natgillin/translations-raw huggingface dataset:
Mannitol: 1-10 %
Manitol: 1 – 10 %
Natural salts/Free Minerals: 0,5-1,0 %
Prirodne soli/slobodni minerali: 0,5 – 1,0 %
Fucoidan: 50-55 %
Fukoidan: 50 – 55 %
Alginate: 2,0-4,0 %
Alginat: 2,0 – 4,0 %
Polyphloroglucinol: 1,0-3,0 %
Polifloroglucinol: 1,0 – 3,0 %
Mannitol: 25-35 %
Manitol: 25 – 35 %
Natural salts/Free Minerals: 8-10 %
Prirodne soli/slobodni minerali: 8 – 10 %
Protein: 1,0-1,5 %
Bjelančevine: 1,0 – 1,5 %
(synthetic)
(sintetička)
Chemical name: α-l-Fucopyranosyl-(1→2)-β-d-galactopyranosyl-(1→4)-d-glucopyranose
Kemijski naziv: α-l-fukopiranozil-(1→2)-β-d-galaktopiranozil-(1→4)-d-glukopiranoza
Chemical formula: C18H32O15
Kemijska formula: C18H32O15
CAS No: 41263-94-9
CAS br.: 41263-94-9
Molecular weight: 488,44 g/mol
Molekulska masa: 488,44 g/mol
2′- fucosyllactose is a white to off-white powder that is produced by a chemical synthesis process and is isolated by crystallisation.
2′-fukozil laktoza prah je bijele do sivobijele boje koji se proizvodi postupkom kemijske sinteze i izolira kristalizacijom.
2′-Fucosyllactose: ≥ 95 %
2′-fukozil laktoza: ≥ 95 %
D-Lactose: ≤ 1,0 w/w %
D-laktoza: ≤ 1,0 m/m %
L-Fucose: ≤ 1,0 w/w %
L-fukoza: ≤ 1,0 m/m %
Difucosyl-d-lactose isomers: ≤ 1,0 w/w %
Izomeri difukozil-d-laktoze: ≤ 1,0 m/m %
2′-Fucosyl-d-lactulose: ≤ 0,6 w/w %
2′-fukozil-d-laktuloza: ≤ 0,6 m/m %
pH (20 °C, 5 % solution): 3,2-7,0
pH (20 °C, 5 %-tna otopina): 3,2–7,0
Water (%): ≤ 9,0 %
Voda (%): ≤ 9,0 %
Ash, sulphated: ≤ 0,2 %
Sulfatni pepeo: ≤ 0,2 %
Acetic acid: ≤ 0,3 %
Octena kiselina: ≤ 0,3 %
Residual solvents (methanol, 2-propanol, methyl acetate, acetone): ≤ 50,0 mg/kg singly, ≤ 200,0 mg/kg in combination)
Ostaci otapala (metanol, 2-propanol, metil acetat, aceton): ≤ 50,0 mg/kg pojedinačno, ≤ 200,0 mg/kg zajedno)
Residual proteins: ≤ 0,01 %
Ostaci bjelančevina: ≤ 0,01 %
Palladium: ≤ 0,1 mg/kg
Paladij: ≤ 0,1 mg/kg
Nickel: ≤ 3,0 mg/kg
Nikal: ≤ 3,0 mg/kg
Aerobic mesophilic bacteria total count: ≤ 500 CFU/g
Ukupan broj aerobnih mezofilnih bakterija: ≤ 500 CFU/g
Yeasts and Moulds: ≤ 10 CFU/g
Kvasci i plijesni: ≤ 10 CFU/g
Residual endotoxins: ≤ 10 EU/mg
Ostaci endotoksina: ≤ 10 EU/mg
(microbial source)
(mikrobni izvor)
Chemical name: α-L-Fucopyranosyl-(1→2)-β-D-galactopyranosyl-(1→4)-D-glucopyranose
Kemijski naziv: α-L-fukopiranozil-(1→2)-β-D-galaktopiranozil-(1→4)-D-glukopiranoza
Genetically modified strain of Escherichia coli K-12
Genetski modificirani soj bakterije Escherichia coli (K-12)
Genetically modified strain of Escherichia coli BL21
Genetski modificirani soj bakterije Escherichia coli (BL21)
2′-Fucosyllactose is a white to off-white crystalline powder that is produced by a microbial process.
2′-fukozil laktoza kristalni je prah bijele do sivobijele boje koji se proizvodi mikrobiološkim procesom.
2′-Fucosyllactose is isolated by crystallisation.
2′-fukozil laktoza izolira se kristalizacijom
2′-Fucosyllactose: ≥ 94 %
2′-fukozil laktoza: ≥ 94 %
D-Lactose: ≤ 3,0 %
D-laktoza: ≤ 3,0 %
L-Fucose: ≤ 1,0
L-fukoza: ≤ 1,0
Difucosyl-D-lactose: ≤ 1,0 %
Difukozil-D-laktoza: ≤ 1,0 %
2′-Fucosyl-D-lactulose: ≤ 1,0 %
2′-fukozil-D-laktuloza: ≤ 1,0 %
pH (20 °C, 5 % solution): 3,2-5,0
pH (20 °C, 5 %-tna otopina): 3,2-5,0
Water: ≤ 5,0 %
Voda: ≤ 5,0 %
Ash, sulphated: ≤ 1,5 %
Sulfatni pepeo: ≤ 1,5 %
Acetic acid: ≤ 1,0 %
Octena kiselina: ≤ 1,0 %
Yeasts: ≤ 10 CFU/g
Kvasci: ≤ 10 CFU/g
Moulds: ≤ 100 CFU/g
Plijesni: ≤ 100 CFU/g
Endotoxins: ≤ 10 EU/mg
Endotoksini: ≤ 10 EU/mg
2′-Fucosyllactose is a white to off white powder and the liquid concentrate (45 % ± 5 % w/v) aqueous solution is a colourless to slight yellow clear aqueous solution.
2′-fukozil laktoza prah je bijele do sivobijele boje, a vodena otopina njegova tekućeg koncentrata (45 % ± 5 % m/v) bezbojna je ili blago žućkasta bistra vodena otopina.
2′-Fucosyllactose is produced by a microbiological process.
2′-fukozil laktoza proizvodi se mikrobiološkim procesom.
2′-Fucosyllactose is isolated by spray drying.
2′-fukozil laktoza izolira se postupkom sušenja raspršivanjem.
2′-Fucosyllactose: ≥ 90 %
2′-fukozil laktoza: ≥ 90 %
Lactose: ≤ 5,0 %
Laktoza: ≤ 5,0 %
Fucose: ≤ 3,0 %
Fukoza: ≤ 3,0 %
ucosyllactose: ≤ 5,0 %
3′-fukozil laktoza: ≤ 5,0 %
Fucosylgalactose: ≤ 3,0 %
Fukosilgalaktoza: ≤ 3,0 %
Difucosyllactose: ≤ 5,0 %
Difukosilaktoza: ≤ 5,0 %
Glucose: ≤ 3,0 %
Glukoza: ≤ 3,0 %
Galactose: ≤ 3,0 %
Galaktoza: ≤ 3,0 %
Water: ≤ 9,0 % (powder)
Voda: ≤ 9,0 % (prah)
Ash, sulphated: ≤ 0,5 % (powder and liquid)
Sulfatni pepeo: ≤ 0,5 % (prah i tekućina)
Residual proteins: ≤ 0,01 % (powder and liquid)
Ostaci bjelančevina: ≤ 0,01 % (prah i tekućina)
Lead: ≤ 0,02 mg/kg (powder and liquid);
Olovo: ≤ 0,02 mg/kg (prah i tekućina);
Arsenic: ≤ 0,2 mg/kg (powder and liquid)
Arsen: ≤ 0,2 mg/kg (prah i tekućina)
Cadmium: ≤ 0,1 mg/kg (powder and liquid)
Kadmij: ≤ 0,1 mg/kg (prah i tekućina)
Mercury: ≤ 0,5 mg/kg (powder and liquid)
Živa: ≤ 0,5 mg/kg (prah i tekućina)
Total plate count: ≤ 104 CFU/g (powder), ≤ 5000 CFU/g (liquid)
Ukupan broj živih mikroorganizama: ≤ 104 CFU/g (mikrob. prah), ≤ 5000 CFU/g (tekućina)
Yeasts and Moulds: ≤ 100 CFU/g (powder); ≤ 50 CFU/g (liquid)
Kvasci i plijesni: ≤ 100 CFU/g (prah) ≤ 50 CFU/g (tekućina)
Enterobacteriaceae/Coliforms: absence in 11 g (powder and liquid)
Enterobakterije/koliformi: nisu prisutne u 11 g (prah i tekućina)
Salmonella: negative/100 g (powder), negative/200 ml (liquid)
Salmonella: negativno/100 g (prah), negativno/200 ml (tekućina)
Cronobacter: negative/100 g (powder), negative/200 ml (liquid)
Cronobacter: negativno/100 g (prah), negativno/200 ml (tekućina)
Endotoxins: ≤ 100 EU/g (powder), ≤ 100 EU/ml (liquid)
Endotoksini: ≤ 100 EU/mg (prah), ≤ 100 EU/ml (tekućina)
Aflatoxin M1: ≤ 0,025 μg/kg (powder and liquid)
Aflatoksin M1: ≤ 0,025 μg/kg (prah i tekućina)
Galacto-oligosaccharide is produced from milk lactose by an enzymatic process using β-galactosidases from Aspergillus oryzae, Bifidobacterium bifidum and Bacillus circulans.
Galaktooligosaharid proizvodi se od laktoze enzimskim procesom s pomoću β-galaktozidaze iz Aspergillus oryzae, Bifidobacterium bifidum i Bacillus circulans.
GOS: min 46 % Dry Matter (DM)
GOS: najmanje 46 % suhe tvari (DM)
Lactose: max 40 % DM
Laktoza: najviše 40 % DM
Glucose: max 22 % DM
Glukoza: najviše 22 % DM
Galactose: min 0,8 % DM
Galaktoza: najmanje 0,8 % DM
Ash: max 4,0 % DM
Pepeo: najviše 4,0 % DM
Protein: max 4,5 % DM
Bjelančevine: najviše 4,5 % DM
Nitrite: max. 2 mg/kg
Nitrit: najviše 2 mg/kg
Glucosamine HCl from Aspergillus niger and genetically modified strain of E. Coli K12
Glukozamin HCl iz gljive Aspergillus niger i genetski modificiranog soja bakterije E. Coli K12
White crystalline odourless powder
Bijeli kristalni prah bez mirisa
Molecular formula: C6H13NO5 · HCl
Molekulska formula: C6H13NO5·HCl
Relative molecular mass: 215,63 g/mol
Relativna molekulska masa: 215,63 g/mol
D-Glucosamine HCl 98,0-102,0 % of reference standard (HPLC)
D-glukozamin HCl 98,0–102,0 % referentnog standarda (HPLC)
Specific rotation + 70,0° - + 73,0°
Specifična rotacija + 70,0° do + 73,0°
Glucosamine sulphate KCl from Aspergillus niger and genetically modified strain of E. Coli K12
Glukozamin HCl iz gljive Aspergillus niger i genetski modificiranog soja bakterije E. Coli K12
Molecular formula: (C6H14NO5)2SO4 · 2KCl
Molekulska formula: (C6H14NO5)2SO4 ·2KCl
Relative molecular mass: 605,52 g/mol
Relativna molekulska masa: 605,52 g/mol
D-Glucosamine Sulphate 2KCl 98,0-102,0 % of reference standard (HPLC)
D-glukozamin sulfat 2KCl 98,0–102,0 % referentnog standarda (HPLC)
Specific Rotation + 50,0° to + 52,0°
Specifična rotacija + 50,0 ° do + 52,0 °
Glucosamine sulphate NaCl from Aspergillus niger and genetically modified strain of E. Coli K12
Glukozamin NaCl iz gljive Aspergillus niger i genetski modificiranog soja bakterije E. Coli K12
Molecular formula: (C6H14NO5)2SO4 · 2NaCl
Molekulska formula: (C6H14NO5)2SO4 ·2NACL
Relative molecular mass: 573,31 g/mol
Relativna molekulska masa: 573,31 g/mol
D-Glucosamine HCl: 98-102 % of reference standard (HPLC)
D-glukozamin HCl: 98–102 % referentnog standarda (HPLC)
Specific Optical Rotation: + 52° - + 54°
Specifična optička rotacija: + 52 ° do + 54 °
Native guar gum is the ground endosperm of seeds from natural strains of guar Cyamopsis tetragonolobus L. Taub.
Prirodna guar guma mljeveni je endosperm sjemenki prirodnih sojeva guar gume Cyamopsis tetragonolobus L. Taub.
(Leguminosae family).
(porodica Leguminosae).
It consists of a high molecular weight polysaccharide, primarily composed of galactopyranose and mannopyranose units combined through glycosidic linkages, which may be described chemically as a galactomannan (galactomannan content not less than 75 %).
Sastoji se od polisaharida velike molekulske mase koje uglavnom čine jedinice galaktopiranoze i manopiranoze povezane glikozidnim vezama i koje se može kemijski opisati kao galaktomanan (sadržaj galaktomanana najmanje 75 %).
Appearance: White to yellowish powder
Izgled: prah bijele do žućkaste boje
Molecular weight: Between 50000 – 8000000 Daltons
Molekulska masa: od 50000 do 8000000 Daltona
CAS number: 9000-30-0
CAS broj: 9000-30-0
EINECS Number: 232-536-8
EINECS broj: 232-536-8
Purity: As specified by Commission Regulation (EU) No 231/2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council [7] & by Commission Implementing Regulation (EU) 2015/175 of 5 February 2015 laying down special conditions applicable to the import of guar gum originating in or consigned from India due to contamination risks by pentachlorophenol and dioxins [8].
Čistoća: Kako je propisano Uredbom Komisije (EU) br. 231/2012 o utvrđivanju specifikacija za prehrambene aditive navedene u prilozima II. i III. Uredbi (EZ) br. 1333/2008 Europskog parlamenta i Vijeća [7] i Provedbenom uredbom Komisije (EU) 2015/175 od 5. veljače 2015. o utvrđivanju posebnih uvjeta za uvoz guar gume podrijetlom ili poslane iz Indije zbog rizika kontaminacije pentaklorofenolom i dioksinima [8].
Physico-chemical properties:
Fizičko-kemijska svojstva:
Shelf-life: 2 years
Rok trajanja: dvije godine
Colour: White
Boja: bijela
Odour: Light
Miris: blagi
Average diameter of particles: 60-70 μm
Prosječan promjer čestica: 60–70 μm
Moisture: Max 15 %
Vlaga: Najviše 15 %
Viscosity (*) at 1 hour —
Viskoznost (*) nakon jednog sata –
Viscosity (*) at 2 hours: Min 3600 mPa.s
Viskoznost (*) nakon dva sata: najmanje 3600 mPa.s
Viscosity (*) at 24 hours: Min 4000 mPa.s
Viskoznost (*) nakon 24 sata: najmanje 4000 mPa.s
Solubility: Soluble in hot and cold water
Topljivost: topljiva u vrućoj i hladnoj vodi
pH for 10g/L, at 25 °C - 6-7,5
pH u 10 g/L, pri 25 °C – 6 do 7,5
Useful life: 1 year
Korisni vijek trajanja: jedna godina
Colour: White/off white with absence or minimal presence of black spots
Boja: bijela/sivobijela bez crnih točkica ili s neznatnim brojem crnih točkica
Average diameter of particles: 1-10 mm
Prosječan promjer čestica: 1–10 mm
Viscosity (*) at 1 hour: Min 3000 mPa.s
Viskoznost (*) nakon jednog sata: najmanje 3000 mPa.s
Viscosity (*) at 2 hours —
Viskoznost (*) nakon 2 sata —
Viscosity(*) at 24 hours —
Viskoznost (*) nakon 24 sata —
Solubility - Soluble in hot and cold water
Topljivost – topljiva u vrućoj i hladnoj vodi
pH for 10g/L, at 25 °C - 5-7,5
pH u 10 g/L, pri 25 °C – 5 do 7,5
The measurements of viscosity are carried out under the following conditions: 1 %, 25 °C, 20 rpm
Viskoznost se mjeri u sljedećim uvjetima: 1 %, 25 °C, 20 rpm
Heat-treated fermented milk products are produced with Bacteroides xylanisolvens (DSM 23964) as starter culture.
U proizvodnji toplinski obrađenih fermentiranih mliječnih proizvoda kao starter kultura upotrebljava se bakterija Bacteroides xylanisolvens (DSM 23964).
The final product does not contain viable cells of Bacteroides xylanisolvens (DSM 23964) (*).
Konačni proizvod ne sadržava žive stanice bakterije Bacteroides xylanisolvens (DSM 23964) (*).
Modified DIN EN ISO 21528-2.
Kako je izmijenjeno normom DIN EN ISO 21528-2.
Hydroxytyrosol is a pale yellow viscous liquid obtained by chemical synthesis
Hidroksitirozol je blijedožuta viskozna tekućina koja se dobiva kemijskom sintezom
Molecular formula: C8H10O3
Molekulska formula: C8H10O3
Molecular weight: 154,6 g/mol
Molekulska masa: 154,6 g/mol
CAS No: 10597-60-1
CAS br.: 10597-60-1
Moisture ≤ 0,4 %
Vlaga ≤ 0,4 %
Odour: Characteristic
Miris: Karakterističan
Taste: Slightly bitter
Okus: Gorkast
Solubility (water): Miscible with water
Topljivost (voda) (%): Miješa se s vodom
pH: 3,5-4,5
pH: 3,5 – 4,5
Refractive Index: 1,571-1,575
Indeks refrakcije: 1,571 – 1,575
Hydroxytyrosol: ≥ 99 %
Hidroksitirozol: ≥ 99 %
Acetic acid: ≤ 0,4 %
Octena kiselina: ≤ 0,4 %
Hydroxytyrosol acetate: ≤ 0,3 %
Hidroksitirozol acetat: ≤ 0,3 %
Sum of homovanillic acid, iso-homovanilic acid, and 3-methoxy-4hydroxyphenylglycol: ≤ 0,3 %
Suma homovanilijske kiseline, izohomovanilijske kiseline i 3-metoksi-4hidroksifenilglikola: ≤ 0,3 %
Lead: ≤ 0,03 mg/kg
Olovo: ≤ 0,03 mg/kg
Cadmium: ≤ 0,01 mg/kg
Kadmij: ≤ 0,01 mg/kg
Mercury: ≤ 0,01 mg/kg
Živa: ≤ 0,01 mg/kg
Residual Solvents
Ostaci otapala
Ethyl acetate: ≤ 25,0 mg/kg
Etil acetat: ≤ 25,0 mg/kg
Isopropanol: ≤ 2,50 mg/kg
Izopropanol: ≤ 2,50 mg/kg
Methanol: ≤ 2,00 mg/kg
Metanol: ≤ 2,00 mg/kg
Tetrahydrofuran: ≤ 0,01 mg/kg
Tetrahidrofuran: ≤ 0,01 mg/kg
The Ice Structuring Protein (ISP) preparation is a light-brown liquid produced by submerged fermentation of a genetically-modified strain of food-grade baker's yeast (Saccharomyces cerevisiae) in which a synthetic gene for the ISP has been inserted into the yeast's genome.
Pripravak proteina za formiranje leda (ISP) svjetlosmeđa je tekućina koja se proizvodi dubinskom fermentacijom genetski modificiranog soja pekarskog kvasca prehrambene kvalitete (Saccharomyces cerevisiae) pri čemu je sintetski gen za ISP umetnut u genom kvasca.
The protein is expressed and secreted into the growth medium where it is separated from the yeast cells by micro-filtration and concentrated by ultra-filtration.
Bjelančevina se istiskuje i izlučuje u uzgojni medij gdje se odvaja od stanica kvasca mikrofiltriranjem te koncentrira ultrafiltriranjem.
As a result, the yeast cells are not transferred into the ISP preparation as such or under an altered form.
Zbog toga se stanice kvasca ne prenose u pripravak ISP-a kao takve ni u nekom izmijenjenom obliku.
The ISP preparation consists of native ISP, glycosylated ISP and proteins and peptides from the yeast and sugars as well as acids and salts commonly found in food.
Pripravak ISP-a sastoji se od izvornog ISP-a, glikoliziranog ISP-a te bjelančevina i peptida iz kvasca i šećera, kao i kiselina i soli koje se obično nalaze u hrani.
The concentrate is stabilised with 10 mM citric acid buffer.
Koncentrat se stabilizira puferom od 10 mM limunske kiseline.
Assay: ≥ 5 g/l active ISP
Analiza: ≥ 5 g/l aktivnog ISP-a
pH: 2,5-3,5
pH: 2,5 – 3,5
Ash: ≤ 2,0 %
Pepeo: ≤ 2,0 %
DNA: Not detectable
DNK: ne može se utvrditi
Aqueous extract of dried leaves of Ilex guayusa
Vodeni ekstrakt dobiven od sušenih listova biljke Ilex guayusa
Dark brown liquid.
Tamnosmeđa tekućina.
Aqueous extracts of dried leaves of Ilex guayusa.
Vodeni ekstrakti dobiveni od sušenih listova biljke Ilex guayusa
Protein: < 0,1 g/100 ml
Bjelančevine: < 0,1 g/100 ml
Fat: < 0,1 g/100 ml
Masti: < 0,1 g/100 ml
Carbohydrate: 0,2–0,3 g/100 ml
Ugljikohidrati: 0,2 – 0,3 g/100 g
Total sugars: < 0,2 g/100 ml
Ukupni šećeri: < 0,2 g/100 ml
Caffeine: 19,8–57,7 mg/100 ml
Kofein: 19,8 – 57,7 mg/100 g
Theobromine: 0,14–2,0 mg/100 ml
Teobromin: 0,14 – 2,0 mg/100 g
Chlorogenic acids: 9,9–72,4 mg/100 ml
Klorogenske kiseline: 9,9 – 72,4 mg/100 g
Solubility (water) (%): > 99
Topljivost (voda) (%): > 99
Glucose (% dry basis): ≤ 5,0
Glukoza (% na temelju suhe tvari): ≤ 5,0
Isomaltose + DP3 to DP9 (% dry basis): ≥ 90
Izomaltoza + DP3 do DP9 (% suhe tvari): ≥ 90
Moisture (%): ≤ 4,0
Vlažnost (%) ≤ 4,0
Sulphated ash (g/100 g): ≤ 0,3
Sulfatni pepeo (g/100 g): ≤ 0,3
Lead (mg/kg): ≤ 0,5
Olovo (mg/kg) ≤ 0,5
Arsenic (mg/kg): ≤ 0,5
Arsen (mg/kg) ≤ 0,5
Syrup:
Sirup:
Dried solids (g/100 g): > 75
Osušene krute tvari (g/100 g): > 75
pH: 4 - 6
pH: 4–6
A reducing disaccharide that consists of one glucose and one fructose moiety linked by an alpha-1,6-glycosidic bond.
Reducirajući disaharid čiju jednu polovinu čini glukoza, a drugu fruktoza i povezane su alfa-1,6-glikozidnom vezom.
It is obtained from sucrose by an enzymatic process.
Dobiva se enzimskim procesom iz saharoze.
The commercial product is the monohydrate.
Komercijalni je proizvod monohidrat.
Appearance: Virtually odourless, white or almost white crystals with a sweet taste
Izgled: bijeli ili gotovo bijeli kristali gotovo bez mirisa, slatkog okusa
Chemical name: 6-O-α-D-glucopyranosyl-D-fructofuranose, monohydrate
Kemijski naziv: 6-O-α-D-glukopiranozil-D-fruktofuranoza, monohidrat
CAS No.: 13718-94-0
CAS br.: 13718-94-0
Chemical formula: C12H22O11 · H2O
Kemijska formula: C12H22O11 · H2O
Structural formula
Strukturna formula
Formula weight: 360,3 (monohydrate)
Masa formule: 360,3 (monohidrat)
Assay: ≥ 98 % on the dry basis
Analiza: ≥ 98 % na temelju suhe tvari
Loss on drying: ≤ 6,5 % (60 °C, 5 hours)
Gubitak pri sušenju: ≤ 6,5 % (60 °C, pet sati)
Lead: ≤ 0,1 mg/kg
Olovo: ≤ 0,1 mg/kg
Determine using an atomic absorption technique appropriate to the specified level.
Utvrditi primjenom tehnike atomske apsorpcije prikladne za određenu razinu.
The selection of sample size and method of sample preparation may be based on the principles of the method described in FNP 5 (*), ‘Instrumental methods’
Odabir veličine čestica i metode pripreme uzorka može se temeljiti na načelima metode opisane u FNP 5 (*), „Instrumentalne metode”
Food and Nutrition Paper 5 Rev. 2 — Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials (JECFA), 1991, 322 pp., English, ISBN 92-5-102991-1.
Food and Nutrition Paper 5 Rev. 2 – Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials (JECFA) (Dokument o hrani i prehrani 5, rev. 2. – Vodič o specifikacijama za općenite obavijesti, općenite analitičke tehnike, identifikacijska ispitivanja, testne otopine i druge referentne materijale (JECFA)), 1991., 322 stranice, engleski jezik, ISBN 92-5-102991-1.
Crystalline powder or colourless solution manufactured via catalytic hydrogenation of lactose.
Kristalni prah ili bezbojna otopina dobivena katalitičkom hidrogenacijom laktoze.
Nickel is used as a catalyst.
Nikal se upotrebljava kao katalizator.
Chemical name: 4-O-β-D-Galactopyranosyl-D-glucitol
Kemijski naziv: 4-O-β-D-galaktopiranozil-D-glucitol
Chemical formula: C12H24O11
Kemijska formula: C12H24O11
Molecular weight: 344,31 g/mol
Molekulska masa: 344,31 g/mol
CAS No: 585-86-4
CAS br.: 585-86-4
Solubility (in water): Very soluble in water
Topljivost (u vodi): vrlo topljiv u vodi
Specific rotation [α] D20 = + 13° to + 16°
Specifična rotacija [α] D20 = + 13 ° do + 16 °
Assay: ≥ 95 % d.b (d.b - expressed on the dry weight basis)
Analiza: ≥ 95 % d.b (d.b – izraženo na temelju mase suhe tvari)
Water: ≤ 10,5 %
Voda: ≤ 10,5 %
Other polyols: ≤ 2,5 % d.b
Ostali polioli: ≤ 2,5 % d.b
Reducing sugars: ≤ 0,2 % d.b
Reducirajući šećeri: ≤ 0,2 % d.b
Chlorides: ≤ 100 mg/kg d.b
Kloridi: ≤ 100 mg/kg suhe tvari
Sulphates: ≤ 200 mg/kg d.b
Sulfati: ≤ 200 mg/kg suhe tvari
Sulphated ash: ≤ 0,1 % d.b
Sulfatni pepeo: ≤ 0,1 % d.b
Nickel: ≤ 2,0 mg/kg d.b
Nikal: ≤ 2,0 mg/kg suhe tvari
Arsenic: ≤ 3,0 mg/kg d.b
Arsen: ≤ 3,0 mg/kg suhe tvari
Lead: ≤ 1,0 mg/kg d.b
Olovo: ≤ 1,0 mg/kg suhe tvari
Chemical name: β-d-Galactopyranosyl-(1→4)-2-acetamido-2-deoxy-β-d-glucopyranosyl-(1→3)-β-d-galactopyranosyl-(1→4)-d-glucopyranose
Kemijski naziv: β-d-Galaktopiranozil-(1→4)-2-acetamido-2-deoksi-β-d-glukopiranozil-(1→3)-β-d-galaktopiranozil-(1→4)- d-glukopiranoza
Chemical formula: C26H45NO21
Kemijska formula: C26H45NO21
CAS No: 13007-32-4
CAS br.: 13007-32-4
Molecular weight: 707,63 g/mol
Molekulska masa: 707,63 g/mol
Lacto-N-neotetraose is a white to off-white powder.
Lakto-N-neotetraoza bijeli je do sivobijeli prah.
Produced by a chemical synthesis process and is isolated by crystallisation.
Proizvodi se postupkom kemijske sinteze i izolira kristalizacijom.
Assay (water free): ≥ 96 %
Analiza (bez vode): ≥ 96 %
D-Lactose: ≤ 1,0 %
D-laktoza: ≤ 1,0 %
Lacto-N-triose II: ≤ 0,3 %
Lakto-N-trioza II: ≤ 0,3 %
Lacto-N-neotetraose fructose isomer: ≤ 0,6 %
Izomer fruktoze lakto-N-neotetraoze: ≤ 0,6 %
pH (20 °C, 5 % solution): 5,0-7,0
pH (20 °C, 5 %-tna otopina): 5,0-7,0
Water: ≤ 9,0 %
Voda: ≤ 9,0 %
Ash, sulphated: ≤ 0,4 %
Sulfatni pepeo: ≤ 0,4 %
Residual solvents (methanol, 2-propanol, methyl acetate, acetone): ≤ 50 mg/kg singly, ≤ 200 mg/kg in combination
Ostaci otapala (metanol, 2-propanol, metil acetat, aceton): ≤ 50 mg/kg pojedinačno, ≤ 200 mg/kg zajedno
Moulds: ≤ 10 CFU/g
Plijesni: ≤ 10 CFU/g
Lacto-N-neotetraose is a white to off-white crystalline powder that is produced by a microbiological process.
Lakto-N-neotetraoza kristalni je prah bijele do sivobijele boje koji se proizvodi mikrobiološkim procesom.
Lacto-N-neotetraose is isolated by crystallisation.
Lakto-N-neotetraoza izolira se kristalizacijom.
Assay (water free): ≥ 92 %
Analiza (bez vode): ≥ 92 %
Lacto-N-triose II: ≤ 3,0 %
Lakto-N-trioza II: ≤ 3,0 %
para-Lacto-N-neohexaose: ≤ 3,0 %
para-lakto-N-neoheksaoza: ≤ 3,0 %
Lacto-N-neotetraose fructose isomer: ≤ 1,0 %
Izomer fruktoze lakto-N-neotetraoze: ≤ 1,0 %
pH (20 °C, 5 % solution): 4,0-7,0
pH (20 °C, 5 %-tna otopina): 4,0–7,0
Residual solvents (methanol): ≤ 100 mg/kg
Ostaci otapala (metanol): ≤ 100 mg/kg
The Lucerne (Medicago sativa L.) is processed within 2 hours after harvest.
Lucerna (Medicago sativa L.) obrađuje se u roku od dva sata od berbe.
It is chopped and crushed.
Sjecka se i drobi.
By passing through an oleaginous-type press, the Lucerne provides a fibrous residue and press juice (10 % of dry matter).
Provlačenjem kroz prešu za ulje od lucerne se dobivaju vlaknasti ostaci i prešani sok (10 % suhe tvari).
The dry matter of this juice contains about 35 % of crude protein.
Suha tvar tog soka sadržava oko 35 % sirovog proteina.
The press juice (pH 5,8-6,2) is neutralised.
Prešani sok (pH 5,8–6,2) neutralizira se.
Preheating and vapour injection allows coagulation of proteins associated with carotenoid and chlorophyll pigments.
Prethodnim zagrijavanjem i ubrizgavanjem pare omogućuje se koagulacija bjelančevina povezanih s pigmentima karotenoida i klorofila.
The protein precipitate is separated by centrifugation and thereafter dried.
Talog bjelančevina odvaja se centrifugiranjem, a zatim suši.
After adding ascorbic acid the Lucerne protein concentrate is granulated and stored in inert gas or in cold storage.
Nakon što mu se doda askorbinska kiselina, koncentrat bjelančevina lucerne granulira se i pohranjuje u inertnom plinu ili hladnom spremištu.
Protein: 45-60 %
Bjelančevine: 45 – 60 %
Fat: 9-11 %
Masti: 9 – 11 %
Free carbohydrates (soluble fibre): 1-2 %
Slobodni ugljikohidrati (topljiva vlakna): 1 – 2 %
Polysaccharides (insoluble fibre): 11-15 %
Polisaharidi (netopljiva vlakna): 11 – 15 %
including cellulose: 2-3 %
uključujući celulozu: 2 – 3 %
Minerals: 8-13 %
Minerali: 8 – 13 %
Saponins: ≤ 1,4 %
Saponini: ≤ 1,4 %
Isoflavones: ≤ 350 mg/kg
Izoflavoni: ≤ 350 mg/kg
Coumestrol: ≤ 100 mg/kg
Kumestrol: ≤ 100 mg/kg
Phytates: ≤ 200 mg/kg
Fitati: ≤ 200 mg/kg
L-canavanine: ≤ 4,5 mg/kg
L-kanavanin ≤ 4,5 mg/kg
Synthetic lycopene is produced by the Wittig condensation of synthetic intermediates commonly used in the production of other carotenoids used in food.
Sintetski likopen proizvodi se Wittigovom kondenzacijom sintetskih posrednika koji se obično upotrebljavaju za proizvodnju drugih karotenoida koji se upotrebljavaju u hrani.
Synthetic lycopene consists of ≥ 96 % lycopene and minor quantities of other related carotenoid components.
Sintetski likopen sastoji se od ≥ 96 % likopena i manjih količina drugih povezanih komponenata karotenoida.
Lycopene is presented either as a powder in a suitable matrix or an oily dispersion.
Likopen je prisutan u obliku praha u odgovarajućoj matrici ili u obliku uljne disperzije.
The colour is dark red or red-violet.
Boja je tamnocrvena ili crvenoljubičasta.
Antioxidative protection has to be assured.
Mora se osigurati antioksidacijska zaštita.