natgillin/translations-raw huggingface dataset:
It is also available in liquid form with a clear brown to orange colour.
Dostupan je i u tekućem stanju, bistre smeđe do narančaste boje.
The liquid form contains medium chain triacylglycerides (MCT) as a carrier.
Kad je u tekućem stanju sadržava srednjolančane trigliceride (MCT) koji imaju funkciju nosača.
It contains lower levels of Phosphatidylserine due to the fact that it includes significant amounts of oil (MCT).
Sadržava niže razine fosfatidilserina jer uključuje znatne količine ulja (MCT-i).
Phosphatidylserine from soya phospholipids is obtained through enzymatic transphosphatidylation of high-phosphatidylcholine soybean lecithin with the amino acid L-serine.
Fosfatidilserin iz sojinih fosfolipida dobiva se enzimskom transfosforilacijom sojinog lecitina s visokim udjelom fosfatidilkolina s pomoću aminokiseline L-serin.
Phosphatidylserine consists of a glycerophosphate skeleton conjugated with two fatty acids and L-serine via a phosphodiester linkage.
Fosfatidilserin se sastoji od glicerofostatne strukture povezane fosfodiesterskom vezom s dvjema masnim kiselinama i L-serinom.
Characteristics of Phosphatidylserine from soya phospholipids:
Svojstva fosfatidilserina iz sojinih fosfolipida:
Powder form:
Prah:
Moisture: < 2,0 %
Vlaga: < 2,0 %
Phospholipids: ≥ 85 %
Fosfolipidi: ≥ 85 %
Phosphatidylserine: ≥ 61 %
Fosfatidilserin: ≥ 61 %
Glycerides: < 2,0 %
Gliceridi: < 2,0 %
free L-serine: < 1,0 %
Slobodni L-serin: < 1,0 %
Tocopherols: < 0,3 %
Tokoferoli: < 0,3 %
Phytosterols: < 0,2 %
Fitosteroli: < 0,2 %
Phospholipids: ≥ 25 %
Fosfolipidi: ≥ 25 %
Phosphatidylserine: ≥ 20 %
Fosfatidilserin: ≥ 20 %
Glycerides: not applicable
Gliceridi: nije primjenjivo
The product is manufactured through enzymatic conversion of soy lecithin.
Proizvod se proizvodi enzimskom pretvorbom sojinog lecitina.
The phospholipid product is a highly concentrated, yellow-brown powder form of phosphatidylserine and phosphatidic acid at an equal level.
Proizvod fosfolipida čine fosfatidilserin i fosfatidna kiselina u obliku vrlo koncentriranog žutosmeđeg praha.
Specification of the product:
Specifikacija proizvoda:
Moisture: ≤ 2,0 %
Vlaga: ≤ 2,0 %
Total phospholipids: ≥ 70 %
Ukupno fosfolipidi: ≥ 70 %
Phosphatidylserine: ≥20 %
Fosfatidilserin: ≥ 20 %
Phosphatidic acid: ≥ 20 %
Fosfatidna kiselina: ≥ 20 %
Glycerides: ≤ 1,0 %
Gliceridi: ≤ 1,0 %
Free L-serine: ≤ 1,0 %
Slobodni L-serin: ≤ 1,0 %
Tocopherols: ≤ 0,3 %
Tokoferoli: ≤ 0,3 %
Phytosterols: ≤ 2,0 %
Fitosteroli: ≤ 2,0 %
Silicon dioxide is used with a maximum content of 1,0 %
Upotrebljava se najviše 1,0 % silicijeva dioksida.
85 % and 100 % pure Phospholipides from egg yolk
85 % i 100 % čistih fosfolipida iz žumanjaka
White to off-white powder which is an odourless, colourless, flavourless polysaccharide derived from non-GM sweet corn using conventional food processing techniques
Bijeli do sivobijeli prah polisaharida, bez mirisa, boje i okusa, dobiven od genetski nemodificiranog slatkog kukuruza tradicionalnim tehnikama za preradu hrane
Glucose polymer (C6H12O6)n with linear linkages of α(1 – 4) glycosidic bonds branched every 8 to 12 glucose units by α(1 – 6) glycosidic bonds
Polimer glukoze (C6H12O6)n s linearno povezanim α(1 – 4) glikozidnim vezama, koje se dijele svakih 8 do 12 glukoznih jedinica (1 – 6) glikozidnim vezama
Carbohydrates: 97 %
Ugljikohidrati: 97 %
Sugars: 0,5 %
Šećeri: 0,5 %
Fibre: 0,8 %
Vlakna: 0,8 %
Fat: 0,2 %
Masti: 0,2 %
Protein: 0,6 %
Bjelančevine: 0,6 %
Phytosterols and phytostanols are sterols and stanols that are extracted from plants and may be presented as free sterols and stanols or esterified with food grade fatty acids.
Fitosteroli i fitostanoli jesu steroli i stanoli koji se ekstrahiraju iz biljaka i mogu se javiti kao slobodni steroli i stanoli ili kao njihovi oblici esterificirani masnim kiselinama prehrambene kvalitete.
Composition (with GC-FID or equivalent method):
Sastav (na temelju metode GC-FID ili istovjetne metode):
campesterol: < 40 %
kampesterol: < 40 %
campestanol: < 15 %
kampestanol: < 15 %
brassicasterol: < 3,0 %
brasikasterol: < 3,0 %
other sterols/stanols: < 3,0 %
drugi steroli/stanoli: < 3,0 %
Contamination/Purity (GC-FID or equivalent method):
Kontaminacija/čistoća (na temelju metode GC-FID ili istovjetne metode):
Phytosterols and phytostanols extracted from sources other than vegetable oil suitable for food have to be free of contaminants, best ensured by a purity of more than 99 % of the phytosterol/phytostanol ingredient.
Fitosteroli i fitostanoli ekstrahirani iz izvora osim biljnih ulja koji su prikladni za upotrebu u hrani ne smiju sadržavati kontaminante, što se najbolje osigurava čistoćom fitosterola/fitostanola većom od 99 %.
Plum kernel oil is a vegetable oil obtained by cold pressing of plum (Prunus domestica) kernels.
Ulje od koštica šljive biljno je ulje dobiveno hladnim prešanjem koštica šljive (Prunus domestica).
Oleic acid (C18:1): 68 %
Oleinska kiselina (C18:1): 68 %
Linoleic acid (C18:2): 23 %
Linolna kiselina (C18:2): 23 %
γ-Tocopherol:80 % of total tocopherols
γ-tokoferol: 80 % ukupnih tokoferola
β-Sitosterol: 80-90 % of total sterols
β-sitosterol: 80 – 90 % ukupnih sterola
Triolein: 40-55 % of triglycerides
Triolein: 40 – 55 % ukupnih triglicerida
Cyanhydric acid: maximum 5 mg/kg oil
Cijanovodična kiselina: najviše 5 mg/kg ulja
Dry substance: ≥ 800 mg/g
Suha tvar: ≥ 800 mg/g
Protein (N * 6,25): ≥ 600 mg/g (dry substance)
Bjelančevine (N*6,25): ≥ 600 mg/g (suhe tvari)
Ash: ≤ 400 mg/g (dry substance)
Pepeo: ≤ 400 mg/g (suhe tvari)
Glycoalkaloid (total): ≤ 150 mg/kg
Glikoalkaloid (ukupno): ≤ 150 mg/kg
Lysinoalanine (total): ≤ 500 mg/kg
Lizinoalanin (ukupno): ≤ 500 mg/kg
Lysinoalanine (free): ≤ 10 mg/kg
Lizinoalanin (slobodan): ≤ 10 mg/kg
Specification of the enzyme:
Specifikacija enzima:
Systematic name: Prolyl oligopeptidase
Sustavno ime: prolil oligopeptidaza
Synonyms: Prolyl endopeptidase, proline-specific endopeptidase, endoprolylpeptidase
Istoznačnice: prolil endopeptidaza, endopeptidaza specifična za prolin, endoprolilpeptidaza
Molecular weight: 66 kDa
Molekulska masa: 66 kDa
Enzyme Commission number: EC 3.4.21.26
Broj Komisije za enzime: EC 3.4.21.26
CAS number: 72162-84-6
CAS broj: 72162-84-6
Source: A genetically modified strain of Aspergillus niger (GEP-44)
Izvor: Genetski modificirani soj gljive Aspergillus niger (GEP-44)
Specifications of the enzyme preparation of prolyl oligopeptidase:
Specifikacije enzimskog pripravka od prolil oligopeptidaze:
Activity: > 580000 PPI (*)/g (> 34,8 PPU (**)/g)
Aktivnost: > 580000 PPI (*)/g (> 34,8 PPU (**)/g)
Appearance: Microgranulate
Izgled: mikrogranule
Colour: Off-white to orange yellowish.
Boja: Sivobijele do žućkastonarančaste boje.
Dry Matter: > 94 %
Suha tvar: > 94 %
Lead: ≤ 1,0 mg/kg
Olovo: ≤ 1,0 mg/kg
Arsenic: ≤ 1,0 mg/kg
Arsen: ≤ 1,0 mg/kg
Cadmium: ≤ 0,5 mg/kg
Kadmij: ≤ 0,5 mg/kg
Mercury: ≤ 0,1 mg/kg
Živa: ≤ 0,1 mg/kg
Total aerobic plate count: ≤ 103 CFU/g
Ukupan broj aerobnih kolonija: ≤ 103 CFU/g
Total yeasts and moulds: ≤ 102 CFU/g
Ukupno kvasci i plijesni: ≤ 102 CFU/g
Sulphite reducing anaerobes: ≤ 30 CFU/g
Sulfitreducirajući anaerobni organizmi: ≤ 30 CFU/g
Escherichia coli: Absence in 25 g
Escherichia coli: nije prisutna u 25 g
Staphylococcus aureus: Absence in 10 g
Staphylococcus aureus: nije prisutna u 10 g
Pseudomonas aeruginosa: Absence in 10 g
Pseudomonas aeruginosa: nije prisutna u 10 g
Antimicrobial activity: Absent
Antimikrobna aktivnost: nije prisutna
Mycotoxins: Below limits of detection: Aflatoxin B1, B2, G1, G2 (< 0,25 μg/kg), total Aflatoxins (< 2,0 μg/kg), Ochratoxin A (< 0,20 μg/kg), T-2 Toxin (< 5 μg/kg), Zearalenone (< 2,5 μg/kg), Fumonisin B1 and B2 (< 2,5 μg/kg)
Mikotoksini: ispod granice detekcije: aflatoksin B1, B2, G1, G2 (< 0,25 μg/kg), ukupno aflatoksina (< 2,0 μg/kg), okratoksin A (< 0,20 μg/kg), T-2 toksin (< 5 μg/kg), zearalenon (< 2,5 μg/kg), fumonizin B1 i B2 (< 2,5 μg/kg)
The protein extract is obtained from homogenised pig kidneys through a combination of salt precipitation and high speed centrifugation.
Ekstrakt bjelančevina dobiva se iz homogeniziranih svinjskih bubrega kombinacijom taloženja soli i centrifugiranja pri velikoj brzini.
The obtained precipitate contains essentially proteins with 7 % of the enzyme diamine oxidase (enzyme nomenclature E.C. 1.4.3.22) and is resuspended in a physiologic buffer system.
Dobiveni talog sadržava bjelančevine sa 7 % enzima diamin oksidaze (nomenklatura enzima E.C. 1.4.3.22) i ponovno se suspendira u sustavu s fiziološkim puferom.
The obtained pig kidney extract is formulated as encapsulated enteric coated pellets to reach the active sites of digestion.
Dobiveni ekstrakt svinjskih bubrega stavlja se u želučanootporne kapsule kako bi mogao doći do aktivnih dijelova probavnog sustava.
Basic Product:
Osnovni proizvod:
Specification: pig kidney protein excerpt with natural content of Diamin oxidase (DAO):
Specifikacija: ekstrakt bjelančevina iz svinjskih bubrega s prirodnim sastojkom diamin oksidazom (DAO):
Physical condition: liquid
Fizičko stanje: tekućina
Colour: brownish
Boja: smećkasta
Appearance: slightly turbid solution
Izgled: blago mutna otopina
pH value: 6,4-6,8
pH vrijednost: 6,4–6,8
Enzymatic activity: > 2677 kHDU DAO/ml (DAO REA (DAO Radioextractionassay))
Enzimska aktivnost: > 2677 kHDU DAO/ml (DAO REA (analiza DAO-a radio ekstrakcijom))
Brachyspira spp.: negative (Real Time PCR)
Brachyspira spp.: negativno (PCR u stvarnom vremenu)
Listeria monocytogenes: negative (Real Time PCR)
Listeria monocytogenes: negativno (PCR u stvarnom vremenu)
Influenza A: negative (Reverse Transcription Real Time PCR)
Influenza A: negativno (obrnuta transkripcija PCR-a u stvarnom vremenu)
Total aerobic microbiological count: < 105 CFU/g
Ukupan broj aerobnih mikroorganizama: < 105 CFU/g
Yeasts/moulds count: < 105 CFU/g
Broj kvasaca i plijesni: < 105 CFU/g
Salmonella: Absence/10g
Salmonella: Odsutnost/10 g
Bile salt resistant enterobacteriaceae: < 104 CFU/g
Enterobakterije otporne na žučnu kiselinu: < 104 CFU/g
Final product:
Konačni proizvod:
Specification pig kidney protein excerpt with natural content of DAO (E.C. 1.4.3.22) in an enteric coated formulation:
Specifikacija za ekstrakt bjelančevina iz svinjskih bubrega s prirodnim sastojkom DAO (E.C. 1.4.3.22) u obliku želučanootpornih kapsula:
Physical condition: solid
Fizičko stanje: krutina
Colour: yellow gray
Boja: žutosiva
Appearance: micropellets
Izgled: mikropeleti
Enzymatic activity: 110-220 kHDU DAO/g pellet (DAO REA (DAO Radioextractionassay))
Enzimska aktivnost: 110–220 kHDU DAO/g peleta (DAO REA (analiza DAO-a radio ekstrakcijom))
Acid stability 15 min 0,1M HCl followed by 60 min Borat pH=9,0: > 68 kHDU DAO/g pellet (DAO REA (DAO Radioextractionassay))
Stabilnost kiseline 15 min 0,1 M HCl, zatim 60 min borat pH=9,0 > 68 kHDU DAO/g peleta (DAO REA (analiza DAO-a radio ekstrakcijom))
Humidity: < 10 %
Vlažnost: < 10 %
Total aerobic microbiological count: < 104 CFU/g
Ukupan broj aerobnih mikroorganizama: < 104 CFU/g
Total combined yeasts/moulds count: < 103 CFU/g
Kvasac i plijesni ukupno: < 103 CFU/g
Bile salt resistant enterobacteriaceae: < 102 CFU/g
Enterobakterije otporne na žučnu kiselinu: < 102 CFU/g
‘Rapeseed oil high in unsaponifiable matter’ is produced by vacuum distillation and it is different from refined rapeseed oil in the concentration of the unsaponifiable fraction (1 g in refined rapeseed oil and 9 g in ‘rapeseed oil high in unsaponifiable matter’).
„Ulje od uljane repice bogato neosapunjivim tvarima” proizvodi se vakuumskom destilacijom i razlikuje se od rafiniranog ulja uljane repice po koncentraciji neosapunjive frakcije (1 g u rafiniranom ulju uljane repice odnosno 9 g u „ulju od uljane repice bogatom neosapunjivim tvarima”).
There is a minor reduction of triglycerides containing monounsaturated and polyunsaturated fatty acids.
Dolazi do manjeg smanjenja triglicerida koji sadržavaju mononezasićene i polinezasićene masne kiseline.
Unsaponifiable matter: > 7,0 g/100 g
Neosapunjive tvari: > 7,0 g/100 g
Tocopherols: > 0,8 g/100 g
Tokoferoli: > 0,8 g/100 g
α-tocopherol (%): 30-50 %
α-tokoferol (%): 30 – 50 %
γ-tocopherol (%): 50-70 %
γ-tokoferol (%): 50 – 70 %
δ-tocopherol (%): < 6,0 %
δ-tokoferol (%): < 6,0 %
Sterols, triterpenic alcohols, methylsterols: > 5,0 g/100 g
Steroli, triterpenski alkoholi, metilsteroli: > 5,0 g/100 g
palmitic acid: 3-8 %
palmitinska kiselina: 3 – 8 %
stearic acid: 0,8-2,5 %
stearinska kiselina: 0,8 – 2,5 %
oleic acid: 50-70 %
oleinska kiselina: 50 – 70 %
linoleic acid: 15-28 %
linolna kiselina: 15 – 28 %
linolenic acid: 6-14 %
linoleinska kiselina: 6 – 14 %
erucic acid: < 2,0 %
eruka kiselina: < 2,0 %
Iron (Fe): < 1000 μg/kg
Željezo (Fe): < 1000 μg/kg
Treatment with active carbon is required to ensure that polycyclic aromatic hydrocarbons (PAH) are not enriched in the production of ‘rapeseed oil high in unsaponifiable matter’.
Obrada aktivnim ugljenom obvezna je kako bi se osiguralo da se policiklički aromatski ugljikovodici (PAH) ne obogaćuju tijekom proizvodnje „ulja uljane repice bogatog neosapunjivim tvarima”
Rapeseed protein is an aqueous protein-rich extract from rapeseed press cake originating from non-genetically modified Brassica napus L. and Brassica rapa L.
Bjelančevine iz sjemenki uljane repice čine vodeni ekstrakt bogat bjelančevinama iz prešane pogače uljane repice dobivene od genetski nemodificiranih Brassica napus L. i Brassica rapa L.
White to off-white, spray dried powder
bijeli do sivobijeli prah osušen raspršivanjem
Total protein: ≥ 90 %
Ukupno bjelančevine: ≥ 90 %
Soluble protein: ≥ 85 %
Topljive bjelančevine: ≥ 85 %
Moisture: ≤ 7,0 %
Vlaga: ≤ 7,0 %
Carbohydrates: ≤ 7,0 %
Ugljikohidrati: ≤ 7,0 %
Fat: ≤ 2,0 %
Masti: ≤ 2,0 %
Ash: ≤ 4,0 %
Pepeo: ≤ 4,0 %
Fibre: ≤ 0,5 %
Vlakna: ≤ 0,5 %
Total glucosinolates: ≤ 1 mmol/kg
Ukupno glukozinolati: ≤ 1 mmol/kg
Total phytate: ≤ 1,5 %
Ukupno fitati: ≤ 1,5 %
Yeast and mould count: ≤ 100 CFU/g
Broj kvasaca i plijesni: ≤ 100 CFU/g
Aerobic bacteria count: ≤ 10000 CFU/g
Broj aerobnih bakterija: ≤ 10000 CFU/g
Total coliform count: ≤ 10 CFU/g
Broj koliformnih bakterija: ≤ 10 CFU/g
Synthetic Trans-resveratrol is off-white to beige crystals.
Sintetički trans-resveratrol kristal sivobijele je do bež boje.
Chemical name: 5-[(E)-2-(4-hydroxyphenyl)ethenyl]benzene-1,3-diol
Kemijski naziv: 5-[(E)-2-(4-hidroksifenil)etenil]benzen-1,3-diol
Chemical formula: C14H12O3
Kemijska formula: C14H12O3
Molecular weight: 228,25 Da
Molekulska masa: 228,25 Da
CAS No: 501-36-0
CAS br.: 501-36-0
Trans-resveratrol: ≥ 98 %-99 %
Trans-resveratrol: ≥ 98 % – 99 %
Total by-products (related substances): ≤ 0,5 %
Ukupni nusproizvodi (srodne tvari): ≤ 0,5 %
Any single related substance: ≤ 0,1 %
Pojedinačne srodne tvari: ≤ 0,1 %
Lead: ≤ 1,0 ppm
Olovo: ≤ 1,0 ppm
Arsenic: ≤ 1,0 ppm
Arsen: ≤ 1,0 ppm
Diisopropylamine: ≤ 50 mg/kg
Diizopropilamin: ≤ 50 mg/kg
Microbial source: A genetically modified strain of Saccharomyces cerevisiae
Mikrobni izvor: genetski modificirani soj kvasca Saccharomyces cerevisiae
Appearance: Off-white to slight yellow powder
Izgled: prah sivobijele do blago žute boje
Particle size: 100 % less than 62,23 μm
Veličina čestice: 100 % manje od 62,23 μm
Trans-resveratrol content: Min. 98 % w/w (dry weight basis)
Sadržaj trans-resveratrola: najmanje 98 % (m/m) (na temelju mase suhe tvari)
Ash: Max. 0,5 % w/w
Pepeo: najviše 0,5 % (m/m)
Moisture: Max. 3 % w/w
Vlaga: najviše 3 % (m/m)
The principal constituents of rooster comb extract are the glycosaminoglycans hyaluronic acid, chondroitin sulphate A and dermatan sulphate (chondroitin sulphate B).
Glavni sastojci ekstrakta iz pijetlove kreste jesu glikozaminoglikani, hijaluronska kiselina, kondroitin sulfat A i dermatan sulfat (kondroitin sulfat B).
Hyaluronic acid: 60-80 %
Hijaluronska kiselina: 60 – 80 %
Chondroitin sulphate A: ≤ 5,0 %
Kondroitin sulfat A: ≤ 5,0 %
Dermatan sulphate (chondroitin sulphate B): ≤ 25 %
Dermatan sulfat (kondroitin sulfat B): ≤ 25 %
pH: 5,0-8,5
pH: 5,0 – 8,5
Chlorides: ≤ 1,0 %
Kloridi: ≤ 1,0 %
Nitrogen: ≤ 8,0 %
Dušik: ≤ 8,0 %
Loss on drying: (105 °C for 6 hours): ≤ 10 %
Gubitak pri sušenju: (šest sati na 105 °C): ≤ 10 %
Chromium: ≤ 10 mg/kg
Krom: ≤ 10 mg/kg
Total viable aerobic count: ≤ 102 CFU/g
Ukupan broj aerobnih bakterija: ≤ 102 CFU/g
Salmonella: Absence in 1 g
Salmonella: nije prisutna u 1 g
Staphylococcus aureus: Absence in 1 g
Staphylococcus aureus: nije prisutna u 1 g
Pseudomonas aeruginosa: Absence in 1 g
Pseudomonas aeruginosa: nije prisutna u 1 g
Sacha inchi oil is a 100 % cold pressed vegetable oil obtained from the seeds of Plukenetia volubiis L. It is a transparent, fluid (liquid) and shiny oil at room temperature.
Ulje od biljke sacha inchi potpuno je hladno prešano biljno ulje koje se dobiva od sjemenki biljke Plukenetia volubiis L., a riječ je o ulju koje je na sobnoj temperaturi prozirno, fluidno (tekuće) i sjajno.
It has a fruity, light, green vegetable taste without undesirable flavours.
Voćnog je okusa koji blago podsjeća na zeleno povrće, bez nepoželjnih aroma.
Aspect, limpidity, shine, colour: Fluid at room temperature, clean, shiny yellow gold
Izgled, bistrina, sjaj, boja: tekućina koja je na sobnoj temperaturi bistra, sjajne žutozlatne boje
Odour and taste: Fruity, vegetable without non acceptable taste or odour
Miris i okus: okus voća i povrća bez neprihvatljivih aroma ili mirisa
Water and Volatiles: < 0,2 g/100 g
Voda i hlapljive tvari: < 0,2 g/100 g
Impurities insoluble in hexane: < 0,05 g/100 g
Nečistoće topljive u heksanu: < 0,05 g/100 g
Oleic acidity: < 2,0 g/100 g
Oleinska kiselost: < 2,0 g/100 g
Peroxide value: < 15 meq O2/kg
Peroksidni broj: < 15 meq O2/kg
Trans fatty acids: < 1,0 g/100 g
Transmasne kiseline: < 1,0 g/100 g
Total unsaturated fatty acids: > 90 %
Ukupne nezasićene masne kiseline: > 90 %
Omega 3 alpha linolenic acid (ALA): > 45 %
Omega 3 alfa linolenska kiselina (ALK): > 45 %
Saturated fatty acids: < 10 %
Zasićene masne kiseline: < 10 %
No trans fatty acids (< 0,5 %)
Bez transmasnih kiselina (< 0,5 %)
No erucic acid (< 0,2 %)
Bez eruka kiseline (< 0,2 %)
More than 50 % of tri-linolenin and di-linolenin-triglycerides
Više od 50 % trilinolenin i dilinolenin triglicerida
Phytosterols composition and level
Sastav i razina fitosterola
No cholesterol (< 5,0 mg/100 g)
Bez kolesterola (< 5,0 mg/100 g)
Salatrim is the internationally recognised acronym for (short and long chain acyl triglyceride molecules).
Salatrim je međunarodno priznata kratica za kratkolančane i dugolančane molekule acil triglicerida.
Salatrim is prepared by non-enzymatic inter-esterification of triacetin, tripropionin, tributyrin, or their mixtures with hydrogenated canola, soybean, cottonseed, or sunflower oil.
Salatrim se priprema neenzimskom interesterifikacijom triacetina, tripropionina, tributrina ili njihovih mješavina s hidrogeniranim uljem uljane repice canola, soje, pamukova ulja ili suncokretova ulja.
Description: Clear, slightly amber liquid to a light coloured waxy solid at room temperature.
Opis: bistra tekućina blage boje jantara, svijetla voštana kruta tvar na sobnoj temperaturi.
Free of particulate matter and of foreign or rancid odour.
Ne sadržava čestice niti ima neuobičajen ili užegao miris.
Glycerol ester disribution:
Distribucija glicerol estera:
Triacylglycerols: > 87 %
Triacilgliceroli: > 87 %
Diacylglycerols: ≤ 10 %
Diacilgliceroli: ≤ 10 %
Monoacylglycerols: ≤ 2,0 %
Monoacilgliceroli: ≤ 2,0 %
Fatty acid composition:
Sastav masnih kiselina:
MOLE % LCFA (long chain fatty acids): 33-70 %
MOLE % LCFA (dugolančane masne kiseline): 33 – 70 %
MOLE % SCFA (short chain fatty acids): 30-67 %
MOLE % SCFA (kratkolančane masne kiseline): 30 – 67 %
Saturated long chain fatty acids: < 70 % by weight
Zasićene dugolančane masne kiseline: < 70 % masenog udjela
Free fatty acids as oleic acid: ≤ 0,5 %
Slobodne masne kiseline kao oleinska kiselina: ≤ 0,5 %
Triacylglycerol profile:
Profil triacilglicerola:
Triesters (short/long of 0,5 to 2,0): ≥ 90 %
Triesteri (kratkolančani/dugolančani od 0,5 do 2,0): ≥ 90 %
Triesters (short/long = 0): ≤ 10 %
Triesteri (kratkolančani/dugolančani = 0): ≤ 10 %
Unsaponifiable material: ≤ 1,0 %
Neosapunjive tvari: ≤ 1,0 %
Moisture: ≤ 0,3 %
Vlaga: ≤ 0,3 %
Ash: ≤ 0,1 %
Pepeo: ≤ 0,1 %
Colour: ≤ 3,5 Red (Lovibond)
Boja: ≤ 3,5 crvena (prema ljestvici Lovibond)
Peroxide value: ≤ 2,0 Meq/Kg
Peroksidni broj: ≤ 2,0 meq/kg
Peroxide value: ≤ 5,0 meq/kg oil
Peroksidni broj: ≤ 5,0 meq/kg ulja
Oxidative stability: All food products containing schizochytrium sp. oil rich in DHA and EPA should demonstrate oxidative stability by appropriate and recognised national/international test methodology (e.g. AOAC)
Oksidacijska stabilnost: Za sve prehrambene proizvode koji sadržavaju ulje bogato DHK-om i EPK-om dobiveno od mikroalge Schizochytrium sp. trebala bi se dokazati oksidacijska stabilnost na temelju odgovarajuće metodologije ispitivanja priznate na nacionalnoj/međunarodnoj razini (npr. AOAC)
DHA content: ≥ 22,5 %
Sadržaj DHK-a: ≥ 22,5 %
EPA content: ≥ 10 %
Sadržaj EPK-a: ≥ 10 %
Unsaponifiables: ≤ 3,5 %
Neosapunjive tvari: ≤ 3,5 %
Trans-fatty acids: ≤ 2,0 %
Transmasne kiseline: ≤ 2,0 %
Free fatty acids: ≤ 0,4 %
Slobodne masne kiseline: ≤ 0,4 %
Docosapentaenoic acid (DPA) n-6: ≤ 7,5 %
Dokozapentaenska kiselina (DPK) n-6: ≤ 7,5 %
DHA content: ≥ 35 %
Sadržaj DHK-a: ≥ 35 %
DHA content: ≥ 32,0 %
Sadržaj DHK-a: ≥ 32,0 %
Fermented soybean extract is an odourless milk-white coloured powder.
Ekstrakt fermentirane soje prah je mliječnobijele boje bez mirisa.
Fermented soybean extract contains nattokinase isolated from natto, a foodstuff produced by the fermentation of non-genetically modified soybeans (Glycine max (L.)) with a selected strain of Bacillus subtilis var. natto.
Ekstrakt fermentirane soje sadržava natokinazu izoliranu iz nattoa, prehrambenog proizvoda dobivenog fermentacijom soje koja nije genetski modificirana (Glycine max (L.)) s odabranim sojem Bacillus subtilis var. natto.
Nattokinase activity: 20000-28000 Fibrin degradation unit/g (*)
Aktivnost natokinaze: 20000 – 28000 FU/g (*)
Identity: Confirmable
Identitet: može se potvrditi
Condition: No offensive taste or smell
Uvjet: bez neugodnog okusa i mirisa
Lead: ≤ 5,0 mg/kg
Olovo: ≤ 5,0 mg/kg
Total viable aerobic count: ≤ 103 CFU (3)/g
Ukupan broj aerobnih bakterija: ≤ 10 3 CFU (3)/g
Yeast and mould: ≤ 102 CFU/g
Kvasci i plijesan: ≤ 102 CFU/g
Coliforms: ≤ 30 CFU/g
Koliformi: ≤ 30 CFU/g
Spore-forming bacteria: ≤ 10 CFU/g
Bakterije kod kojih se stvaraju spore: ≤ 10 CFU/g
Escherichia coli: Absence/25 g
Escherichia coli: Odsutnost/25 g
Listeria: Absence/25 g
Listeria: Odsutnost/25 g
Spermidine-rich wheat germ extract is obtained from non-fermented, non-sprouting wheat germs (Triticum aestevium) by the process of solid-liquid extraction targeting specifically, but not exclusively polyamines.
Ekstrakt iz pšeničnih klica bogat spermidinom dobiva se iz nefermetiranih neproklijanih klica pšenice (Triticum aestivum) kruto-tekućom ekstrakcijom usmjereno prvenstveno, ali ne isključivo, na poliamine.
Spermidine: 0,8-2,4 mg/g
Spermidin: 0,8 – 2,4 mg/g
Spermine: 0,4-1,2 mg/g
Spermin: 0,4 – 1,2 mg/g
Spermidine trichloride < 0,1 μg/g
Spermidin triklorid < 0,1 μg/g
Putrescine: < 0,3 mg/g
Putrescin: < 0,3 mg/g
Cadaverine: < 0,1 μg/g
Kadaverin: < 0,1 μg/g
Aflatoxins (total): < 0,4 μg/kg
Aflatoksini (ukupno): < 0,4 μg/kg
Total aerobic bacteria: < 10000 CFU/g
Ukupan udio aerobnih bakterija: < 10000 CFU/g
Yeast and moulds: < 100 CFU/g
Kvasci i plijesni: < 100 CFU/g
Sucromalt is a complex mixture of saccharides which is produced from sucrose and a starch hydrolysate by means of an enzymatic reaction.
Sucromalt je složena mješavina saharida koja se proizvodi enzimskom reakcijom saharoze i hidrolizata škroba.
In this process, glucose units are attached to saccharides from the starch hydrolysate by means of an enzyme produced by the bacterium Leuconostoc citreum or by means of a recombinant strain of the production organism Bacillus licheniformis.
U tom se procesu jedinice glukoze vežu sa saharidima iz hidrolizata škroba s pomoću enzima koji proizvodi bakterija Leuconostoc citreum ili s pomoću rekombinantnog soja proizvodnog organizma Bacillus licheniformis.
The resulting oligosaccharides are characterised by the presence of α-(1→6) and α-(l→3) glycosidic compounds.
Oligosaharidi koji tako nastaju sadržavaju α-(1→6) i α-(l→3) glikozidne spojeve.