00
Organiske urenheder i alt (mg/kg): ≤ 50
Mercury (ppm): ≤ 0,03
Chrompicolinat er et rødligt, fritflydende pulver, der er tungt opløseligt i vand ved pH 7.
Arsenic (ppm): ≤ 0,20
Saltet er ligeledes opløseligt i polære organiske opløsningsmidler.
Total mesophilic bacteria: ≤ 103/g
Kemisk betegnelse: tris(2-pyridincarboxyl-N,O)chrom(III) eller chrom(III)-2-pyridincarboxylat
Yeast and moulds: ≤ 103/g
CAS-nr.: 14639-25-9
Coliforms at 30 °C: ≤ 103/g
Kemisk formel: Cr(C6H4NO2)3
Salmonella and other pathogenic bacteria: Absence/25 g
Kemisk sammensætning:
The chitosan extract (containing mainly poly(D-glucosamine)) is obtained from stems of Agaricus bisporus or from the mycelium of Aspergillus niger.
Chrompicolinat: ≥ 95 %
The patented production process consists of several steps, including: extraction and deacetylation (hydrolysis) in alkaline medium, solubilisation in acidic medium, precipitation in alkaline medium, washing and drying.
Chrom(III): 12-13 %
Synonym: Poly(D-glucosamine)
Chrom(VI): ikke påvist
Chitosan CAS number: 9012-76-4
Vand: ≤ 4,0 %
Chitosan formula: (C6H11NO4)n
Cistus incanus L. Pandalis-urt; art, der tilhører Cistaceae-familien og stammer fra middelhavsområdet (halvøen Chalkidikis).
Appearance: fine free-flowing powder
Vandindhold: 9-10 g/100 g urter
Aspect: Off –white to slightly brownish
Protein: 6,1 g/100 g urter
Odour: Odourless
Fedt: 1,6 g/100 g urter
Chitosan content (% w/w dry weight): 85
Kulhydrater: 50,1 g/100 g urter
Glucan content (% w/w dry weight): ≤ 15
Fibre: 27,1 g/100 g urter
Loss on drying (% w/w dry weight): ≤ 10
Mineraler: 4,4 g/100 g urter
Viscosity (1 % in 1 % acetic acid): 1-15
Natrium: 0,18 g
Degree of acetylation (in % mol/wet weight): 0-30
Kalium: 0,75 g
Viscosity (1 % in 1 % acetic acid) (mPa.s): 1-14 for chitosan from Aspergillus niger; 12-25 for chitin from Agaricus bisporus
Vitamin B1 3,0 μg
Proteins (% w/dry weight): ≤ 2,0
Vitamin B2 30 μg
Particle size: > 100 nm
Vitamin B6 54 μg
Taped density (g/cm3): 0,7-1,0
Vitamin A: under 0,1 mg
Fat binding capacity 800 × 9 w/wet weight): pass
Vitamin E 40-50 mg
Mercury (ppm): ≤ 0,1
Alfa-tocopherol: 20-50 mg
Lead (ppm): ≤ 1,0
Beta- og gamma-tocopheroler: 2-15 mg
Arsenic (ppm): ≤ 1,0
Delta-tocopherol: 0,1-2 mg
Cadmium (ppm): ≤ 0,5
Citicolin (syntetisk)
Aerobic count (CFU/g): ≤ 103
Citicolin består af cytosin, ribose, pyrophosphat og cholin.
Yeast and mould count (CFU/g): ≤ 103
Hvidt, krystallinsk pulver
Salmonella: Absence/25 g
Kemisk betegnelse: Cholincytidin 5′-pyrophosphat, cytidin 5′-(trihydrogendiphosphat)-P′-[2-(trimethylammonio)ethyl]ester, indre salt
Listeria monocytogenes: Absence/25 g
Kemisk formel: C14H26N4O11P2
Chondroitin sulphate (sodium salt) is a biosynthetic product.
Molekylvægt: 488,32 g/mol
It is obtained by chemical sulphation of chondroitin derived from fermentation by the bacterium Escherichia coli O5:K4:H4 strain U1-41 (ATCC 24502).
CAS-nr.: 987-78-0
Chondroitin sulphate (sodium salt) (% dry basis): 95-105
pH (prøveopløsning af 1 %): 2,5-3,5
MWw (weight avg.) (kDa): 5-12
Indhold: ≥ 98 % af tørstof
MWn (number avg.) (kDa): 4-11
Tørringstab (100 °C i 4 timer): ≤ 5,0 %
Dispersity (wh/w0,05): ≤ 0,7
Arsen: Ikke over 2 ppm
Sulphation pattern (ΔDi-6S) (%): ≤ 85
Frie phosphorsyrer: ≤ 0,1 %
Loss on drying (%) (105 °C to constant weight): ≤ 10,0
5′-Cytidylsyre: ≤ 1,0 %
Residue on ignition (% dry basis): 20-30
Totalkimtal: ≤ 103 CFU/g
Protein (% dry basis): ≤ 0,5
Gær- og skimmelsvampe: ≤ 102 CFU/g
Endotoxins (EU/mg): ≤ 100
Escherichia coli: Ingen i 1 g
Total organic impurities (mg/kg): ≤ 50
Citicolin (mikrobiel kilde)
Chromium picolinate is a reddish free-flowing powder, slightly soluble in water at pH 7.
Fremstilles ved fermentering med en genetisk modificeret stamme af E. coli (BCT19/p40k)
The salt is also soluble in polar organic solvents.