natgillin/translations-raw huggingface dataset:
Free fatty acids: ≤ 0,45 % of the total fatty acid content
Slobodne masne kiseline: ≤ 0,45 % ukupnog sadržaja masnih kiselina
Trans fatty acids: ≤ 0,5 % of the total fatty acid content
Transmasne kiseline: ≤ 0,5 % ukupnog sadržaja masnih kiselina
Unsaponifiable matter: ≤ 1,5 %
Neosapunjive tvari: ≤ 1,5 %
Peroxide value: ≤ 5 meq/kg
Peroksidni broj: ≤ 5 meq/kg
Anisidin value: ≤ 20
Anisidinski broj: ≤ 20
Acid value: ≤ 1,0 KOH/g
Kiselinski broj: ≤ 1,0 KOH/g
Moisture: ≤ 0,5 %
Vlaga: ≤ 0,5 %
Argan oil is the oil obtained by cold pressing of the almond like kernels of the fruits of Argania spinosa (L.) Skeels.
Arganovo ulje dobiva se hladnim prešanjem sjemenki sličnih bademima iz plodova biljke Argania spinosa (L.) Skeels.
Kernels may be roasted prior to pressing, but with no direct contact with a flame.
Sjemenke se prije prešanja mogu prepržiti, ali ne smije ih se dovesti u izravan dodir s plamenom.
Palmitic acid (C16:0): 12-15 %
Palmitinska kiselina (C16:0): 12 – 15 %
Stearic acid (C18:0): 5-7 %
Stearinska kiselina (C18:0): 5 – 7 %
Oleic acid (C18:1): 43-50 %
Oleinska kiselina (C18:1): 43 – 50 %
Linoleic acid (C18:2): 29-36 %
Linolna kiselina (C18:2): 29 – 36 %
Unsaponifiable matter: 0,3-2 %
Neosapunjive tvari: 0,3 – 2 %
Total sterols: 100-500 mg/100 g
Ukupni steroli: 100 – 500 mg/100 g
Total tocopherols: 16-90 mg/100 g
Ukupni tokoferoli: 16–90 mg/100 g
Oleic acidity: 0,2-1,5 %
Oleinska kiselost: 0,2 – 1,5 %
Peroxide value: < 10 meq O2/kg
Peroksidni broj: < 10 meq O2/kg
Astaxanthin is a carotenoid produced by Haematococcus pluvialis algae.
Astaksantin je karotenoid koji proizvodi alga Haematococcus pluvialis.
Production methods for the growth of the algae are variable; using closed systems exposed to sunlight or strictly controlled illuminated light alternatively open ponds may be used.
Postoje različite metode uzgoja te alge. Mogu se upotrebljavati zatvoreni sustavi izloženi sunčevoj svjetlosti ili naizmjenično otvoreni ribnjaci sa strogo kontroliranim izvorom svjetlosti.
The algal cells are harvested and dried; the oleoresin is extracted using either super critical CO2 or a solvent (ethyl acetate).
Stanice alge sakupljaju se i suše, oleorezin se ekstrahira primjenom superkritičnog CO2 ili otapala (etil-acetata).
The Astaxanthin is diluted and standardized to 2,5 %, 5,0 %, 7,0 %, 10 %, 15 % or 20 % using olive oil, safflower oil, Sunflower oil or MCT (Medium Chain Triglycerides).
Astaksantin se razrjeđuje i standardizira do 2,5 %, 5,0 %, 7,0 %, 10 %, 15 % ili 20 % upotrebom maslinovog ulja, suncokretovog ulja ili MCT-a (trigliceridi srednjeg lanca).
Composition of the Oleoresin:
Sastav oleorezina:
Fat: 42,2- 99 %
Masti: 42,2 ± 99 %
Protein: 0,3-4,4 %
Bjelančevine: 0,3 – 4,4 %
Carbohydrate: 0-52,8 %
Ugljikohidrati: 0 – 52,8 %
Fibre: < 1,0 %
Vlakna: < 1,0 %
Ash: 0,0-4,2 %
Pepeo: 0,0 – 4,2 %
Specification of Carotenoids w/w%
Specifikacija karotenoida m/m %
Total Astaxanthins: 2,9-11,1 %
Ukupno astaksantina: 2,9 – 11,1 %
is-astaxanthin: 0,3-17,3 %
is-astaksantin: 0,3 – 17,3 %
is-astaxanthin: 0,2-7,0 %
is-astaksantin: 0,2 – 7,0 %
Astaxanthin monoesters: 79,8-91,5 %
Monoesteri astaksantina: 79,8 – 91,5 %
Astaxanthin diesters: 0,16-19,0 %
Diesteri astaksantina: 0,16 – 19,0 %
Β-Carotene: 0,01-0,3 %
β-karoten: 0,01 – 0,3 %
Lutein: 0-1,8 %
Lutein: 0 – 1,8 %
Canthaxanthin: 0-1,30 %
Kantaksantin: 0 – 1,30 %
Total aerobic bacteria: < 3000 CFU/g
Ukupan udio aerobnih bakterija: < 3000 CFU/g
Yeast and Moulds: < 100 CFU/g
Kvasci i plijesni: < 100 CFU/g
Coliforms: < 10 CFU/g
Koliformi: < 10 CFU/g
E. coli: Negative
E. coli: negativno
Salmonella: Negative
Salmonella: negativno
Staphylococcus: Negative
Staphylococcus: negativno
Basil (Ocimum basilicum L.) belongs to the family ‘Lamiaceae’ within the order ‘Lamiales’.
Bosiljak (Ocimum basilicum L.) pripada porodici „Lamiaceae” u redu „Lamiales”.
Highest level of purity of Basil seeds has to be ensured by filtering (optical, mechanical).
Najvišu razinu čistoće bosiljka potrebno je osigurati filtriranjem (optičkim, mehaničkim).
Production process of fruit juice and fruit/vegetable blend beverages containing Basil seeds (Ocimum basilicum L.) includes seed pre-hydration and pasteurisation steps.
Postupak proizvodnje voćnih sokova i pića od mješavine voća/povrća koji sadržavaju sjemenke bosiljka (Ocimum basilicum L.) uključuje korake prethodne hidratacije sjemenki i pasterizacije.
Microbiological controls and monitoring systems are in place.
Uspostavljene su mikrobiološke kontrole i sustavi praćenja.
Dry Matter: 94,1 %
Suha tvar: 94,1 %
Protein: 20,7 %
Bjelančevine: 20,7 %
Fat: 24,4 %
Masti: 24,4 %
Carbohydrate: 1,7 %
Ugljikohidrati: 1,7 %
Dietary Fibre 40,5 % (Method: AOAC 958.29)
40,5 % dijetetskih vlakana (metoda: AOAC 958.29)
Ash: 6,78 %
Pepeo: 6,78 %
Fermented black bean extract (Touchi extract) is a fine light-brown protein-rich powder obtained by water extraction of small soybeans (Glycine max (L.) Merr.) fermented with Aspergillus oryzae.
Ekstrakt fermentiranog crnog zrna soje (ekstrakt tochija) sitan je prah svjetlosmeđe boje bogat bjelančevinama koji se dobiva ekstrakcijom vode iz malih zrna soje (Glycine max (L.) Merr.) fermentiranih s pomoću gljive Aspergillus oryzae.
The extract contains an α-glucosidase inhibitor.
Ekstrakt sadržava inhibitor α-glukozidaze.
Fat: ≤ 1,0 %
Masti: ≤ 1,0 %
Protein: ≥ 55 %
Bjelančevine: ≥ 55 %
Water: ≤ 7,0 %
Voda: ≤ 7,0 %
Ash: ≤ 10 %
Pepeo: ≤ 10 %
Carbohydrate: ≥ 20 %
Ugljikohidrati: ≥ 20 %
a-glucosidase inhibitory activity: IC50 min 0,025 mg/ml
Aktivnost inhibitora α-glukozidaze: IC50 najmanje 0,025 mg/ml
Soy isoflavone: ≤ 0,3 g/100 g
Sojin izoflavon: ≤ 0,3 g/100 g
Bovine lactoferrin is a protein that occurs naturally in cows' milk.
Goveđi laktoferin bjelančevina je koja se prirodno nalazi u kravljem mlijeku.
Production process: Bovine lactoferrin is isolated from skimmed milk or cheese whey via ion exchange and subsequent ultra-filtration steps.
Postupak proizvodnje: Goveđi laktoferin dobiva se izolacijom iz obranog mlijeka ili sirne sirutke izmjenom iona i naknadnim koracima ultrafiltriranja.
Finally it is dried by freeze drying or spraying and the large particles are sieved out.
Naposljetku se suši smrzavanjem ili raspršivanjem, a velike se čestice prosijavaju.
It is a virtually odourless, light pinkish powder.
Riječ je o bezmirisnom prahu svjetloružičaste boje.
Physical-Chemical properties of Bovine lactoferrin:
Fizičko-kemijska svojstva goveđeg laktoferina:
Moisture: < 4,5 %
Vlaga: < 4,5 %
Ash: < 1,5 %
Pepeo: < 1,5 %
Arsenic: < 2,0 mg/kg
Arsen: < 2,0 mg/kg
Iron: < 350 mg/kg
Željezo: < 350 mg/kg
Protein: > 93 %
Bjelančevine: > 93 %
of which bovine lactoferrin: > 95 %
od čega goveđi laktoferin: > 95 %
of which other proteins: < 5,0 %
od čega druge bjelančevine: < 5,0 %
pH (2 % solution, 20 °C): 5,2-7,2
pH (2 %-tna otopina, 20 °C): 5,2–7,2
Solubility (2 % solution, 20 °C): complete
Topljivost (2 %-tna otopina, 20 °C): potpuna
Refined Buglossoides oil is extracted from the seeds of Buglossoides arvensis (L.) I.M.Johnst
Rafinirano ulje od biljke Buglossoides ekstrahira se iz sjemenki biljke Buglossoides arvensis (L.) I.M.Johnst.
Alpha-linolenic acid: ≥ 35 % w/w of total fatty acids
Alfa-linolenska kiselina: ≥ 35 % m/m ukupnih masnih kiselina
Stearidonic acid: ≥ 15 % w/w of total fatty acids
Stearidonska kiselina: ≥ 15 % m/m ukupnih masnih kiselina
Linoleic acid: ≥ 8,0 % w/w of total fatty acids
Linolna kiselina: ≥ 8,0 % m/m ukupnih masnih kiselina
Trans fatty acids: ≤ 2,0 % w/w of total fatty acids
Transmasne kiseline: ≤ 2,0 % m/m ukupnih masnih kiselina
Acid value: ≤ 0,6 mg KOH/g
Kiselinski broj: ≤ 0,6 mg KOH/g
Peroxide value: ≤ 5,0 meq O2/kg
Peroksidni broj: ≤ 5,0 meq O2/kg
Unsaponifiable content: ≤ 2,0 %
Sadržaj neosapunjivih tvari: ≤ 2,0 %
Protein content (total nitrogen): ≤ 10 μg/ml
Sadržaj bjelančevina (ukupno dušika): ≤ 10 μg/ml
Pyrrolizidine alkaloids: Not detectable with a detection limit of 4,0 μg/kg
Pirolizidinski alkaloidi: ne mogu se utvrditi ispod granice od 4,0 μg/kg
The novel food is ruby coloured, slightly viscous oil with a slight shellfish odour extracted from the crustacean (marine zooplankton) Calanus finmarchicus.
Nova hrana slabo je viskozno ulje rubin-crvene boje i blagog mirisa školjkaša, dobiveno od račića (morskog zooplanktona) Calanus finmarchicus.
Water: < 1,0 %
Voda: < 1,0 %
Wax esters: > 85 %
Esteri voska: > 85 %
Total fatty acids: > 46 %
Ukupne masne kiseline: > 46 %
Eicosapentaenoic acid (EPA): > 3,0 %
Eikozapentaenska kiselina (EPK): > 3,0 %
Docosahexaenoic acid (DHA): > 4,0 %
Dokosaheksaenska kiselina (DHK): > 4,0 %
Total fatty alcohols: > 28 %
Ukupni masni alkoholi: > 28 %
C20:1 n-9 fatty alcohol: > 9,0 %
C20:1 n-9 masni alkohol: > 9,0 %
C22:1 n-11 fatty alcohol: > 12 %
C22:1 n-11 masni alkohol: > 12 %
Trans fatty acids: < 1,0 %
Transmasne kiseline: < 1,0 %
Astaxanthinesters: < 0,1 %
esteri astaksantina: < 0,1 %
Peroxide value: < 3,0 meq.
Peroksidni broj: < 3,0 meq.
The novel food ingredient is a synthetic polymer (Patent number WO2006016179).
Sastojak koji je nova hrana sintetski je polimer (broj patenta: WO2006016179).
It consists of branched polymers of monomethoxypolyethylene glycol (MPEG) grafted onto polyisoprene-graft-maleic anhydride (PIP-g-MA), and unreacted MPEG (less than 35 % by weight).
Sastoji se od razgranatih polimera monometoksipolietilen glikola (MPEG) spojenih na poliizopren anhidrid maleinske kiseline (PIP-g-MA) i nereagirani MPEG (manje od 35 % masenog udjela).
White to off-white colour.
Bijele do sivobijele boje.
CAS No.: 1246080-53-4
CAS br.: 1246080-53-4
Moisture: < 5,0 %
Vlaga: < 5,0 %
Aluminium: < 3,0 mg/kg
Aluminij: < 3,0 mg/kg
Lithium: < 0,5 mg/kg
Litij: < 0,5 mg/kg
Nickel: < 0,5 mg/kg
Nikal: < 0,5 mg/kg
Residual anhydride: < 15 μmol/g
Ostatak anhidrida: < 15 μmol/g
Polydispersity index: < 1,4
Indeks polidisperznosti: < 1,4
Isoprene: < 0,05 mg/kg
Izopren: < 0,05 mg/kg
Ethylene oxide: < 0,2 mg/kg
Etilen-oksid: < 0,2 mg/kg
Free maleic anhydride: < 0,1 %
Slobodni anhidrid maleinske kiseline: < 0,1 %
Total oligomeres (less than 1000 Dalton): ≤ 50 mg/kg
Ukupno oligomera (manje od 1000 Daltona): ≤ 50 mg/kg
Ethylene glycol: < 200 mg/kg
Etilen glikol: < 200 mg/kg
Diethylene glycol: < 30 mg/kg
Dietilen glikol: < 30 mg/kg
Monoethylene glycol methyl ether: < 3,0 mg/kg
Monoetilen glikol metil eter: < 3,0 mg/kg
Diethylene glycol methyl ether: < 4,0 mg/kg
Dietilen glikol metil eter: < 4,0 mg/kg
Triethylene glycol methyl ether: < 7,0 mg/kg
Trietilen glikol metil eter: < 7,0 mg/kg
1,4-Dioxane: < 2,0 mg/kg
1,4-dioksan: < 2,0 mg/kg
Formaldehyde: < 10 mg/kg
Formaldehid: < 10 mg/kg
Methyl vinyl ether-maleic anhydride copolymer is an anhydrous copolymer of methyl vinyl ether and maleic anhydride.
Kopolimer metil vinil etera i anhidrida maleinske kiseline bezvodni je kopolimer metil vinil etera i anhidrida maleinske kiseline.
Free-flowing, white to white-off powder
Sipki bijeli do sivobijeli prah
CAS No: 9011-16-9
CAS br.: 9011-16-9
Assay value: At least 99,5 % in dry matter
Analizirana vrijednost: Najmanje 99,5 % u suhoj tvari
Specific viscosity (1 % MEK): 2-10
Specifična viskoznost (1 % MEK): 2–10
Residual methyl vinyl ether: ≤ 150 ppm
Ostatak metil vinil etera: ≤ 150 ppm
Residual maleic anhydride: ≤ 250 ppm
Ostatak anhidrida maleinske kiseline: ≤ 250 ppm
Acetaldehyde: ≤ 500 ppm
Acetaldehid: ≤ 500 ppm
Methanol: ≤ 500 ppm
Metanol: ≤ 500 ppm
Dilauroyl peroxide: ≤ 15 ppm
Dilauroil peroksid: ≤ 15 ppm
Total heavy metals: ≤ 10 ppm
Ukupno teških metala: ≤ 10 ppm
Total aerobic plate count: ≤ 500 CFU/g
Ukupan broj aerobnih kolonija: ≤ 500 CFU/g
Mould/yeast: ≤ 500 CFU/g
Plijesan/kvasac: ≤ 500 CFU/g
Escherichia coli: Negative to test
Escherichia coli: Negativan test
Salmonella: Negative to test
Salmonella: Negativan test
Pseudomonas aeruginosa: Negative to test
Pseudomonas aeruginosa: Negativan test
Chia oil is produced from Chia (Salvia hispanica L.) seeds (99,9 % pure) by cold-pressing.
Ulje od sjemenki biljke chia proizvodi se hladnim prešanjem sjemenki biljke chia (Salvia hispanica L.) čistoće 99,9 %.
It can also be produced by extraction with supercritical CO2.
Može ga se proizvoditi i ekstrakcijom s pomoću superkritičnog CO2.
Production process:
Postupak proizvodnje:
Produced by cold pressing.
Proizvodi se hladnim prešanjem.
Acidity expressed as oleic acid: ≤ 2,0 %
Kiselost, izražena kao oleinska kiselina: ≤ 2,0 %
Peroxide value: ≤ 10 meq/kg
Peroksidni broj: ≤ 10 meq/kg
Insoluble impurities: ≤ 0,05 %
Netopljive nečistoće: ≤ 0,05 %
Alpha linolenic acid: ≥ 60 %
Alfa linolenska kiselina: ≥ 60 %
Linoleic acid: 15-20 %
Linolna kiselina: 15 – 20 %
Chia (Salvia hispanica L.) is a summer annual herbaceous plant belonging to the Labiatae family.
Biljka chia (Salvia hispanica L.) ljetna je zeljasta jednogodišnja biljka iz porodice Labiatae.
Dry matter: 90-97 %
Suha tvar: 90 – 97 %
Protein: 15-26 %
Bjelančevine: 15 – 26 %
Fat: 18-39 %
Masti: 18 – 39 %
Carbohydrate (*): 18-43 %
Ugljikohidrati (*): 18 – 43 %
Crude Fibre (**): 18-43 %
Sirova vlaknina (**): 18 – 43 %
Ash: 3-7 %
Pepeo: 3 – 7 %
Carbohydrates include the fibre value (EU: carbohydrates are available = sugar + starch)
U ugljikohidrate se uključuje i vrijednost vlakana (EU: ugljikohidrati su dostupni = šećer + škrob)
Crude fibre is the part of fibre made mainly of indigestible cellulose, pentosans and lignin
Sirova vlaknina dio je vlakana koji se uglavnom sastoji od neprobavljive celuloze, pentozana i lignina
Production process of fruit juices and fruit juice blends beverages, containing Chia seeds, includes seed pre-hydration and pasteurisation steps.
Postupak proizvodnje voćnih sokova i mješavina voćnih sokova koji sadržavaju sjemenke biljke chia uključuje korake prethodne hidratacije sjemenki i pasterizacije.
Chitin-glucan is obtained from the mycelium of Aspergillus niger; it is a slightly yellow, odourless, free-flowing powder.
Hitin-glukan dobiva se iz micelija gljive Aspergillus niger, a riječ je o žućkastom sipkom prahu bez mirisa.
It has a dry matter content of 90 % or more.
Sadržava 90 % ili više suhe tvari.
Chitin-glucan is composed largely of two polysaccharides:
Hitin-glukan uglavnom čine dva polisaharida:
chitin, composed of repeating units of N-acetyl-D-glucosamine (CAS No: 1398-61-4),
hitin, koji se sastoji od ponavljajućih jedinica N-acetil-D-glukozamina (CAS br.: 1398-61-4),
beta (1, 3)-glucan, composed of repeating units of D-glucose (CAS No: 9041-22-9).
beta-(1,3)-glukan, koji se sastoji od ponavljajućih jedinica D-glukoze (CAS br.: 9041-22-9).
Loss on drying: ≤ 10 %
Gubitak pri sušenju: ≤ 10 %
Chitin-glucan: ≥ 90 %
Hitin-glukan: ≥ 90 %
Ratio of chitin to glucan: 30:70 to 60:40
Omjer hitina i glukana: 30:70 do 60:40
Ash: ≤ 3,0 %
Pepeo: ≤ 3,0 %
Lipids: ≤ 1,0 %
Lipidi: ≤ 1,0 %
Proteins: ≤ 6,0 %
Bjelančevine: ≤ 6,0 %
Chitin-glucan complex is obtained from the cell walls of the fruit bodies of the fungus Fomes fomentarius.
Kompleks hitin-glukana dobiva se iz staničnih stijenki mesnatih dijelova gljive Fomes fomentarius.
It consists primarily of two polysaccharides:
Sastavljen je uglavnom od dvaju polisaharida:
Chitin, composed of repeating units of N-acetyl-D-glucosamine (CAS No: 1398-61-4);
hitina, koji se sastoji od ponavljajućih jedinica N-acetil-D-glukozamina (CAS br.: 1398-61-4);
Beta-(1,3)(1,6)-D-glucan, composed of repeating units of D-glucose (CAS No: 9041-22-9).
Beta-(1,3)(1,6)-D-glukana, koji se sastoji od ponavljajućih jedinica D-glukoze (CAS br.: 9041-22-9).
The production process consists of several steps, including: cleaning, reduction in size and grinding, softening in water and heating in an alkaline solution, washing, drying.
Postupak proizvodnje ima nekoliko koraka, uključujući: čišćenje, smanjenje veličine i mljevenje, omekšavanje u vodi i zagrijavanje u lužnatoj otopini, pranje, sušenje.
No hydrolysis is applied during the production process.
Tijekom proizvodnog postupka ne primjenjuje se hidroliza.
Appearance: Powder, odourless, flavourless, brown
Izgled: Smeđi prah bez mirisa i okusa
Moisture: ≤ 15 %
Vlaga: ≤ 15 %
Ratio of chitin to glucan: 70:20
Omjer hitina i glukana: 70:20
Total carbohydrates, excluding glucans: ≤ 0,1 %
Ukupni ugljikohidrati isključujući glukane: ≤ 0,1 %
Proteins: ≤ 2,0 %
Bjelančevine: ≤ 2,0 %
Melanins: ≤ 8,3 %
Melanini: ≤ 8,3 %
Additives: None
Aditivi: nema ih
pH: 6,7-7,5
pH: 6,7 – 7,5
Lead (ppm): ≤ 1,00
Olovo (ppm): ≤ 1,00
Cadmium (ppm): ≤ 1,00
Kadmij (ppm): ≤ 1,00
Mercury (ppm): ≤ 0,03
Živa (ppm): ≤ 0,03
Arsenic (ppm): ≤ 0,20
Arsen (ppm): ≤ 0,20
Total mesophilic bacteria: ≤ 103/g
Ukupan udio mezofilnih bakterija: ≤ 103 /g
Yeast and moulds: ≤ 103/g
Kvasci i plijesni: ≤ 103 /g
Coliforms at 30 °C: ≤ 103/g
Koliformi pri 30 °C: ≤ 103 /g
Salmonella and other pathogenic bacteria: Absence/25 g
Salmonella i druge patogene bakterije: Odsutnost/25 g
The chitosan extract (containing mainly poly(D-glucosamine)) is obtained from stems of Agaricus bisporus or from the mycelium of Aspergillus niger.
Ekstrakt hitozana (koji se sastoji uglavnom od poli(D-glukozamina)) dobiva se iz stručaka gljive Agaricus bisporus ili iz micelija gljive Aspergillus niger.
The patented production process consists of several steps, including: extraction and deacetylation (hydrolysis) in alkaline medium, solubilisation in acidic medium, precipitation in alkaline medium, washing and drying.
Patentirani postupak proizvodnje ima nekoliko koraka, uključujući: ekstrakciju i deacetilaciju (hidrolizu) u lužnatom mediju, solubilizaciju u kiselom mediju, taloženje u lužnatom mediju, pranje i sušenje.
Synonym: Poly(D-glucosamine)
Istoznačnica: Poli(D-glukozamin)
Chitosan CAS number: 9012-76-4
CAS br. hitozana: 9012-76-4
Chitosan formula: (C6H11NO4)n
Formula hitozana: (C6H11NO4)n
Appearance: fine free-flowing powder
Izgled: sitan sipki prah
Aspect: Off –white to slightly brownish
Izgled: sivobijela do smećkaste
Odour: Odourless
Miris: bez mirisa
Chitosan content (% w/w dry weight): 85
Sadržaj hitozana (% m/m suhe tvari): 85
Glucan content (% w/w dry weight): ≤ 15
Sadržaj glukana (% m/m suhe tvari): ≤ 15
Loss on drying (% w/w dry weight): ≤ 10
Gubitak pri sušenju (% m/m suhe tvari): ≤ 10
Viscosity (1 % in 1 % acetic acid): 1-15
Viskoznost (1 % u 1 %-tnoj octenoj kiselini): 1 – 15
Degree of acetylation (in % mol/wet weight): 0-30
Stupanj acetilacije (u % mol/mokra masa): 0 – 30
Viscosity (1 % in 1 % acetic acid) (mPa.s): 1-14 for chitosan from Aspergillus niger; 12-25 for chitin from Agaricus bisporus
Viskoznost (1 % u 1 %-tnoj octenoj kiselini) (mPa.s): 1 – 14 za hitozan iz gljive Aspergillus niger, 12 – 25 za hitin iz gljive Agaricus bisporus
Ash (% w/dry weight): ≤ 3,0
Pepeo (% mase suhe tvari): ≤ 3,0
Proteins (% w/dry weight): ≤ 2,0
Bjelančevine (% mase suhe tvari): ≤ 2,0
Particle size: > 100 nm
Veličina čestice: > 100 nm
Taped density (g/cm3): 0,7-1,0
Gustoća nakon protresanja (g/cm3): 0,7-1,0
Fat binding capacity 800 × 9 w/wet weight): pass
Sposobnost vezanja masti 800 × 9 m/mokra masa): prolaz
Mercury (ppm): ≤ 0,1
Živa (ppm): ≤ 0,1
Lead (ppm): ≤ 1,0
Olovo (ppm): ≤ 1,0
Arsenic (ppm): ≤ 1,0
Arsen (ppm): ≤ 1,0
Cadmium (ppm): ≤ 0,5
Kadmij (ppm): ≤ 0,5
Aerobic count (CFU/g): ≤ 103
Broj aerobnih bakterija (CFU/g): ≤ 103
Yeast and mould count (CFU/g): ≤ 103
Količina kvasca i plijesni (CFU/g): ≤ 103
Salmonella: Absence/25 g
Salmonella: Odsutnost/25 g
Listeria monocytogenes: Absence/25 g
Listeria monocytogenes: Odsutnost/25 g
Chondroitin sulphate (sodium salt) is a biosynthetic product.
Kondroitin sulfat (natrijeva sol) biosintetski je proizvod.
It is obtained by chemical sulphation of chondroitin derived from fermentation by the bacterium Escherichia coli O5:K4:H4 strain U1-41 (ATCC 24502).
Dobiva se kemijskim sulfatiranjem kondroitina dobivenog fermentacijom bakterije Escherichia coli O5:K4:H4 soj U1-41 (ATCC 24502).
Chondroitin sulphate (sodium salt) (% dry basis): 95-105
Kondroitin sulfat (natrijeva sol) (% suhe tvari): 95 – 105
MWw (weight avg.) (kDa): 5-12
MWw (srednja masa) (kDa): 5 – 12
MWn (number avg.) (kDa): 4-11
MWw (srednji broj) (kDa): 4 – 11
Dispersity (wh/w0,05): ≤ 0,7
Disperznost (wh/w0.05): ≤ 0,7
Sulphation pattern (ΔDi-6S) (%): ≤ 85
Uzorak sulfatiranja (ΔDi-6S) (%): ≤ 85
Loss on drying (%) (105 °C to constant weight): ≤ 10,0
Gubitak pri sušenju (%) (105 °C do konstantne mase): ≤ 10,0
Residue on ignition (% dry basis): 20-30
Ostatak nakon spaljivanja (% suhe tvari): 20 – 30
Protein (% dry basis): ≤ 0,5
Bjelančevine (% suhe tvari): ≤ 0,5
Endotoxins (EU/mg): ≤ 100
Endotoksini (EU/mg): ≤ 100
Total organic impurities (mg/kg): ≤ 50
Ukupno organskih nečistoća (mg/kg): ≤ 50
Chromium picolinate is a reddish free-flowing powder, slightly soluble in water at pH 7.
Kromov pikolinat crvenkasti je sipki prah, slabo topljiv u vodi pri pH vrijednosti od 7.
The salt is also soluble in polar organic solvents.
Ta je sol topljiva i u polarnim organskim otapalima.
Chemical name: tris(2pyridinecarboxylato-N,O)chromium(III) or 2-pyridinecarboxylic acid chromium(III) salt
Kemijski naziv: tris(2piridinkarboksilato-N,O)krom(III) ili 2-piridinkarboksilna kiselina kromova(III) sol
CAS No.: 14639-25-9
CAS br.: 14639-25-9
Chemical formula: Cr(C6H4NO2)3
Kemijska formula: Cr(C6H4NO2)3
Chemical characteristics:
Kemijska svojstva:
Chromium Picolinate: ≥ 95 %
Kromov pikolinat: ≥ 95 %
Chromium (III): 12-13 %
Krom (III): 12 – 13 %
Chromium (VI): not detected
Krom (VI): nije utvrđen
Water: ≤ 4,0 %
Voda: ≤ 4,0 %
Cistus incanus L. Pandalis herb; species belonging to the Cistaceae family and native to the Mediterranean region, Chalkidiki Peninsula.
Bilje Cistus incanus L. Pandalis; vrste iz porodice Cistaceae, autohtone u sredozemnoj regiji, na poluotoku Chalkidiki
Moisture: 9–10 g/100 g herbs
Vlaga: 9 – 10 g/100 g bilja
Protein: 6,1 g/100 g herbs
Bjelančevine: 6,1 g/100 g bilja
Fat: 1,6 g/100 g herbs
Masti: 1,6 g/100 g bilja
Carbohydrates: 50,1 g/100 g herbs
Ugljikohidrati: 50,1 g/100 g bilja
Fiber: 27,1 g/100 g herbs
Vlakna: 27,1 g/100 g bilja
Minerals: 4,4 g/100 g herbs
Minerali: 4,4 g/100 g bilja
Sodium: 0,18 g
Natrij: 0,18 g
Potassium: 0,75 g
Kalij: 0,75 g
Magnesium: 0,24 g
Magnezij: 0,24 g
Calcium: 1,0 g
Kalcij: 1,0 g
Iron: 65 mg
Željezo: 65 mg
Vitamin A: less than 0,1 mg
Vitamin A: manje od 0,1 mg
Vitamin E: 40–50 mg
Vitamin E: 40 – 50 mg
Alpha-Tocopherol: 20–50 mg
Alfa-tokoferol: 20 – 50 mg
Beta and Gamma-Tocopherols: 2–15 mg
Beta-tokoferoli i gama-tokoferoli 2 – 15 mg
Delta-Tocopherol: 0,1–2 mg
Delta-tokoferol: 0,1 – 2 mg
Citicoline (synthetic)
Citikolin (sintetički)
White crystalline powder
Bijeli kristalni prah
Chemical name: Choline cytidine 5′-pyrophosphate, Cytidine 5′-(trihydrogen diphosphate) P′-[2-(trimethylammonio)ethyl]ester inner salt
Kemijski naziv: Kolin citidin 5'-pirofosfat, Citidin 5`-(trihidrogen difosfat) P`-[2-(trimetilamonij)etil]ester unutarnja sol
Chemical formula: C14H26N4O11P2
Kemijska formula: C14H26N4O11P2
Molecular weight: 488,32 g/mol
Molekulska masa: 488,32 g/mol
CAS No.: 987-78-0
CAS br.: 987-78-0
pH (sample solution of 1 %): 2,5-3,5
pH (uzorak otopine od 1 %): 2,5–3,5
Assay value: ≥ 98 % of dry matter
Analizirana vrijednost: ≥ 98 % suhe tvari
Loss on drying (100 °C for 4 hours): ≤ 5,0 %
Gubitak pri sušenju (4 sata na 100 °C): ≤ 5,0 %
Ammonium: ≤ 0,05 %
Amonij: ≤ 0,05 %
Arsenic: Not more than 2 ppm
Arsen: Najviše 2 ppm
Free phosphoric acids: ≤ 0,1 %
Slobodne fosforne kiseline: ≤ 0,1 %
5′-Cytidylic acid: ≤ 1,0 %
5′-citidilna kiselina: ≤ 1,0 %
Total plate count: ≤ 103 CFU/g
Ukupan broj živih mikroorganizama: ≤ 103 CFU/g
Yeast and moulds: ≤ 102 CFU/g
Kvasci i plijesni: ≤ 102 CFU/g
Escherichia coli: Absence in 1 g
Escherichia coli: nije prisutna u 1 g
Citicoline (microbial source)
Citikolin (mikrobni izvor)
It is produced by fermentation using a genetically modified strain of E. coli (BCT19/p40k)
Proizvodi se fermentacijom s pomoću genetski modificiranog soja bakterije E. coli (BCT19/p40k)
The specification on citicoline from the microbial source is identical to the authorised synthetic citicoline.
Specifikacija citikolina iz mikrobnog izvora ista je kao ona za odobreni sintetički citikolin.
Clostridium butyricum (CBM-588) is a Gram-positive, spore-forming, obligate anaerobic, non-pathogenic, non-genetically modified bacterium.
Clostridium butyricum (CBM 588) jest gram-pozitivna, obvezno anaerobna, nepatogena, genetski nemodificirana bakterija koja stvara spore.
Depository number FERM BP-2789
Depozitni broj FERM BP-2789
Total viable aerobic count: ≤ 103 CFU/g
Ukupan broj aerobnih bakterija: ≤ 103 CFU/g