natgillin/translations-raw huggingface dataset:
Chemical name: Lycopene
Kemijski naziv: Likopen
CAS No.: 502-65-8 (all-trans lycopene)
CAS br.: 502-65-8 (all-trans likopen)
Chemical formula: C40H56
Kemijska formula: C40H56
Formula weight: 536,85 Da
Masa formule: 536,85 Da
The purified lycopene from Blakeslea trispora consists of ≥ 95 % lycopene and ≤ 5 % other carotenoids.
Pročišćeni likopen iz gljive Blakeslea trispora sastoji se od ≥ 95 % likopena i ≤ 5 % drugih karotenoida.
It is presented either as a powder in a suitable matrix or an oily dispersion.
Prisutan je ili u obliku praha u odgovarajućoj matrici ili u obliku uljne disperzije.
Anti-oxidative protection has to be assured.
Mora se osigurati antioksidacijska zaštita.
CAS No.: 502-65-8 (all trans lycopene)
CAS br.: 502-65-8 (all-trans likopen)
The purified lycopene from tomatoes (Lycopersicon esculantum L.) consists of ≥ 95 % lycopene and ≤ 5 % other carotenoids.
Pročišćeni likopen iz rajčice (Lycopersicon esculantum L.) sastoji se od ≥ 95 % likopena i ≤ 5 % drugih karotenoida.
Lycopene oleoresin from tomatoes is obtained by solvent extraction of ripe tomatoes (Lycopersicon esculentum Mill.) with subsequent removal of the solvent.
Oleorezin likopena iz rajčice dobiva se iz zrelih rajčica (Lycopersicon esculentum Mill.) ekstrakcijom s pomoću otapala, uz naknadno uklanjanje otapala.
It is a red to dark brown viscous, clear liquid.
Riječ je o crvenoj do tamnosmeđoj viskoznoj, bistroj tekućini.
Total lycopene: 5-15 %
Ukupno likopen: 5 – 15 %
Thereof trans-lycopene: 90-95 %
Od toga trans-likopen: 90 – 95 %
Total carotenoids (calculated as lycopene): 6,5-16,5 %
Ukupno karotenoidi (izračunani kao likopen): 6,5 – 16,5 %
Other carotenoids: 1,75 %
Drugi karotenoidi: 1,75 %
(Phytoene/phytofluene/β-carotene): (0,5-0,75/0,4-0,65/0,2-0,35 %)
(Fitoen/fitofluen/β-karoten): (0,5 – 0,75/0,4 – 0,65/0,2 – 0,35 %)
Total tocopherols: 1,5-3,0 %
Ukupni tokoferoli: 1,5 – 3,0 %
Unsaponifiable matter: 13-20 %
Neosapunjive tvari: 13 – 20 %
Total fatty acids: 60-75 %
Ukupne masne kiseline: 60 – 75 %
Water (Karl Fischer): ≤ 0,5 %
Voda (Karl Fischer): ≤ 0,5 %
Magnesium citrate malate is a white to yellowish-white, amorphous powder.
Magnezij citrat malat amorfni je prah žućkastobijele boje.
Chemical formula: Mg5(C6H5O7)2(C4H4O5)2
Kemijska formula: Mg5(C6H5O7)2(C4H4O5)2
Chemical name: Pentamagnesium di-(2-hydroxybutanedioate)-di-(2-hydroxypropane-1,2,3-tricarboxylate)
Kemijski naziv: Pentamagnezij di-(2-hidroksibutandioat)-di-(2-hidroksipropan-1,2,3-trikarboksilat)
CAS No.: 1259381-40-2
CAS br.: 1259381-40-2
Molecular weight: 763,99 Daltons (anhydrous)
Molekulska masa: 763,99 Daltona (bezvodno)
Solubility: Freely soluble in water (about 20 g in 100 ml)
Topljivost: lako topljiv u vodi (oko 20 g u 100 ml)
Description of the physical state: Amorphous powder
Opis fizičkog stanja: amorfni prah
Assay magnesium: 12,0-15,0 %
Analiza magnezija: 12,0 – 15,0 %
Loss on drying (120 °C/4 hours): ≤ 15 %
Gubitak pri sušenju (4 sata na 120 °C): ≤ 15 %
Colour (solid): White to yellowish-white
Boja (u krutom stanju) bijela do žućkastobijela
Colour (20 % aqueous solution): Colourless to yellowish
Boja (20 % vodene otopine): bez boje do žućkasta
Appearance (20 % aqueous solution): Clear solution
Izgled (20 % vodene otopine): bistra otopina
pH (20 % aqueous solution): Approx. 6,0
pH (20 % vodene otopine): otprilike 6,0
Chloride: ≤ 0,05 %
Klorid: ≤ 0,05 %
Sulphate: ≤ 0,05 %
Sulfat: ≤ 0,05 %
Arsenic: ≤ 3,0 ppm
Arsen: ≤ 3,0 ppm
Lead: ≤ 2,0 ppm
Olovo: ≤ 2,0 ppm
Cadmium: ≤ 1 ppm
Kadmij: ≤ 1 ppm
Mercury: ≤ 0,1 ppm
Živa: ≤ 0,1 ppm
Magnolia bark extract is obtained from the bark of the plant Magnolia officinalis L. and produced with supercritical carbon dioxide.
Ekstrakt kore stabla magnolije dobiva se od kore biljke Magnolia officinalis L. i proizvodi s pomoću superkritičnog ugljikova dioksida.
The bark is washed and oven dried to reduce moisture content before being crushed and extracted with supercritical carbon dioxide.
Koru se pere i suši u pećnici radi smanjenja sadržaja vlage, a zatim je se drobi i ekstrahira s pomoću superkritičnog ugljikova dioksida.
The extract is dissolved in medical-grade ethanol and re-crystallised to yield magnolia bark extract.
Ekstrakt se otapa u etanolu medicinske kvalitete i ponovno se kristalizira kako bi se dobio ekstrakt kore stabla magnolije.
Magnolia bark extract is mainly composed of two phenolic compounds, magnolol and honokiol.
Ekstrakt kore stabla magnolije uglavnom se sastoji od dvaju fenolskih spojeva, magnolola i honokiola.
Appearance: Light brownish powder
Izgled: svjetlosmeđi prah
Magnolol & Honokiol: ≥ 94 %
Magnolol i honokiol: ≥ 94 %
Total Eudesmol: ≤ 2 %
Ukupno eudezmola: ≤ 2 %
Moisture: 0,50 %
Vlaga: 0,50 %
Arsenic (ppm): ≤ 0,5
Arsen (ppm): ≤ 0,5
Lead (ppm): ≤ 0,5
Olovo (ppm): ≤ 0,5
Methyl eugenol (ppm): ≤ 10
Metil eugenol (ppm): ≤ 10
Tubocurarine (ppm): ≤ 2,0
Turbokurarin (ppm): ≤ 2,0
Total Alkaloid (ppm): ≤ 100
Ukupno alkaloid (ppm): ≤ 100
Maize-germ oil high in unsaponifiable matter is produced by vacuum distillation and it is different from refined maize-germ oil in the concentration of the unsaponifiable fraction (1,2 g in refined maize-germ oil and 10 g in ‘maize-germ oil high in unsaponifiable matter’).
Ulje od kukuruznih klica bogato neosapunjivim tvarima proizvodi se vakuumskom destilacijom i razlikuje se od rafiniranog ulja kukuruznih klica po koncentraciji neosapunjive frakcije (1,2 g u rafiniranom ulju kukuruznih klica odnosno 10 g u „ulju kukuruznih klica bogatom neosapunjivim tvarima”).
Unsaponifiable matter: > 9,0 g/100 g
Neosapunjive tvari: > 9,0 g/100 g
Tocopherols: ≥ 1,3 g/100 g
Tokoferoli: ≥ 1,3 g/100 g
α-tocopherol (%): 10-25 %
α-tokoferol (%): 10–25 %
β-tocopherol (%): < 3,0 %
β-tokoferol (%): < 3,0 %
γ-tocopherol (%): 68-89 %
γ-tokoferol (%): 68 – 89 %
δ-tocopherol (%): < 7,0 %
δ-tokoferol (%): < 7,0 %
Sterols, triterpenic alcohols, methylsterols: > 6,5 g/100 g
Steroli, triterpenski alkoholi, metilsteroli: > 6,5 g/100 g
Fatty acids in triglycerides:
Masne kiseline u trigliceridima:
palmitic acid: 10,0-20,0 %
palmitinska kiselina: 10,0 – 20,0 %
stearic acid: < 3,3 %
stearinska kiselina: < 3,3 %
oleic acid: 20,0-42,2 %
oleinska kiselina: 20,0 – 42,2 %
linoleic acid: 34,0-65,6 %
linolna kiselina: 34,0 – 65,6 %
linolenic acid: < 2,0 %
linoleinska kiselina: < 2,0 %
Acid value: ≤ 6,0 mg KOH/g
Kiselinski broj: ≤ 6,0 mg KOH/g
Peroxide value: ≤ 10 mEq O2/kg
Peroksidni broj: ≤ 10 meq O2/kg
Iron (Fe): < 1500 μg/kg
Željezo (Fe): < 1500 μg/kg
Copper (Cu): < 100 μg/kg
Bakar (Cu): < 100 μg/kg
Polycyclic aromatic hydrocarbons (PAH) Benzo(a)pyrene: < 2 μg/kg
Policiklički aromatski ugljikovodici (PAH), benzo(a)piren: < 2 μg/kg
Treatment with active carbon is required to ensure that polycyclic aromatic hydrocarbons (PAH) are not enriched in the production of ‘maize-germ 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 kukuruznih klica bogatog neosapunjivim tvarima”
Methyl cellulose is cellulose obtained directly from natural strains of fibrous plant material and partially etherified with methyl groups.
Metilna celuloza jest celuloza dobivena izravno od prirodnih sojeva vlaknastog biljnog materijala i djelomično eterificirana metilnim skupinama.
Chemical name: Methyl ether of cellulose
Kemijski naziv: Metil eter celuloze
Chemical formula: The polymers contain substituted anhydroglucose units with the following general formula:
Kemijska formula: Polimeri sadržavaju supstituirane jedinice anhidroglukoze sljedeće opće formule:
C6H7O2(OR1)(OR2)(OR3) where R1, R2, R3 each may be one of the following:
C6H7O2(OR1)(OR2)(OR3) gdje svaki od R1, R2, R3 može biti jedno od sljedećeg:
Molecular weight: Macromolecules: from about 20000 (n about 100) up to about 380000 g/mol (n about 2000)
Molekulska masa: Makromolekule: od oko 20000 (n oko 100) do oko 380000 g/mol (n oko 2000)
Assay: Content not less than 25 % and not more than 33 % of methoxyl groups (-OCH3) and not more than 5 % of hydroxyethoxyl groups (-OCH2CH2OH)
Analiza: Sadržava najmanje 25 % i najviše 33 % metoksilnih skupina (–OCH3) i najviše 5 % hidroksietoksilnih skupina (–OCH2CH2OH)
Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless, granular or fibrous powder.
Slabo higroskopni bijeli, svjetložućkasti ili sivkasti, zrnati ili vlaknasti prah bez mirisa i okusa
Solubility: Swelling in water, producing a clear to opalescent, viscous, colloidal solution.
Topljivost: bubri u vodi, stvarajući bistru do opalescentnu, viskoznu, koloidnu otopinu.
Insoluble in ethanol, ether and chloroform.
Netopljiv u etanolu, eteru i kloroformu.
Soluble in glacial acetic acid.
Topljiv u ledenoj octenoj kiselini.
Loss on drying: ≤ 10 % (105 °C, 3 hours)
Gubitak pri sušenju: ≤ 10 % (105 °C, tri sata)
Sulphated Ash: ≤ 1,5 % determined at 800 ± 25 °C
Sulfatni pepeo: ≤ 1,5 % utvrđeno pri 800 ± 25 °C
pH: ≥ 5,0 and ≤ 8,0 (1 % colloidal solution)
pH: ≥ 5,0 i ≤ 8,0 (1 % koloidne otopine)
Arsenic: ≤ 3,0 mg/kg
Arsen: ≤ 3,0 mg/kg
Lead: ≤ 2,0 mg/kg
Olovo: ≤ 2,0 mg/kg
Mercury: ≤ 1,0 mg/kg
Živa: ≤ 1,0 mg/kg
Cadmium: ≤ 1,0 mg/kg
Kadmij: ≤ 1,0 mg/kg
Chemical name: N-[4-[[[(6S)-2-amino-1,4,5,6,7,8-hexahydro-5-methyl-4-oxo-6-pteridinyl]methyl]amino]benzoyl]-L-glutamic acid, glucosamine salt
Kemijski naziv: N-[4-[[[(6S)-2-amino-1,4,5,6,7,8-heksahidro-5-metil-4-okso-6-pteridinil]metil]amino]benzoil]-L-glutaminska kiselina, sol glukozamina
Chemical formula: C32H51N9O16
Kemijska formula: C32H51N9O16
Molecular weight: 817,80 g/mol (anhydrous)
Molekulska masa: 817,80 g/mol (bezvodna)
CAS No.: 1181972-37-1
CAS br.: 1181972-37-1
Appearance: Creamy to light-brown powder
Izgled: prah kremaste do svjetlosmeđe boje
Diastereoisomeric purity: At least 99 % of (6S)-5-methyltetrahydrofolic acid
Dijastereoizomerna čistoća: najmanje 99 % (6S)-5-metiltetrahidrofolne kiseline
Glucosamine assay: 34-46 % in dry basis
Sadržaj glukozamina: 34 – 46 % u suhoj tvari
ethyltetrahydrofolic acid assay: 54-59 % in dry basis
Sadržaj 5-metiltetrahidrofolne kiseline: 54 – 59 % u suhoj tvari
Water: ≤8,0 %
Voda: ≤ 8,0 %
Cadmium: ≤ 1,0 ppm
Kadmij: ≤ 1,0 ppm
Arsenic: ≤ 2,0 ppm
Arsen: ≤ 2,0 ppm
Boron: ≤ 10 ppm
Bor: ≤ 10 ppm
Total aerobic microbial count: ≤ 100 CFU/g
Ukupan broj aerobnih mikroorganizama: ≤ 100 CFU/g
Yeasts and moulds: ≤ 100 CFU/g
Kvasci i plijesni: ≤ 100 CFU/g
Escherichia coli: Absence in 10 g
Escherichia coli: nije prisutna u 10 g
Chemical name: Silanetriol, 1-methyl-
Kemijski naziv: Silanetriol, 1-metil-
Chemical formula: CH6O3Si
Kemijska formula: CH6O3Si
Molecular weight: 94,14 g/mol
Molekulska masa: 94,14 g/mol
CAS No: 2445-53-6
CAS br.: 2445-53-6
Organic Silicon (monomethylsilanetriol) preparation (aqueous solution):
Pripravak organskog silicija (monometilsilanetriol) (vodena otopina):
Acidity (pH): 6,4-6,8
Kiselost (pH): 6,4–6,8
Silicon: 100-150 mg Si/l
Silicij: 100 – 150 mg Si/l
Lead: ≤ 1,0 μg/l
Olovo: ≤ 1,0 μg/l
Mercury: ≤ 1,0 μg/l
Živa: ≤ 1,0 μg/l
Cadmium: ≤ 1,0 μg/l
Kadmij: ≤ 1,0 μg/l
Arsenic: ≤ 3,0 μg/l
Arsen: ≤ 3,0 μg/l
Solvents:
Otapala:
Methanol: ≤ 5,0 mg/kg (residual presence)
Metanol: ≤ 5,0 mg/kg (ostaci)
The novel food ingredient is a sterile aqueous extract obtained from the mycelium of Lentinula edodes cultivated in a submerged fermentation.
Taj je sastojak nove hrane sterilni vodeni ekstrakt dobiven iz micelija gljive Lentinula edodes kultiviran dubinskom fermentacijom.
It is a light brown, slightly turbid liquid.
Riječ je o svjetlosmeđoj, blago mutnoj tekućini.
Lentinan is a β-(1-3) β-(1-6)-D-glucan which has a molecular weight of approximately 5 × 105 Daltons, a degree of branching of 2/5 and a triple helical tertiary structure.
Lentinan je β-(1-3) β-(1-6)-D-glukan molekulske mase od oko 5 × 105 Daltona, sa stupnjem grananja od 2/5 i trostruko spiralnom tercijarnom strukturom.
Purity/Composition of the mycelial extract from Lentinula edodes:
Čistoća/sastav ekstrakta micelija gljive Lentinula edodes:
Moisture: 98 %
Vlaga: 98 %
Dry matter: 2 %
Suha tvar: 2 %
Free glucose: < 20 mg/ml
Slobodna glukoza: < 20 mg/ml
Total protein (*): < 0,1 mg/ml
Ukupno bjelančevine (*): < 0,1 mg/ml
N-containing constituents (**): < 10 mg/ml
Dijelovi koji sadržavaju N (**) < 10 mg/ml
Lentinan: 0,8 – 1,2 mg/ml
Lentinan: 0,8–1,2 mg/ml
Bradford method
Bradfordova metoda
Noni fruits (fruits of Morinda citrifolia L.) are pressed.
Plodovi biljke noni (plodovi biljke Morinda citrifolia L.) prešaju se.
The obtained juice is pasteurised.
Tako dobiveni sok pasterizira se.
An optional fermentation step before or after the pressing may occur.
Može se provesti dodatni korak fermentacije prije ili nakon prešanja.
Seeds and skin of the sun-dried fruits of Morinda citrifolia are separated.
Sjemenke i kora plodova biljke Morinda citrifolia odvajaju se.
The obtained pulp is filtered to separate juice from the flesh.
Dobiveno meso filtrira se kako bi se sok odvojio od mesa.
Desiccation of the produced juice occurs in one or two ways:
Dobiveni sok suši se na jedan od dvaju načina:
Either by atomisation using maize maltodextrins, this mixture is obtained by keeping the rates of inflow of the juice and maltodextrins constant
atomizacijom s pomoću kukuruznih maltodekstrina, mješavina se dobiva održavanjem stalne brzine ulaza soka i maltodekstrina
Or by zeodratation or drying and then mixing with an excipient, this process allows the juice to be dried initially and then mixed with maltodextrins (same amount as used in atomisation).
ili dehidracijom s pomoću zeolita ili sušenjem i naknadnim miješanjem s pomoćnom tvari. Tako se omogućuje početno sušenje soka te njegovo miješanje s maltodekstrinima (upotrebljava se ista količina kao u slučaju atomizacije).
The fruits of Morinda citrifolia are harvested by hand.
Plodovi biljke Morinda citrifolia beru se ručno.
Seeds and skin may be separated mechanically from the pureed fruits.
Sjemenke i koža mogu se mehanički odvojiti od plodova od kojih se radi kaša.
After pasteurisation, the puree is packaged in aseptic containers and stored under cold conditions.
Kaša se nakon pasterizacije pakira u sterilne spremnike i skladišti u hladnim uvjetima.
Morinda citrifolia concentrate is prepared from M. citrifolia puree by treatment with pectinolytic enzymes (50-60 °C for 1-2 h).
Koncentrat biljke Morinda citrifolia priprema se od kaše biljke M. citrifolia tako da je se obradi s pomoću pektolitičkih enzima (jedan do dva sata na 50–60 °C).
Then the puree is heated to inactivate the pectinases and then immediately cooled.
Zatim se kaša zagrijava kako bi se inaktivirale pektinaze te je se odmah rashlađuje.
The juice is separated in a decanter centrifuge.
Sok se odvaja dekantacijskom centrifugom.
Afterwards the juice is collected and pasteurised, prior to being concentrated in a vacuum evaporator from a brix of 6 to 8 to a brix of 49 to 51 in the final concentrate.
Zatim se sok prikuplja i pasterizira prije no što ga se koncentrira u vakuumskom otparivaču s vrijednosti od 6 do 8 brixa na 49 do 51 brixa u konačnom koncentratu.
Puree:
Kaša:
Moisture: 89-93 %
Vlaga: 89 – 93 %
Protein: < 0,6 g/100 g
Bjelančevine: < 0,6 g/100 g
Fat: ≤ 0,4 g/100 g
Masti: ≤ 0,4 g/100 g
Ash: < 1,0 g/100 g
Pepeo: < 1,0 g/100 g
Total carbohydrates: 5-10 g/100 g
Ukupni ugljikohidrati: 5–10 g/100 g
Fructose: 0,5-3,82 g/100 g
Fruktoza: 0,5–3,82 g/100 g
Glucose: 0,5-3,14 g/100 g
Glukoza: 0,5–3,14 g/100 g
Dietary fibre: < 0,5-3 g/100 g
Dijetetska vlakna: < 0,5–3 g/100 g
5,15-dimethylmorindol (*): ≤ 0,254 μg/ml
5,15-dimetilmorindol (*): ≤ 0,254 μg/ml
Lucidin (*): Not detectable
Lucidin (*): ne može se utvrditi
Alizarin (*): Not detectable
Alizarin (*): ne može se utvrditi
Rubiadin (*): Not detectable
Rubiadin (*): ne može se utvrditi
Moisture: 48-53 %
Vlaga: 48 – 53 %
Protein: 3-3,5 g/100 g
Bjelančevine: 3 – 3,5 g/100 g
Fat: < 0,04 g/100 g
Masti: < 0,04 g/100 g
Ash: 4,5-5,0 g/100 g
Pepeo: 4,5 – 5,0 g/100 g
Total carbohydrates: 37-45 g/100 g
Ukupni ugljikohidrati: 37–45 g/100 g
Fructose: 9-11 g/100 g
Fruktoza: 9–11 g/100 g
Glucose: 9-11 g/100 g
Glukoza: 9–11 g/100 g
Dietary fibre: 1,5-5,0 g/100 g
Dijetetska vlakna: 1,5 – 5,0 g/100 g
By an HPLC-UV method developed and validated for the analysis of anthraquinones in Morinda citrifolia puree and concentrate.
S pomoću metode HPLC-UV koja je razvijena i provjerena za analizu antrakinona u kaši i koncentratu biljke Morinda citrifolia.
Limits of detection: 2,5 ng/ml (5,15 dimethylmorindol); 50,0 ng/ml (lucidin); 6,3 ng/ml (alizarin) and 62,5 ng/ml (rubiadin).
Granice otkrivanja: 2,5 ng/ml (5,15 dimetilmorindola); 50,0 ng/ml (lucidin); 6,3 ng/ml (alizarin) i 62,5 ng/ml (rubiadin).
After cutting, the leaves of Morinda citrifolia are subject to drying and roasting steps.
Listove biljke Morinda citrifolia nakon rezanja se podvrgava sušenju i prženju.
The product has a particle size ranging from broken leaves to coarse powder with fines.
Veličina čestica proizvoda kreće se od slomljenih listova do grubog i sitnog praha.
It is of greenish brown to brown colour.
Zelenosmeđe je do smeđe boje.
Purity/Composition:
Čistoća/sastav:
Moisture: < 5,2 %
Vlaga: < 5,2 %
Protein: 17- 20 %
Bjelančevine: 17 – 20 %
Carbohydrate: 55-65 %
Ugljikohidrati: 55 – 65 %
Ash: 10-13 %
Pepeo: 10 – 13 %
Fat: 4-9 %
Masti: 4 – 9 %
Oxalic acid: < 0,14 %
Oksalna kiselina: < 0,14 %
Tannic acid: < 2,7 %
Taninska kiselina: < 2,7 %
5,15-dimethylmorindol: < 47 mg/kg
5,15-dimetilmorindol: < 47 mg/kg
Rubiadin: non detectable, ≤ 10 μg/kg
Rubiadin: ne može se utvrditi, ≤ 10 μg/kg
Lucidin: non detectable, ≤ 10 μg/kg
Lucidin: ne može se utvrditi, ≤ 10 μg/kg
Noni fruit powder is made from pulped noni (Morinda citrifolia L.) fruits by freeze-drying.
Prah plodova biljke noni proizvodi se od kaše plodova biljke noni (Morinda citrifolia L.) njezinim sušenjem smrzavanjem.
Fruits are pulped and seeds are removed.
Od plodova se napravi kaša i uklone se sjemenke.
After freeze-drying during which water is removed from noni fruits, the remaining noni pulp is milled to a powder and encapsulated.
Nakon sušenja smrzavanjem, pri čemu se iz plodova biljke noni uklanja voda, preostala kaša melje se u prah i stavlja u kapsule.
Purity/Composition
Čistoća/sastav
Moisture: 5,3-9 %
Vlaga: 5,3 – 9 %
Protein: 3,8-4,8 g/100 g
Bjelančevine: 3,8–4,8 g/100 g
Fat: 1-2 g/100 g
Masti: 1–2 g/100 g
Ash: 4,6-5,7 g/100 g
Pepeo: 4,6–5,7 g/100 g
Total carbohydrates: 80-85 g/100 g
Ukupni ugljikohidrati: 80–85 g/100 g
Fructose: 20,4-22,5 g/100 g
Fruktoza: 20,4–22,5 g/100 g
Glucose: 22-25 g/100 g
Glukoza: 22–25 g/100 g
Dietary fibre: 15,4-24,5 g/100 g
Dijetetska vlakna: 15,4–24,5 g/100 g
5,15-dimethylmorindol (*): ≤ 2,0 μg/ml
5,15-dimetilmorindol (*): ≤ 2,0 μg/ml
By an HPLC-UV method developed and validated for the analysis of anthraquinones in Morinda citrifolia fruit powder.
S pomoću metode HPLC-UV koja je razvijena i provjerena za analizu antrakinona u biljci Morinda citrifolia u prahu.
Limits of detection: 2,5 ng/ml (5,15 dimethylmorindol)
Granice otkrivanja: 2,5 ng/ml (5,15 dimetilmorindola)
Silicon: 3,3 %
Silicij: 3,3 %
Crystalline silica: max 0,1-0,3 % as impurity
Kristalni silicijev dioksid: najviše 0,1 – 0,3 % kao nečistoća
Oil enriched with phytosterols/phytostanols is composed of an oil fraction and a phytosterol fraction.
Ulje obogaćeno fitosterolima/fitostanolima sastoji se od frakcije ulja i frakcije fitosterola.
Free fatty acids (expressed as oleic acid): ≤ 2,0 %
Slobodne masne kiseline (izražene kao oleinska kiselina): ≤ 2,0 %
Monoacylglycerols (MAG): ≤ 10 %
Monoacilgliceroli (MAG): ≤ 10 %
Diacylglycerols (DAG): ≤ 25 %
Diacilgliceroli (DAG): ≤ 25 %
Triacylglycerols (TAG): Making up the balance
Triacilgliceroli (TAG): preostali udio
Phytosterol fraction:
Frakcija fitosterola:
campesterol: ≤ 40 %
kampesterol: ≤ 40 %
campestanol: ≤ 5,0 %
kampestanol: ≤ 5,0 %
brassicasterol ≤ 3,0 %
brasikasterol ≤ 3,0 %
other sterols/stanols: ≤ 3,0 %
drugi steroli/stanoli: ≤ 3,0 %
Moisture and volatile: ≤ 0,5 %
Vlaga i hlapljive tvari: ≤ 0,5 %
Peroxide value: < 5,0 meq/kg
Peroksidni broj: < 5,0 meq/kg
Trans fatty acids: ≤ 1 %
Transmasne kiseline: ≤ 1 %
Contamination/Purity (GC-FID or equivalent method) of phytosterols/phytostanols:
Kontaminacija/čistoća (GC-FID ili istovjetna metoda) fitosterola/fitostanola:
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 %.
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 većom od 99 %.
Acid value: ≤ 0,5 KOH/g oil
Kiselinski broj: ≤ 0,5 KOH/g ulja
Peroxide value: ≤ 5 meq O2/kg oil
Peroksidni broj: ≤ 5 meq O2/kg ulja
p-Anisidine value: ≤ 20
Vrijednost p-anisidina ≤ 20
Cold test at 0 °C: ≤ 3 hours
Testiranje hladnoćom pri 0 °C ≤ 3 sata
Moisture: ≤ 0,1 % (w/w)
Vlaga: ≤ 0,1 % (m/m)
Unsaponifiable matter: ≤ 5,0 %
Neosapunjive tvari: ≤ 5,0 %
Docosahexaeonic acid: ≥ 20 %
Dokozaheksaenska kiselina: ≥ 20 %
Eicosapentaenoic acid: ≥ 10 %
Eikozapentaenska kiselina: ≥ 10 %
Fruit storage before high-pressure treatment
skladištenje voća prije obrade pri visokom
Minimum 15 days at – 20 °C
najmanje 15 dana na temperaturi od –20 °C
Fruit harvested and stored in conjunction with good/hygienic agricultural and manufacturing practices
voće se bere i skladišti u skladu s dobrim/higijenskim poljoprivrednim i proizvodnim praksama
Fruit added
dodano voće
40 % to 60 % of thawed fruit
40 % do 60 % odmrznutog voća
Fruit homogenised and added to other ingredients
voće se homogenizira i dodaje drugim sastojcima
3,2 to 4,2
3,2 do 4,2
7 to 42
7 do 42
Assured by added sugars
osigurava se dodavanjem šećera
Final storage
završno skladištenje
60 days maximum at + 5 °C maximum
najviše 60 dana na temperaturi od najviše +5 °C
Equivalent to storage regimen for conventionally processed product
odgovara režimu skladištenja proizvoda prerađenih konvencionalnim metodama
Phosphated maize starch (phosphated distarch phosphate) is a chemically modified resistant starch derived from high amylose starch by combining chemical treatments to create phosphate cross-links between carbohydrate residues and esterified hydroxyl groups.
Fosfatirani kukuruzni škrob (fosfatirani diškrobni fosfat) kemijski je modificirani rezistentni škrob dobiven iz škroba s visokim udjelom amiloze kombiniranjem kemijskih postupaka kako bi se dobile poprečne fosfatne veze između ostataka ugljikohidrata i esterificiranih hidroksilnih skupina.
The novel food ingredient is a white or nearly white powder.
Taj je sastojak nove hrane bijeli ili gotovo bijeli prah.
CAS No: 11120-02-8
CAS br.: 11120-02-8
Chemical formula: (C6H10O5)n [(C6H9O5)2PO2H]x [(C6H9O5)PO3H2]y
Kemijska formula: (C6H10O5)n [(C6H9O5)2PO2H]x [(C6H9O5)PO3H2]y
n = number of glucose units; x, y = degrees of substitution
n = broj glukoznih jedinica, x, y = stupnjevi supstitucije
The chemical characteristics of phosphated distarch phosphate:
Kemijska svojstva fosfatiranog diškrobnog fosfata:
Loss on drying: 10-14 %
Gubitak pri sušenju: 10 – 14 %
pH: 4,5-7,5
pH: 4,5–7,5
Dietary fibre: ≥ 70 %
Dijetetska vlakna: ≥ 70 %
Starch: 7-14 %
Škrob: 7 – 14 %
Protein: ≤ 0,8 %
Bjelančevine: ≤ 0,8 %
Lipids: ≤ 0,8 %
Lipidi: ≤ 0,8 %
Residual bound phosphorus: ≤ 0,4 % (as phosphorus) ‘high amylose maize’ as source
Ostatak vezanog fosfora: ≤ 0,4 % (kao fosfor) „škrob s visokim udjelom amiloze” kao izvor
The novel food ingredient is yellow to brown powder.
Sastojak nove hrane prah je žute do smeđe boje.
Phosphatidylserine is obtained from fish phospholipids by an enzymatic transphosphorylation with the amino acid L-serine.
Fosfatidilserin se dobiva iz ribljih fosfolipida enzimskom transfosforilacijom aminokiselinom L-serin.
Specification of the phosphatidylserine product manufactured from fish phospholipids:
Specifikacija proizvoda fosfatidilserina proizvedenog od ribljih fosfolipida:
Phospholipids: ≥ 75 %
Fosfolipidi: ≥ 75 %
Phosphatidylserine: ≥ 35 %
Fosfatidilserin: ≥ 35 %
Glycerides: < 4,0 %
Gliceridi: < 4,0 %
Free L-serine: < 1,0 %
Slobodni L-serin: < 1,0 %
Tocopherols: < 0,5 % (1)
Tokoferoli: < 0,5 % 1 (*)
Peroxide value: < 5,0 meq O2/kg
Peroksidni broj: < 5,0 meq O2/kg
The novel food ingredient is off-white to light yellow powder.
Taj je sastojak nove hrane sivobijeli ili svjetložuti prah.