natgillin/translations-raw huggingface dataset:
Beskrivelse:
Mushrooms (Agaricus bisporus)
N-Acetyl-D-neuraminsyre er et hvidt til offwhite krystallinsk pulver
10 μg of vitamin D2/100 g fresh weight
Lacto-N-neotetraose (syntetisk) Definition:
The designation on the label of the novel food as such or of the foodstuffs containing it shall be ‘UV-treated mushrooms (Agaricus bisporus)’.
Kemisk betegnelse:
The designation on the label of the novel food as such or of the foodstuffs containing it shall be accompanied by indication that a ‘controlled light treatment was used to increase vitamin D levels’ or ‘UV treatment was used to increase vitamin D2 levels’.
IUPAC-navn:
UV-treated baker’s yeast (Saccharomyces cerevisiae)
N-Acetyl-D-neuraminsyre (dihydrat)
The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Vitamin D yeast’ or ‘Vitamin D2 yeast’
5-Acetamido-3,5-dideoxy-D-glycero-D-galacto-non-2-ulopyranosonsyre (dihydrat)
Yeast-leavened breads and rolls
Synonymer:
5 μg of vitamin D2/100 g
Sialinsyre (dihydrat)
Yeast-leavened fine bakery wares
C11H19NO9 (syre)
UV-treated bread
C11H23NO11 (C11H19NO9 * 2H2O) (dihydrat)
The designation on the label of the novel food shall be accompanied by ‘contains vitamin D produced by UV-treatment’
Molekylmasse:
Yeast leavened bread and rolls (without toppings)
309,3 Da (syre)
3 μg vitamin D2/100 g
345,3 (309,3 + 36,0) (dihydrat)
UV-treated milk
CAS-nr.:
Maximum levels of vitamin D3
131-48-6 (fri syre)
The designation on the label of the novel food shall be ‘UV-treated’.
50795-27-2 (dihydrat)
Where UV-treated milk contains an amount of vitamin D that is considered significant in accordance with Point 2 of Part A of Annex XIII to Regulation (EU) No 1169/2011 of the European Parliament and of the Council, the designation for the labelling shall be accompanied by ‘contains vitamin D produced by UV-treatment’ or ‘milk containing vitamin D resulting from UV-treatment’.
Specifikationer:
Pasteurised whole milk as defined in Regulation (EU) No 1308/2013 to be consumed as such
Beskrivelse: hvidt til offwhite krystallinsk pulver
5-32 μg/kg for general population excluding infants
pH (20 °C, 5 % opløsning) 1,7-2,5
Pasteurised semi-skimmed milk as defined in Regulation (EU) No 1308/2013 to be consumed as such
N-Acetyl-D-neuraminsyre (dihydrat) > 97,0 %
1-15 μg/kg for general population excluding infants
Vand (dihydrat udgør 10,4 %): ≤ 12,5 % (w/w)
Vitamin K2 (menaquinone)
Sulfataske: < 0,2 % (w/w)
The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Menaquinone’ or ‘Vitamin K2’
Eddikesyre (som fri syre og/eller natriumacetat) < 0,5 % (w/w)
Wheat bran extract
Tungmetaller:
The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Wheat bran extract’
Jern: < 20,0 mg/kg
The ‘Wheat Bran Extract’ may not be introduced onto the market as a food supplement or food supplement ingredient.
Bly: < 0,1 mg/kg
Nor may it be added to infant formula.
Rest-proteiner: < 0,01 % (w/w)
Beer and substitutes
Opløsningsmiddelrester:
Ready to eat cereals
2-Propanol: < 0,1 % (w/w)
Dairy products
Acetone: < 0,1 % (w/w)
Fruit and vegetable juices
Ethylacetat: < 0,1 % (w/w)
Meat preparations
Kviksølv: ≤ 0,1 ppm Mikrobiologiske kriterier:
Yeast beta-glucans
Salmonella: Ingen i 25 g
Maximum levels of pure beta-glucans from yeast (Saccharomyces cervisiae)
Totaltælling af aerobe mesofile bakterier: < 500 CFU/g
The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Yeast (Saccharomyces cerevisiae) beta-glucans’
Enterobakterier: Ingen i 10 g
1,275 g/day for children older than 12 years and general adult population
Cronobacter (Enterobacter) sakazakii: Ingen i 10 g
0,675 g/day for children younger than 12 years
Listeria monocytogenes: Ingen i 25 g
1,275 g/day
Bacillus cereus: < 50 CFU/g
Food for special medical purposes as defined in Regulation (EU) No 609/2013, excluding food for special medical purposes intended for infants and young children
Gærsvampe: < 10 CFU/g
Beverages based on fruit and/or vegetable juices including concentrate and dehydrated juices
Skimmelsvampe: < 10 CFU/g
Fruit-flavoured drinks
Rest-endotoksiner: < 10 EU/mg
Cocoa beverages preparation powder
CFU: kolonidannende enheder, EU: endotoksinenheder.
38,3 g/kg (powder)
Beskrivelse/definition:
Other beverages
Abebrødfrugterne (Adansonia digitata) høstes fra træer.
0,8 g/kg (ready to drink)
De hårde skaller åbnes ved knækning, pulpen tages ud af skallen, og kernerne fjernes.
7 g/kg (powder)
Pulpen males og skilles i grove og fine partier (partikelstørrelse 3 til 600 μ) og emballeres.
6 g/kg Breakfast cereals 15,3 g/kg
Typiske næringsbestanddele:
Wholegrain and high fibre instant hot breakfast cereals
Vandindhold (tørringstab) (g/100 g) 4,5-13,7
1,5 g/kg
Protein (g/100 g) 1,8-9,3
Cookie-type biscuits
Fedt (g/100 g) 0-1,6
Cracker-type biscuits
Kulhydrater i alt (g/100 g) 76,3-89,5
Fermented milk products
Sukker (som glucose) i alt: 15,2-36,5
Milk product analogues
Natrium (mg/100 g) 0,1-25,2
Dried milk/milk powder
Analytiske specifikationer:
Soups and soup mixes
Fremmede stoffer: Højst 0,2 %
0,9 g/kg (ready to eat)
Aske (g/100 g) 3,8-6,6
1,8 g/kg (condensed)
L-Alanyl-L-glutamin fremstilles ved fermentering med en genetisk modificeret stamme af Escherichia coli.
Chocolate and confectionery
Under fermenteringsprocessen udskilles ingrediensen i vækstmediet, hvorfra det efterfølgende adskilles, inden det renses til en koncentration på > 98 %.
Protein bars and powders
Udseende: Hvidt, krystallinsk pulver
Jam, marmalade and other fruit spreads
Renhed: > 98 %
Zeaxanthin
Infrarød spektroskopi: Overensstemmelse med referencestandard
The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘synthetic zeaxanthin’
Opløsningens udseende: Farveløs og klar
2 mg/day
Indhold (tørstofbasis): 98-102 %
Zinc L-pidolate
Beslægtede stoffer (hvert af dem): ≤ 0,2 %
The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Zinc L-pidolate’
Gløderest: ≤ 0,1 %
Milk based drinks and similar products intended for young children
Tørringstab: ≤ 0,5 %
Food bearing statement on the absence or reduced presence of gluten in accordance with the requirements of Commission Implementing Regulation (EU) No 828/2014
Optisk rotation: +9,0 - +11,0o
Table 2: Specifications
Ammonium (NH4): ≤ 0,020 %
Authorised Novel Food
Chlorid (Cl): ≤ 0,020 %
Specifications
Sulfat (SO4): ≤ 0,020 %
Description:
Escherichia coli: Ingen/g
N-Acetyl-D-neuraminic acid is a white to off-white crystalline powder
Olie fra mikroalgen Ulkenia sp.
Definition:
Syretal: ≤ 0,5 mg KOH/g
Chemical name:
Peroxidtal (PV): ≤ 5,0 meq/kg olie
IUPAC names:
Vand og flygtige stoffer: ≤ 0,05 %
N-Acetyl-D-neuraminic acid (dihydrate)
Uforsæbelige stoffer: ≤ 4,5 %
5-Acetamido-3,5-dideoxy-D-glycero-D-galacto-non-2-ulopyranosonic acid (dihydrate)
Transfedtsyrer: ≤ 1,0 %
Synonyms:
DHA-indhold: ≥ 32 %
Sialic acid (dihydrate)
Olie af Allanblackia-frø udvindes af frøene af Allanblackia-arterne: A. floribunda (synonyn med A. parviflora) og A. stuhlmannii.
Chemical formula:
Fedtsyresammensætning:
C11H19NO9 (acid)
Laurinsyre (C12:0): < 1,0 %
C11H23NO11 (C11H19NO9 * 2H2O) (dihydrate)
Myristinsyre (C14:0): < 1,0 %
Molecular mass:
Palmitinsyre (C16:0): < 2,0 %
309,3 Da (acid)
Palmitoleinsyre (C16:1): < 1,0 %
345,3 (309,3 + 36,0) (dihydrate)
Stearinsyre (C18:0): 45-58 %
CAS No.:
Oliesyre (C18:1): 40-51 %
131-48-6 (free acid)
Linolsyre (C18:2): < 1,0 %
50795-27-2 (dihydrate)
γ-Linolensyre (C18:3): < 1,0 %
Specifications:
Arachinsyre (C20:0): < 1,0 %
Description: white to off-white crystalline powder
Frie fedtsyrer: Højst 0,1 %
pH (20 °C, 5 % solution): 1,7 – 2,5
Karakteristik:
N-Acetyl-D-neuraminic acid (dihydrate): > 97,0 %
Transfedtsyrer: Højst 0,5 %
Water (dihydrate calculates to 10,4 %): ≤ 12,5 % (w/w)
Peroxidtal (PV): Højst 0,8 meq/kg
Ash, sulphated: < 0,2 % (w/w)
Iodtal: < 46 g/100 g
Acetic acid (as free acid and/or sodium acetate): < 0,5 % (w/w)
Uforsæbelige bestanddele: Højst 1,0 %
Heavy Metals:
Forsæbningstal: 185-198 mg KOH/g
Iron: < 20,0 mg/kg
Pulveriseret gelekstrakt af bladene fra Aloe macroclada Baker, der i alt væsentligt svarer til samme gel fra blade af Aloe vera (L).
Lead: < 0,1 mg/kg
Burm. f.
Residual proteins: < 0,01 % (w/w)
Aske: 25 %
Residual solvents:
Kostfibre: 28,6 %
2-Propanol: < 0,1 % (w/w)
Fedt: 2,7 %
Acetone: < 0,1 % (w/w)
Vandindhold: 4,7 %
Ethyl acetate: < 0,1 % (w/w)
Polysaccharider: 9,5 %
Microbiological criteria:
For at fremstille fedtekstrakt fra antarktisk lyskrebs (Euphausia superba) foretages der en fedtekstraktion af dybfrosne, knuste antarktiske lyskrebs eller tørret krillmel ved hjælp af et godkendt ekstraktionsmiddel (i henhold til direktiv 2009/32/EF).
Salmonella: Absence in 25 g
Proteiner og lyskrebsmateriale fjernes fra fedtekstraktet ved filtrering.
Aerobic mesophilic total count:< 500 CFU/g
Ekstraktionsmidler og vandrester fjernes ved fordampning.
Enterobacteriaceae: Absence in 10 g
Forsæbningstal: ≤ 230 mg KOH/g
Cronobacter (Enterobacter) sakazakii: Absence in 10 g
Peroxidtal (PV): ≤ 3 meq O2/kg oil
Listeria monocytogenes: Absence in 25 g
Oxidativ stabilitet: Alle fødevarer, der indeholder olie fra antarktisk lyskrebs (Euphausia superba) bør være oxidativt stabile, hvilket skal påvises med en relevant og anerkendt national/international analysemetode (f.eks. AOAC).
Bacillus cereus: < 50 CFU/g
Vand og flygtige stoffer: ≤ 3 % eller 0,6 udtrykt som vandaktivitet ved 25 °C
Yeasts: < 10 CFU/g
Phospholipider: 35-50 %
Moulds: < 10 CFU/g
Uforsæbelige stoffer: ≤ 4,5 %
Residual endotoxins: < 10 EU/mg
EPA (eicosapentaensyre): ≥ 9 %
CFU: Colony Forming Units; EU: Endotoxin Units.
DHA (docosahexaensyre): ≥ 5 %
Description/Definition:
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.
The Baobab (Adansonia digitata) fruits are harvested from trees.
Opløsningsmidler fjernes fra det færdige produkt ved fordampning.
The hard shells are cracked open and the pulp is separated from the seeds and the shell.
Peroxidtal (PV): ≤ 3 meq O2/kg olie
This is milled, separated into coarse and fine lots (particle size 3 to 600 μ) and then packaged.
Phospholipider: ≥ 60 %
Typical nutritional components:
Den klare, gule olie med højt indhold af arachidonsyre udvindes ved fermentering af de ikke-genetisk modificerede stammer IS-4, I49-N18, FJRK-MA01 og CBS 210.32 af svampen Mortierella alpina ved hjælp af en egnet væske.
Moisture (loss on drying) (g/100 g): 4,5-13,7
Olien ekstraheres dernæst fra biomassen og renses.
Protein (g/100 g): 1,8-9,3
Arachidonsyre: ≥ 40 vægtprocent af det samlede fedtsyreindhold
Fat (g/100 g): 0-1,6
Frie fedtsyrer: ≤ 0,45 % af det samlede fedtsyreindhold
Total carbohydrate (g/100 g): 76,3-89,5
Transfedtsyrer: ≤ 0,5 % af det samlede fedtsyreindhold
Total sugars (as glucose): 15,2-36,5
Uforsæbelige bestanddele: ≤ 1,5 %
Sodium (mg/100 g): 0,1-25,2
Peroxidtal (PV): ≤ 5 meq/kg
Analytical specifications:
Anisidintal: ≤ 20
Foreign matter: Not more than 0,2 %
Syretal: ≤ 1,0 KOH/g
Ash (g/100 g): 3,8-6,6
Vandindhold: ≤ 0,5 %
Hydroalcoholic extract from Ajuga reptans L. tissue cultures which is substantially equivalent to extracts from flowering aerial parts of Ajuga reptans obtained by traditional cultures.
Arganolie er den olie, der opnås ved koldpresning af de mandellignende kerner af frugterne af Argania spinosa (L.)
L-Alanyl-L-Glutamine is produced by fermentation with a genetically modified strain of Escherichia coli.
Skeels.
During the fermentation process, the ingredient is secreted into the growth medium from which it is subsequently separated and purified to a concentration of > 98 %.
Kernerne kan ristes før presning, men uden direkte kontakt med en flamme.
Appearance: White crystalline powder
Sammensætning:
Purity: > 98 %
Palmitinsyre (C16:0): 12-15 %
Infrared spectroscopy: Conformity with ref. standard
Stearinsyre (C18:0): 5-7 %
Appearance of solution: Colourless and clear
Oliesyre (C18:1): 43-50 %
Assay (dry basis): 98-102 %
Uforsæbelige bestanddele: 0,3-2 %
Residue on ignition: ≤ 0,1 %
Steroler i alt: 100-500 mg/100 g
Loss on drying: ≤ 0,5 %
Tocopheroler i alt: 16-90 mg/100 g
Optical rotation: +9,0 - +11,0o
Oliesyre: 0,2-1,5 %
pH (1 %; H2O): 5,0-6,0
Peroxidtal (PV): < 10 meq O2/kg
Ammonium (NH4): ≤ 0,020 %
Astaxanthin er et carotenoid fremstillet af Haematococcus pluvialis-alger.
Chloride (Cl): ≤ 0,020 %
Der er forskellige fremstillingsmetoder med hensyn til dyrkningen af alger; der kan anvendes enten lukkede systemer, der er eksponeret for sollys eller strengt kontrolleret illumineret lys, eller alternativt åbne bassiner.
Sulphate (SO4): ≤ 0,020 %
Algecellerne høstes og tørres; oleoresinet ekstraheres ved hjælp af enten superkritisk CO2 eller et opløsningsmiddel (ethylacetat).
Escherichia coli: Absence/g
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).
Oil from the micro-algae Ulkenia sp.
Oleoresinets sammensætning:
Acid value: ≤ 0,5 mg KOH/g
Fedt: 42,2-99 %
Peroxide value (PV): ≤ 5,0 meq/kg oil
Kulhydrat: 0-52,8 %
Moisture and volatiles: ≤ 0,05 %
Fibre: < 1,0 %
Unsaponifiables: ≤ 4,5 %
Aske: 0,0-4,2 %
Trans-fatty acids: ≤ 1,0 %
Specifikation for carotenoider (vægtprocent)
DHA content: ≥ 32 %
Astaxanthiner i alt: 2,9-11,1 %
Allanblackia seed oil is obtained from the seeds of the allanblackia species: A. floribunda (synonymous with A. parviflora) and A. stuhlmannii.
Monoestere af astaxanthin: 79,8-91,5 %
Composition of fatty acids:
Diestere af astaxanthin: 0,16-19,0 %
Lauric acid (C12:0): < 1,0 %
β-caroten: 0,01-0,3 %
Myristic acid (C14:0): < 1,0 %
Aerobe bakterier i alt: < 3000 CFU/g
Palmitic acid (C16:0): < 2,0 %
Gær- og skimmelsvampe: < 100 CFU/g
Palmitoleic acid (C16:1): < 1,0 %
Colibakterier: < 10 CFU/g
Stearic acid (C18:0): 45-58 %
E. coli: Negativ
Oleic acid (C18:1): 40-51 %
Salmonella: Negativ
Linoleic acid (C18:2): < 1,0 %
Staphylococcus: Negativ
γ-Linolenic acid (C18:3): < 1,0 %
Basilikum (Ocimum basilicum L.) tilhører læbeblomstfamilien (Lamiaceae) i læbeblomstordenen (Lamiales).
Arachidic acid (C20:0): < 1,0 %
Efter høst rengøres frøene mekanisk.
Free fatty acids: max 0,1 %
Blomster, blade og andre dele af planten fjernes.
Characteristics:
Filtrering (optisk eller mekanisk) skal sikre, at basilikumfrøene opnår det højest mulige renhedsniveau.
Trans fatty acids: max 0,5 %
Fremtillingsprocessen for frugtsafter og blandinger af frugt- og grøntsagssafter, der indeholder basilikumfrø (Ocimum basilicum L.), omfatter præhydratisering og pasteurisering.
Peroxide value (PV): max 0,8 meq/kg
Der er indført mikrobiologiske kontroller og overvågningssystemer.
Iodine value: < 46 g/100 g
Tørstof: 94,1 %
Unsaponifiable matter: max 1,0 %
Fedt: 24,4 %
Saponification value: 185-198 mg KOH/g
Kulhydrat: 1,7 %
Powdered gel extract derived from the leaves of Aloe macroclada Baker which is substantially equivalent to the same gel derived from Aloe vera (L.)
Kostfibre: 40,5 % (Metode: AOAC 958,29)
Burm.f. leaves.
Merr.) fermenteret med Aspergillus oryzae.
Fat: 2,7 %
Ekstraktet indeholder en α-glucosidase-hæmmer.
Moisture: 4,7 %
Fedt: ≤ 1,0 %
Polysaccharides: 9,5 %
Protein: ≥ 55 %
Protein: 1,63 %
Vand: ≤ 7,0 %
Glucose: 8,9 %
Aske: ≤ 10 %
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).
Kulhydrat: ≥ 20 %
Proteins and krill material are removed from the lipid extract by filtration.
α-glucosidase-hæmmer-aktivitet: IC50: min. 0,025 mg/ml
The extraction solvents and residual water are removed by evaporation.
Sojaisoflavon: ≤ 0,3 g/100 g
Saponification value: ≤ 230 mg KOH/g
Bovint lactoferrin er et protein, der forekommer naturligt i komælk.
Peroxide value (PV): ≤ 3 meq O 2/kg oil
Det er et jernbindende glycoprotein på ca. 77 kDa og består af en enkelt polypeptidkæde af 689 aminosyrer.
Oxidative stability: All food products containing Antarctic Krill oil from Euphausia superba should demonstrate oxidative stability by appropriate and recognised national/international test methodology (e.g. AOAC).
Fremstillingsproces: Bovint lactoferrin isoleres fra skummetmælk eller ostevalle ved ionbytning og efterfølgende ultrafiltrering.
Moisture and volatiles: ≤ 3 % or 0,6 expressed as water activity at 25 °C
Til slut frysetørres eller sprøjtetørres det, og de store partikler sies fra.
Phospholipids: 35-50 %
Det er et næsten lugtløst, lysrosa pulver.
Trans-fatty acids: ≤ 1 %
Fysisk-kemiske egenskaber ved bovint lactoferrin:
EPA (eicosapentaenoic acid): ≥ 9 %
Vandindhold: < 4,5 %
DHA (docosahexaenoic acid): ≥ 5 %
Aske: < 1,5 %
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.
Arsen: < 2,0 mg/kg
Solvents are removed from the final product by evaporation.
Jern: < 350 mg/kg
Peroxide value (PV): ≤ 3 meq O2/kg oil
Protein: > 93 %,
Phospholipids: ≥ 60 %
heraf bovint lactoferrin: > 95 %,
The clear yellow arachidonic acid-rich oil is obtained by fermentation of the non-genetically modified strains IS-4, I49-N18, FJRK-MA01 and CBS 210.32 of the fungus Mortierella alpina using a suitable liquid.
heraf andre proteiner: < 5,0 %
The oil is then extracted from the biomass and purified.
pH (2 % opløsning, 20 °C): 5,2-7,2
Arachidonic acid: ≥ 40 % by weight of the total fatty acid content
Opløselighed (2 %-opløsning, 20 °C): fuldstændig
Free fatty acids: ≤ 0,45 % of the total fatty acid content
Raffineret Buglossoides-olie udvindes af frøene fra Buglossoides arvensis (L.)
Trans fatty acids: ≤ 0,5 % of the total fatty acid content
I.M. Johnst.
Unsaponifiable matter: ≤ 1,5 %
Alpha-linolensyre: ≥ 35 % w/w af det samlede fedtsyreindhold
Peroxide value (PV): ≤ 5 meq/kg
Stearidonsyre: ≥ 15 % w/w af det samlede fedtsyreindhold
Anisidin value: ≤ 20
Linolsyre: ≥ 8,0 % w/w af det samlede fedtsyreindhold
Acid value: ≤ 1,0 KOH/g
Transfedtsyrer: ≤ 2,0 % w/w af det samlede fedtsyreindhold
Moisture: ≤ 0,5 %
Syretal: ≤ 0,6 mg KOH/g
Argan oil is the oil obtained by cold pressing of the almond like kernels of the fruits of Argania spinosa (L.)
Peroxidtal (PV): ≤ 5,0 meq O2/kg
Skeels.
Indhold af uforsæbelige stoffer: ≤ 2,0 %
Kernels may be roasted prior to pressing, but with no direct contact with a flame.
Protein (kvælstof i alt): ≤ 10 μg/ml
Composition:
Pyrrolizidinalkaloider: Ikke påviselig ved en påvisningsgrænse på 4,0 μg/kg
Palmitic acid (C16:0): 12-15 %
Den nye fødevare er en rubinfarvet, lidt tyktflydende olie med en svag lugt af skaldyr, der er udvundet af krebsdyret (marin dyreplankton) Calanus finmarchicus.
Stearic acid (C18:0): 5-7 %
Ingrediensen består primært af voksestere (> 85 %) med mindre mængder af triglycerider og andre neutrale lipider.
Oleic acid (C18:1): 43-50 %
Vand: < 1,0 %
Linoleic acid (C18:2): 29-36 %
Voksestere: > 85 %,
Unsaponifiable matter: 0,3-2 %
Fedtsyrer i alt > 46 %,
Total sterols: 100-500 mg/100 g
Eicosapentaensyre (EPA) > 3,0 %,
Total tocopherols: 16-90 mg/100 g
Docosahexaensyre (DHA) > 4,0 %,
Oleic acidity: 0,2-1,5 %
Fedtalkoholer i alt: > 28 %,
Peroxide value (PV): < 10 meq O2/kg
C22:1 n-11 fedtalkohol > 12 %,
Production methods for the growth of the algae are variable; using either closed systems exposed to sunlight or strictly controlled illuminated light; alternatively open ponds may be used.
Transfedtsyrer: < 1,0 %
The algal cells are harvested and dried; the oleoresin is extracted using either super critical CO2 or a solvent (ethyl acetate).
Astaxanthinestere: < 0,1 %
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).
Den nye fødevareingrediens er en syntetisk polymer (patentnummer WO2006016179).
Composition of the Oleoresin:
Den består af forgrenede polymerer af monomethoxypolyethylenglycol (MPEG) inkorporeret i polyisopren-graft-maleinsyreanhydrid (PIP-g-MA) og ureageret MPEG (under 35 vægtprocent).
Fat: 42,2- 99 %
Vandindhold: < 5,0 %
Fibre: < 1,0 %
Aluminium < 3,0 mg/kg
Ash: 0,0-4,2 %
Lithium: < 0,5 mg/kg
Specification of Carotenoids w/w%
Polydispersitetsindeks: < 1,4
13-cis-astaxanthin: 0,2-7,0 %
Isopren: < 0,05 mg/kg
Astaxanthin monoesters: 79,8-91,5 %
Ethylenoxid: < 0,2 mg/kg
Astaxanthin diesters: 0,16-19,0 %
Fri maleinsyreanhydrid: < 0,1 %
Β-Carotene: 0,01-0,3 %
Oligomerer i alt (under 1000 Dalton): ≤ 50 mg/kg
Lutein: 0-1,8 %
Ethylenglycol: < 200 mg/kg
Canthaxanthin: 0-1,30 %
Diethylenglycol: < 30 mg/kg
Total aerobic bacteria: < 3000 CFU/g
Monoethylenglycolmethylether: < 3,0 mg/kg
Yeast and Moulds: < 100 CFU/g
Diethylenglycolmethylether: < 4,0 mg/kg
Coliforms: < 10 CFU/g
Triethylenglycolmethylether: < 7,0 mg/kg
E. coli: Negative
1,4-Dioxan: < 2,0 mg/kg
Salmonella: Negative
Formaldehyd: < 10 mg/kg
Staphylococcus: Negative
Methylvinylether-maleinsyreanhydridcopolymer er en vandfri copolymer af methylvinylether og maleinsyreanhydrid.
Basil (Ocimum basilicum L.) belongs to the family ‘Lamiaceae’ within the order ‘Lamiales’.
CAS-nr.: 9011-16-9
Flowers, leaves and other parts of the plant are removed.
Renhed:
Highest level of purity of Basil seeds has to be ensured by filtering (optical, mechanical).
Indhold: Mindst 99,5 % i tørstof
Production process of fruit juice and fruit/vegetable blend beverages containing Basil seeds (Ocimum basilicum L.) includes seed pre-hydration and pasteurisation steps.
Specifik viskositet (1 % MEK): 2-10
Microbiological controls and monitoring systems are in place.
Methylvinylether-rest: ≤ 150 ppm
Dry Matter: 94,1 %
Maleinsyreanhydrid-rest: ≤ 250 ppm
Protein: 20,7 %
Acetaldehyd: ≤ 500 ppm
Fat: 24,4 %
Methanol: ≤ 500 ppm
Carbohydrate: 1,7 %
Dilauroylperoxid: ≤ 15 ppm
Dietary Fibre: 40,5 % (Method: AOAC 958,29)
Samlet indhold af tungmetaller: ≤ 10 ppm
Ash: 6,78 %
Samlet aerobt kimtal: ≤ 500 CFU/g
Fermented black bean extract (Touchi extract) is a fine light-brown protein-rich powder obtained by water extraction of small soybeans (Glycine max (L.)
Gær- og skimmelsvampe: ≤ 500 CFU/g
Merr.) fermented with Aspergillus oryzae.
Escherichia coli: Negativ test
The extract contains an α-glucosidase inhibitor.
Salmonella: Negativ test
Fat: ≤ 1,0 %
Staphylococcus aureus: Negativ test
Protein: ≥ 55 %
Pseudomonas aeruginosa: Negativ test
Water: ≤ 7,0 %
Chiaolie fremstilles ved koldpresning af chiafrø (Salvia hispanica L.) (renhed: 99,9 %).
Ash: ≤ 10 %
Der anvendes ingen opløsningsmidler, og når olien er presset, opbevares den i dekanteringstanke, og der anvendes en filtreringsproces til at fjerne urenheder.
Carbohydrate: ≥ 20 %
Den kan også fremstilles ved ekstraktion med superkritisk CO2.
α-glucosidase inhibitory activity: IC50 min 0,025 mg/ml
Fremstillingsproces:
Soy isoflavone: ≤ 0,3 g/100 g
Fremstilles ved koldpresning.
Bovine lactoferrin is a protein that occurs naturally in cows’ milk.
Syreindhold udtrykt som oliesyre: ≤ 2,0 %
It is an iron-binding glycoprotein of approximately 77 kDa and consists of a single polypeptide chain of 689 amino acids.
Peroxidtal (PV): ≤ 10 meq/kg
Production process: Bovine lactoferrin is isolated from skimmed milk or cheese whey via ion exchange and subsequent ultra-filtration steps.
Uopløselige urenheder: ≤ 0,05 %
Finally, it is dried by freeze drying or spraying and the large particles are sieved out.
Alfalinolensyre: ≥ 60 %
It is a virtually odourless, light pinkish powder.
Linolsyre: 15-20 %
Physical-Chemical properties of Bovine lactoferrin:
Chia (Salvia hispanica) er en etårig, urteagtig sommerplante, som tilhører læbeblomstfamilien (Labiatae).
Moisture: < 4,5 %
Tørstof: 90-97 %
Ash: < 1,5 %
Fedt: 18-39 %
Arsenic: < 2,0 mg/kg
Kulhydrat(*): 18-43 %
Iron: < 350 mg/kg
Træstof(**): 18-43 %
Protein: > 93 %
Aske: 3-7 %
of which bovine lactoferrin: > 95 %
Kulhydrater er inklusive fibertallet
of which other proteins: < 5,0 %
Træstof er den fiberdel, der primært består af ufordøjelig cellulose, pentosaner og lignin.
pH (2 % solution, 20 °C): 5,2-7,2