natgillin/translations-raw huggingface dataset:
The overall product is syrup, in addition to these oligosaccharides, contains mainly fructose but also the disaccharide leucrose and other disaccharides.
Konačni je proizvod sirup koji uz te oligosaharide sadržava uglavnom fruktozu, ali i disaharidnu leukrozu i druge disaharide.
Total solids: 75-80 %
Ukupno krute tvari: 75 – 80 %
Moisture: 20-25 %
Vlaga: 20 – 25 %
Sulphatase: Max 0,05 %
Sulfataza: najviše 0,05 %
pH: 3,5-6,0
pH: 3,5 – 6,0
Conductivity < 200 (30 %)
Vodljivost < 200 (30 %)
Nitrogen < 10 ppm
Dušik < 10 ppm
Fructose: 35-45 % d.w.
Fruktoza: 35 – 45 % d.w.
Leucrose: 7-15 % d.w.
Leukroza: 7 – 15 % d.w.
Other disaccharides: Mах 3 %
Drugi disaharidi: najviše 3 %
Higher saccharides: 40-60 % d.w
Viši saharidi: 40 – 60 % d.w.
Sugar Cane Fibre is derived from the dry cell wall or fibrous residue remaining after expression or extraction of sugar juice from sugar cane, of the Saccharum genotype.
Vlakna šećerne trske dobivaju se iz suhe stanične stijenke ili vlaknastog ostatka nakon istiskivanja ili ekstrakcije šećernog soka iz šećerne trske genotipa Saccharum.
It consists primarily of cellulose and hemicellulose.
Sastoji se uglavnom od celuloze ili hemiceluloze.
The production process consists of several steps, including: chipping, alkaline digestion, removal of lignins and other non-cellulosic components, bleaching of purified fibres, acid washing and neutralization.
Postupak proizvodnje ima nekoliko koraka, uključujući: drobljenje, lužnatu digestiju, uklanjanje lignina i drugih neceluloznih sastavnih dijelova, izbjeljivanje pročišćenih vlakana, kiselo pranje i neutralizaciju.
Ash: ≤ 0,3 %
Pepeo: ≤ 0,3 %
Total Dietary Fibre (AOAC) dry basis (all insoluble): ≥ 95 %
Ukupno dijetetskih vlakana (AOAC) na temelju mase suhe tvari (sve netopljivo): ≥ 95 %
of which: Hemicellulose (20-25 %) and cellulose (70-75 %)
od čega: hemiceluloza (20 – 25 %) i celuloza (70 – 75 %)
Silica (ppm): ≤ 200
silicijev dioksid (ppm): ≤ 200
Protein: 0,0 %
Bjelančevine: 0,0 %
Fat: Trace
Masti: u tragovima
pH: 4-7
pH: 4 – 7
Cadmium (ppm): ≤ 0,1
Kadmij (ppm): ≤ 0,1
Yeast and moulds (CFU/g): ≤ 1000
Kvasci i plijesni (CFU/g): ≤ 1000
Salmonella: Absence
Salmonella: nije prisutan
Listeria monocytogenes: Absence
Listeria monocytogenes: nije prisutan
The sunflower extract is obtained by a concentration factor of 10 of the unsaponifiable fraction of refined sunflower oil extracted from the seeds of the sunflower, Helianthus Annuus L.
Ekstrakt suncokreta dobiva se koncentracijskim faktorom neosapunjive frakcije rafiniranog suncokretova ulja ekstrahiranog iz sjemenki suncokreta (Helianthus Annuus L) koji iznosi 10.
Oleic acid (C18:1): 20 %
Oleinska kiselina (C18:1): 20 %
Linoleic acid (C18:2): 70 %
Linolna kiselina (C18:2): 70 %
Unsaponifiable matter: 8,0 %
Neosapunjive tvari: 8,0 %
Phytosterols: 5,5 %
Fitosteroli: 5,5 %
Tocopherols: 1,1 %
Tokoferoli: 1,1 %
The dried product is obtained from the marine microalgae Tetraselmis chuii, belonging to the Chlorodendraceae family, cultivated in sterile sea water in closed photobioreactors insulated from the outside air.
Sušeni proizvod dobiva se od morske mikroalge Tetraselmis chuii, iz porodice Chlorodendraceae, koja se uzgaja u sterilnoj morskoj vodi u zatvorenim fotobioreaktorima izoliranima od vanjskog zraka.
Identified by means of nuclear marker rDNA 18 S (sequence analysed no less than 1600 base pairs) in the National Centre for Biotechnology information (NCBI) database: Not less than 99,9 %
Utvrđeno na temelju nuklearnog markera rDNK 18 S (niz analiziran na najmanje 1600 baznih parova) u bazi podataka Nacionalnog centra za biotehnološke informacije (NCBI): najmanje 99,9 %
Humidity: ≤ 7,0 %
Vlažnost: ≤ 7,0 %
Proteins: 35-40 %
Bjelančevine: 35 – 40 %
Ashes: 14-16 %
Pepeo: 14 – 16 %
Carbohydrates: 30-32 %
Ugljikohidrati: 30 – 32 %
Fibre: 2-3 %
Vlakna: 2 – 3 %
Fat: 5-8 %
Masti: 5 – 8 %
Saturated fatty acids: 29-31 % of total fatty acids
Zasićene masne kiseline: 29 – 31 % ukupnih masnih kiselina
Monounsaturated fatty acids: 21-24 % of total fatty acids
Mononezasićene masne kiseline: 21 – 24 % ukupnih masnih kiselina
Polyunsaturated fatty acids: 44-49 % of total fatty acids
Polinezasićene masne kiseline: 44 – 49 % ukupnih masnih kiselina
Iodine: ≤ 15 mg/kg
Jod: ≤ 15 mg/kg
Scortum/Therapon barcoo is a species of fish in the family Terapontidae.
Scortum/Therapon barcoo vrsta je ribe iz porodice Terapontidae.
Taxonomic Identification: Class: Actinopterygii > order: Perciformes > family: Terapontidae > genus: Therapon or Scortum Barcoo
Taksonomska identifikacija. Razred: Actinopterygii > red: Perciformes > porodica: Terapontidae > rod: Therapon ili Scortum Barcoo
Composition of fish flesh:
Sastav ribljeg mesa:
Protein (%): 18-25
Bjelančevine (%) 18 – 25
Moisture (%): 65-75
Vlažnost (%) 65 – 75
Ash (%): 0,5-2,0
Pepeo (%): 0,5 – 2,0
Energy (KJ/Kg): 6000-11500
Energetska vrijednost (KJ/kg): 6000 – 11500
Carbohydrates (%): 0,0
Ugljikohidrati (%): 0,0
Fat (%): 5-15
Masti (%): 5 – 15
Fatty acids (mg FA/g fillet):
Masne kiseline (mg masne kiseline/g filea)
Σ PUFA n-3: 1,2-20,0
Σ PUFA n-3: 1,2 – 20,0
Σ PUFA n-6: 0,3-2,0
Σ PUFA n-6: 0,3 – 2,0
PUFA n-3/n-6: 1,5-15,0
PUFA n-3/n-6: 1,5 – 15,0
Total omega 3 acids: 1,6-40,0
Ukupno omega 3 kiseline: 1,6 – 40,0
Total omega 6 acids: 2,6-10,0
Ukupno omega 6 kiseline: 2,6 – 10,0
Tagatose is produced by isomerization of galactose by means of chemical or enzymatic conversion, or by epimerization of fructose by means of enzymatic conversion.
Tagatoza se proizvodi izomerizacijom galaktoze kemijskom ili enzimskom pretvorbom ili epimerizacijom fruktoze enzimskom pretvorbom.
These are single-step conversions.
Riječ je o jednostupanjskim pretvorbama.
Appearance: White or almost white crystals
Izgled: bijeli ili gotovo bijeli kristali
Chemical name: D-tagatose
Kemijski naziv: D-tagatoza
Synonym: D-lyxo-Hexulose
Istoznačnica: D-likso-heksuloza
CAS number: 87-81-0
CAS broj: 87-81-0
Chemical formula: C6H12O6
Kemijska formula: C6H12O6
Formula weight: 180,16 (g/mol)
Masa formule: 180,16 (g/mol)
Assay: ≥ 98 % on a dry weight basis
Analiza: ≥ 98 % na temelju mase suhe tvari
Loss on drying: ≤ 0,5 % (102 °C, 2 hours)
Gubitak pri sušenju: ≤ 0,5 % (102 °C, dva sata)
Specific Rotation: [α]20D: – 4 to – 5,6° (1 % aqueous solution) (*)
Specifična rotacija: [α]20D: –4 do –5,6 ° (1 % vodene otopine) (*)
Melting range: 133-137 °C
Raspon tališta: 133 – 137 °C
Lead: ≤ 1,0 mg/kg (**)
Olovo: ≤ 1,0 mg/kg
The selection of sample size and method of sample preparation may be based on the principles of the method described in FNP 5.
Utvrditi primjenom tehnike atomske apsorpcije prikladne za određenu razinu. Odabir veličine čestica i metode pripreme uzorka može se temeljiti na načelima metode opisane u FNP 5.
‘Instrumental methods’ (*).
„Instrumentalne metode” (*).
Taxifolin-rich extract from the wood of Dahurian Larch (Larix gmelinii (Rupr.) Rupr) is a white to pale-yellow powder that crystallizes from hot aqueous solutions.
ekstrakt bogat taksifolinom dobiven iz dahurskog ariša (Larix gmelinii (Rupr.)) prah je bijele do bljedožute boje koji se kristalizira iz vrućih vodenih otopina.
Chemical name: [(2R,3R)-2-(3,4 dihydroxyphenyl)-3,5,7-trihydroxy-2,3-dihydrochromen-4-one, also called (+) trans (2R,3R)- dihydroquercetin]
Kemijski naziv: [(2R,3R)-2-(3,4 dihidroksifenil)-3,5,7-trihidroksi-2,3-dihidrokromen-4-on, poznat i pod nazivom (+) trans (2R,3R)- dihidrokvercetin]
Chemical formula: C15H12O7
Kemijska formula: C15H12O7
Molecular mass: 304,25 Da
Molekulska masa: 304,25 Da
CAS No: 480-18-2
CAS br.: 480-18-2
Physical parameter
Fizički parametar
Moisture: ≤ 10 %
Vlaga: ≤ 10 %
Taxifolin (m/m): ≥ 90,0 % of the dry weight
Taksifolin (m/m): ≥ 90,0 % mase suhe tvari
Arsenic: ≤ 0,02 mg/kg
Arsen: ≤ 0,02 mg/kg
Dichlorodiphenyltrichloroethane (DDT): ≤ 0,05 mg/kg
Diklorodifeniltrikloretan (DDT): ≤ 0,05 mg/kg
Ethanol: < 5000 mg/kg
Etanol: < 5000 mg/kg
Total Plate Count (TPC): ≤ 104 CFU/g
Ukupni broj mikroorganizama (UBM): ≤ 104 CFU/g
Enterobacteria: ≤ 100/g
Enterobakterije: ≤ 100/g
Yeast and Mould: ≤ 100 CFU/g
Kvasci i plijesan: ≤ 100 CFU/g
Escherichia coli: Absence/1 g
Escherichia coli: Odsutnost/1 g
Staphylococcus aureus: Absence/1 g
Staphylococcus aureus: Odsutnost/1 g
Pseudomonas: Absence/1 g
Pseudomonas: Odsutnost/1 g
Content, usual observed range (%)
Udio, raspon koji se obično bilježi (%)
Kaempferol
Kemferol
Water (*)
Voda (*)
A non-reducing disaccharide that consists of two glucose moieties linkes by an α-1,1-glucosidic bond.
Nereducirajući disaharid koji se sastoji od dviju polovica glukoze povezanih alfa-1,1-glikozidnom vezom.
It is obtained from liquefied starch by a multistep enzymatic process.
Dobiva se enzimskim procesom u više koraka iz tekućeg škroba.
The commercial product is the dihydrate.
Komercijalni je proizvod dihidrat.
Virutally odourless, white or almost white crystals with a sweet taste
Bijeli ili gotovo bijeli kristali gotovo bez mirisa, slatkog okusa
Synonyms: α,α-trehalose
Istoznačnice: α,α-trehaloza
Chemical name: α-D-glucopyranosyl-α-D-glucopyranoside, dihydrate
Kemijski naziv: α-D-glukopiranozil-α-D-glukopiranozid, dihidrat
CAS No.: 6138-23-4 (dihydrate)
CAS br.: 6138-23-4 (dihidrat)
Chemical formula: C12H22O11 · 2H2O (dihydrate)
Kemijska formula: C12H22O11 · 2H2O (dihidrat)
Formula weight: 378,33 (dihydrate)
Masa formule: 378,33 (dihidrat)
The selection of sample size and method of sample preparation may be based on the principles of the method described in FNP 5 (1), ‘Instrumental methods’
Odabir veličine čestica i metode pripreme uzorka može se temeljiti na načelima metode opisane u FNP 5 (*), „Instrumentalne metode”
Principle: trehalose is identified by liquid chromatography and quantified by comparison to a reference standard containing standard trehalose
Načelo: trehaloza se identificira tekućom kromatografijom i kvantificira usporedbom s referentnim standardom koji sadržava standardnu trehalozu
Preparation of sample solution: weigh accurately about 3 g of dry sample into a 100 ml volumetric flask and add about 80 ml of purified, deionised water.
Priprema otopine uzorka: precizno izmjeriti oko 3 g suhog uzorka u odmjernoj tikvici od 100 ml i dodati oko 80 ml pročišćene deionizirane vode.
Bring sample to complete dissolution and dilute to mark with purified deionised water.
Potpuno otopiti uzorak i razrijediti ga do oznake pročišćenom deioniziranom vodom.
Filter through a 0,45 micron filter
Filtrirati kroz filtar od 0,45 mikrona.
Preparation of standard solution: dissolve accurately weighed quantities of dry standard reference trehalose in water to obtain a solution having known concentration of about 30 mg of trehalose per ml.
Priprema standardne otopine: otopiti precizno izmjerenu količinu suhe standardne referentne trehaloze u vodi da bi se dobila otopina poznate koncentracije od oko 30 mg trehaloze po mililitru
Apparatus: liquid chromatography equipped with a refractive index detector and integrating recorder
Oprema: uređaj za tekućinsku kromatografiju opremljen detektorom indeksa refrakcije i ugrađenim snimačem
Column: Shodex Ionpack KS-801 (Showa Denko Co.) or equivalent
Kolona: Shodex Ionpack KS-801 (Showa Denko Co.) ili istovjetna
length: 300 mm
dužina: 300 mm
diameter: 10 mm
promjer: 10 mm
temperature: 50 °C
temperatura: 50 °C
Mobile phase: water
Mobilna faza: voda
flow rate: 0,4 ml/min
brzina protoka: 0,4 ml/min
Injection volume: 8 μl
Volumen za ubrizgavanje: 8 μl
Procedure: inject separately equal volumes of the sample solution and the standard solution into the chromatograph.
Postupak: u kromatograf odvojeno ubrizgati jednake volumene otopine uzorka i standardne otopine.
Record the chromatograms and measure the size of response of the trehalose peak
Snimiti kromatogram i izmjeriti veličinu odgovora vršne vrijednosti trehaloze.
Calculate the quantity, in mg, of trehalose in 1 ml of the sample solution by the following formula:
Izračunati količinu (u mg) trehaloze u 1 ml otopine uzorka s pomoću sljedeće formule:
% trehalose = 100 × (RU/RS) (WS/WU)
% trehaloze = 100 × (RU/RS) (WS/WU)
peak area of trehalose in the standard preparation
vršna vrijednost trehaloze u standardnom pripravku
peak area of trehalose in the sample preparation
vršna vrijednost trehaloze u pripravku uzorka
weight in mg of trehalose in the standard preparation
masa u mg trehaloze u standardnom pripravku
weight of dry sample in mg
masa suhog uzorka u mg
Solubility: Freely soluble in water, very slightly soluble in ethanol
Topljivost: lako topljiv u vodi, vrlo slabo topljiv u etanolu
Specific rotation: [α]D20 + 199° (5 % aqueous solution)
Specifična rotacija: [α]D20 + 199 ° (5 % vodene otopine))
Melting point: 97 °C (dihydrate)
Talište: 97 °C (dihidrat)
Loss on drying: ≤ 1,5 % (60 °C, 5 h)
Gubitak pri sušenju: ≤ 1,5 % (60 °C, pet sati)
Total ash: ≤ 0,05 %
Ukupan pepeo: ≤ 0,05 %
UV treated mushrooms (Agaricus bisporus)
Gljive (Agaricus bisporus) tretirane UV zračenjem
Commercially grown Agaricus bisporus to which UV light treatment is applied to harvested mushrooms.
Komercijalno uzgojene gljive Agaricus bisporus na koje se nakon berbe primjenjuje tretman UV svjetlom.
UV radiation: a process of radiation in ultraviolet light within the wavelength of 200-800 nm.
UV zračenje: postupak zračenja ultraljubičastim svjetlom unutar raspona valnih duljina od 200 do 800 nm.
Chemical name: (3β,5Z,7E,22E)-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol
Kemijski naziv: (3β,5Z,7E,22E)-9,10-sekoergosta-5,7,10(19),22-tetraen-3-ol
Synonym: Ergocalciferol
Istoznačnica: Ergokalciferol
CAS No: 50-14-6
CAS br.: 50-14-6
Molecular weight: 396,65 g/mol
Molekulska masa: 396,65 g/mol
Vitamin D2 in the final product: 5-10 μg/100 g fresh weight at the expiration of shelf life
Vitamin D2 u konačnom proizvodu: 5–10 μg/100 g svježe mase pri isteku roka trajanja
Baker's yeast (Saccharomyces cerevisiae) is treated with ultraviolet light to induce the conversion of ergosterol to vitamin D2 (ergocalciferol).
Pekarski kvasac (Saccharomyces cerevisiae) podvrgava se ultraljubičastom zračenju kako bi se potaknulo pretvaranje ergosterola u vitamin D2 (ergokalciferol).
Vitamin D2 content in the yeast concentrate varies between 1800000-3500000 IU vitamin D/100 g (450-875 μg/g).
Sadržaj vitamina D2 u koncentratu kvasca varira od 1800000 do 3500000 IU vitamina D/100 g (450–875 μg/g).
Tan-coloured, free-flowing granules
Sipka zrnca boje kože
Chemical name: (5Z,7E,22E)-(3S)-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol
Kemijski naziv: (5Z,7E,22E)-3S,-9,10-sekoergosta-5,7,10(19),22-tetraen-3-ol
CAS No.: 50-14-6
CAS br.: 50-14-6
Microbiological criteria for the yeast concentrate:
Mikrobiološki kriteriji za koncentrat kvasca:
Coliforms: ≤ 103/g
Koliformi: ≤ 10 3/g
UV-treated bread is yeast leavened bread and rolls (without toppings) to which a treatment with ultraviolet radiation is applied after baking in order to convert ergosterol to vitamin D2 (ergocalciferol).
Kruh tretiran UV zračenjem čine dizani kruh i pecivo (bez posipa) tretiran ultraljubičastim zračenjem nakon pečenja radi pretvaranja ergosterola u vitamin D2 (ergokalciferol).
UV radiation: A process of radiation in ultraviolet light within the wavelength of 240-315 nm for maximum of 5 seconds with energy input of 10-50 mJ/cm2.
UV zračenje: postupak zračenja ultraljubičastom svjetlošću unutar raspona valnih duljina od 240 do 315 nm tijekom najviše pet sekundi s dozom zračenja od 10 do 50 mJ/cm2.
Chemical name: (5Z,7E,22E)-3S-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol
Kemijski naziv: (5Z,7E,22E)-3S-9,10-sekoergosta-5,7,10(19),22-tetraen-3-ol
Vitamin D2 (ergocalciferol) in the final product: 0,75-3 μg/100 g (*)
Vitamin D2 (ergokalciferol) u konačnom proizvodu: 0,75 – 3 μg/100 g (*)
Yeast in dough: 1-5 g/100 g (**)
Kvasac u tijestu: 1 – 5 g/100 g (**)
EN 12821, 2009, European Standard.
EN 12821, 2009., Europska norma.
UV-treated milk is cow's milk (whole and semi-skimmed) to which a treatment with ultraviolet (UV) radiation via turbulent flow is applied after pasteurisation.
Mlijeko tretirano UV zračenjem kravlje je mlijeko (punomasno i djelomično obrano) na koje je primijenjen tretman ultraljubičastim (UV) zračenjem s pomoću turbulentnog strujanja nakon pasterizacije.
UV radiation: A process of radiation in ultraviolet light within the wavelength of 200-310 nm with energy input of 1045 J/l.
UV zračenje: postupak zračenja ultraljubičastom svjetlošću unutar raspona valnih duljina od 200 do 310 nm dozom zračenja od 1045 J/l
Chemical name: (1S,3Z)-3-[(2E)-2-[(1R,3aS,7aR)-7a-methyl-1-[(2R)-6-methylheptan-2-yl]-2,3,3a,5,6,7-hexahydro-1H-inden-4-ylidene]ethylidene]-4-methylidenecyclohexan-1-ol
Kemijski naziv: (1S,3Z)-3-[(2E)-2-[(1R,3aS,7aR)-7a-metil-1-[(2R)-6-metilheptan-2-il]-2,3,3a,5,6,7-heksahidro-1H-inden-4-iliden]etiliden]-4-metilidencikloheksan-1-ol
Synonym: Cholecalciferol
Istoznačnica: kolekalciferol
CAS No: 67-97-0
CAS br.: 67-97-0
Molecular weight: 384,6377 g/mol
Molekulska masa: 384,6377 g/mol
Vitamin D3 in the final product:
Vitamin D3 u konačnom proizvodu:
Whole milk (*): 0,5-3,2 μg/100 g (**)
Punomasno mlijeko (*): 0,5 – 3,2 μg/100 g (**)
Semi-skimmed milk (*): 0,1–1,5 μg/100 g (**)
Djelomično obrano mlijeko (*): 0,1–1,5 μg/100 g (**)
This novel food is produced by a synthetic or microbiological process.
Ta se nova hrana proizvodi posebnim odobrenim sintetskim ili mikrobiološkim procesom.
Specification of synthetic Vitamin K2 (menaquinone-7)
Specifikacija sintetičkog vitamina K2 (menakinon-7)
Chemical Name: (all-E)-2-(3,7,11,15,19,23,27-Heptamethyl-2,6,10,14,18,22,26-octacosaheptaenyl)-3-methyl-1,4-naphtalenedione
Kemijski naziv: (all-E)-2-(3,7,11,15,19,23,27-heptametil-2,6,10,14,18,22,26-oktakozaheptenil)-3-metil-1,4-naftalenedion
CAS Number: 2124-57-4
CAS broj: 2124-57-4
Molecular formula: C46H64O2
Molekulska formula: C46H64O2
Molecular weight: 649 g/mol
Molekulska masa: 649 g/mol
Appearance: Yellow powder
Izgled: žuti prah
Purity: Max 6,0 % cis-isomer, max 2,0 % other impurities
Čistoća: najviše 6,0 % cis-izomer, najviše 2,0 % drugih nečistoća
Content: 97-102 % Menaquinone-7 (including at least 92 % all-trans Menaquinone-7)
Sadržaj: 97 – 102 % menakinon-7 (uključujući najmanje 92 % all-trans menakinona-7)
Specifications of microbiologically produced Vitamin K2 (menaquinone-7)
Specifikacija vitamina K2 (menakinon-7) proizvedenog mikrobiološkim procesom
Source: Bacillus subtilis spp. natto
Izvor: Bacillus subtilis spp. natto
Vitamin K2 (2-methyl-3-all-trans-polyprenyl-1,4-naphthoquinones), or the menaquinone series, is a group of prenylated naphthoquinone derivatives.
Vitamin K2 (2-metil-3-all-trans-poliprenil-1,4-naftokinoni), ili niz menakinona, skupina je preniliranih derivata naftokinona.
The number of isoprene residues, where 1 isoprene unit consists of 5 carbons comprising the side chain, is used to characterise the menaquinone homologues.
Količina ostataka izoprena, pri čemu se jedna jedinica izoprena sastoji od pet ugljika koji čine bočni lanac, upotrebljava se za označivanje homologa menakinona.
It is presented in an oil suspension that primarily contains MK-7 and MK-6 to a smaller extent.
Nalazi se u suspenziji ulja koja se primarno sastoji od MK-7 i, u manjoj količini, MK-6.
Vitamin K2 (menaquinones) series with menaquinone-7 (MK-7)(n = 6) being C46H64O2, menaquinone-6 (MK-6)(n = 5) being C41H56O2 and menaquinone-4 (MK-4)(n = 3) being C31H40O2.
Serije vitamina K2 (menakinon), pri čemu je menakinon-7 (MK-7)(n = 6) C46H64O2, menakinon-6 (MK-6)(n = 5) C41H56O2 i menakinon-4 (MK-4)(n = 3) C31H40O2.
White crystalline powder obtained by enzymatic extraction from Triticum aestivum L. bran, rich in arabinoxylan oligosaccharides
Bijeli kristalni prah dobiven enzimskom ekstrakcijom iz mekinja biljke Triticum aestivum L., bogat oligosaharidima arabinoksilana.
Dry matter: Min. 94 %
Suha tvar: najmanje 94 %
Arabinoxylan oligosaccharides: Min 70 % of dry matter
Oligosaharidi arabinoksilana: najmanje 70 % suhe tvari
Average degree of polymerisation of arabinoxylan oligosaccharides: 3-8
Prosječni stupanj polimerizacije oligosaharida arabinoksilana: 3 – 8
Ferulic acid (bound to arabinoxylan oligosaccharides): 1-3 % of dry matter
Ferulinska kiselina (vezana uz oligosaharide arabinoksilana): 1 – 3 % suhe tvari
Total poly/oligosaccharides: Min 90 %
Ukupno polisaharidi/oligosaharidi: najmanje 90 %
Protein: Max 2 % of dry matter
Bjelančevine: najviše 2 % suhe tvari
Ash: Max 2 % of dry matter
Pepeo: najviše 2 % suhe tvari
Microbiological parameters:
Mikrobiološki parametri:
Mesophilic bacteria – total count: Max 10000/g
Mezofilne bakterije – ukupna količina: najviše 10000/g
Yeasts: Max 100/g
Kvasci: najviše 100/g
Fungi: Max 100/g
Gljive: najviše 100/g
Bacillus cereus: Max 1000/g
Bacillus cereus: najviše 1000/g
Clostridium perfringens: Max 1000/g
Clostridium perfringens: najviše 1000/g
The chemical name for ‘yeast beta-glucans’ is (1-3),(1-6)-β-D-glucans.
Kemijski naziv za „beta-glukan iz kvasca” jest (1-3),(1-6)-ß-D-glukani.
Beta-glucans consist of a backbone of β-1-3-linked glucose residues that are branched by β-1-6-linkages, to which chitin and mannoproteins are linked by β-1-4-bonds.
Beta-glukani se sastoje od okosnice glukozidnih ostataka povezanih ß-1-3-vezama koji se granaju ß-1-6-vezama na koje se ß-1-4-vezama vežu hitin i manoproteini.
Beta-glucans are isolated from yeast Saccharomyces cerevisiae.
Beta-glukani izoliraju se iz kvasca Saccharomyces cerevisiae.
The tertiary structure of the glucan cell wall of Saccharomyces cerevisiae consists of chains of β-1,3-linked glucose residues, branched by β-1,6-linkages, forming a backbone to which are linked chitin via β-1,4- bonds, β-1,6-glucans and some mannoproteins.
Tercijarna struktura stanične stijenke glukana kvasca Saccharomyces cerevisiae sastoji se od lanaca ostataka ß-1,3-povezane glukoze, koji se granaju ß-1,6-vezama te tako stvaraju osnovu na koju se vežu hitin ß-1,4-vezama, ß-1,6-glukani i neki manoproteini.
This novel food is available in three different forms: soluble, insoluble and insoluble in water, but dispersible in many liquid matrices.
Ta je nova hrana dostupna u tri različita oblika: topljiva, netopljiva i netopljiva u vodi, ali disperzivna u brojnim tekućim matricama.
Chemical characteristics yeast (Saccharomyces cerevisiae) beta-glucans:
Kemijska svojstva beta-glukana iz kvasca (Saccharomyces cerevisiae):
Soluble form:
Topljivi oblik:
Total carbohydrates: > 75 %
Ukupni ugljikohidrati: > 75 %
Beta-glucans (1,3/1,6): > 75 %
Beta-glukani (1,3/1,6): > 75 %
Ash: < 4,0 %
Pepeo: < 4,0 %
Moisture: < 8,0 %
Vlaga: < 8,0 %
Protein: < 3,5 %
Bjelančevine: < 3,5 %
Fat: < 10 %
Masti: < 10 %
Insoluble form:
Netopljivi oblik:
Total carbohydrates: > 70 %
Ukupni ugljikohidrati: > 70 %
Beta-glucans (1,3/1,6): > 70 %
Beta-glukani (1,3/1,6): > 70 %
Ash: ≤ 12 %
Pepeo: ≤ 12 %
Protein: < 10 %
Bjelančevine: < 10 %
Fat: < 20 %
Masti: < 20 %
Insoluble in water, but dispersible in many liquid matrices:
Netopljivi u vodi, ali disperzivni u brojnim tekućim matricama:
(1,3)-(1,6)-β-D-Glucans: > 80 %
(1,3)-(1,6)-β-D-glukani: > 80 %
Ash: < 2,0 %
Pepeo: < 2,0 %
Moisture: < 6,0 %
Vlaga: < 6,0 %
Protein: < 4,0 %
Bjelančevine: < 4,0 %
Total fat: < 3,0 %
Ukupne masti: < 3,0 %
Microbiological data:
Mikrobiološki podaci:
Total plate count: < 1000 CFU/g
Ukupan broj živih mikroorganizama: < 1000 CFU/g
Total coliforms: < 10 CFU/g
Ukupni koliformi: < 10 CFU/g
Yeast: < 25 CFU/g
Kvasac: < 25 CFU/g
Mould: < 25 CFU/g
Plijesan: < 25 CFU/g
Lead: < 0,2 mg/g
Olovo: < 0,2 mg/g
Arsenic: < 0,2 mg/g
Arsen: < 0,2 mg/g
Mercury: < 0,1 mg/g
Živa: < 0,1 mg/g
Cadmium: < 0,1 mg/g
Kadmij: < 0,1 mg/g
Zeaxanthin is a naturally occurring xanthophyll pigment, it is an oxygenated carotenoid.
Zeaksantin je prirodni ksantofilni pigment i oksigenirani karotenoid.
The synthetic zeaxanthin is presented either as a spray-dried powder of gelatin or starch base (‘beadlets’) with added α-tocopherol and ascorbyl palmitate or as a corn oil suspension with added α-tocopherol.
Sintetski zeaksantin nalazi se ili u obliku praha sušenog raspršivanjem na bazi želatine ili škroba („kapljice”) s dodanim α-tokoferolom i askorbilpalmitatom, ili u obliku suspenzije s kukuruznim uljem s dodanim α-tokoferolom.
Synthetic zeaxanthin is produced by a multi-step chemical synthesis from smaller molecules.
Sintetski zeaksantin proizvodi se iz manjih molekula kemijskom sintezom u više koraka.
Orange-red crystalline powder with little or no odour.
Riječ je o narančastocrvenom kristalnom prahu s blagim mirisom ili bez mirisa.