natgillin/translations-raw huggingface dataset:
Tapped density (g/cm3): 0,7-1,0
Gustoća nakon protresanja (g/cm3): 0,7 – 1,0
Fat binding capacity 800 × (w/w wet weight): pass
Sposobnost vezanja masti 800 × (udio mokre mase): prolaz
Yeast and mould count (CFU/g): ≤ 103
Broj kolonija kvasaca i plijesni (CFU/g): ≤ 103
Escherichia coli (CFU/g): ≤ 10
Escherichia coli (CFU/g): ≤ 10
Enterobacteriaceae (CFU/g): ≤ 10
Enterobacteriaceae (CFU/g): ≤ 10
Salmonella: Absence/25g
Salmonella: nije prisutna/25 g
Listeria monocytogenes: Absence/25g
Listeria monocytogenes: nije prisutna/25 g
It is obtained by chemical sulphation of chondroitin derived from fermentation by the bacterium Escherichia coli O5:K4:H4 strain U1-41 (ATCC 23502).
Dobiva se kemijskim sulfatiranjem kondroitina dobivenog fermentacijom bakterije Escherichia coli O5:K4:H4 soj U1-41 (ATCC 23502).
Dispersity (wh/w0,05): ≤ 0,7
Disperznost (wh/w0,05): ≤ 0,7
Chemical characteristics:
Željezov amonijev fosfat sitni je prah sivozelene boje, gotovo netopljiv u vodi, ali topljiv u razrijeđenim mineralnim kiselinama.
Vitamin B1: 3,0 μg
Vitamin B1: 3,0 μg
Vitamin B2: 30 μg
Vitamin B2: 30 μg
Vitamin B6: 54 μg
Vitamin B6: 54 μg
Vitamin C: 28 mg
Vitamin C: 28 mg
Beta and Gamma-Tocopherols: 2–15 mg
Alfa-tokoferol: 20 – 50 mg Beta-tokoferoli i gama-tokoferoli 2 – 15 mg
Citicoline is produced by a microbial process.
Citikolin se proizvodi mikrobiloškim postupkom.
Assay value: ≥ 98 % of dry matter
CAS br.: 987-78-0 pH (uzorak otopine od 1 %): 2,5 – 3,5 Čistoća:
Loss on drying (100 °C for 4 hours): ≤ 5,0 %
Analizirana vrijednost: ≥ 98 % suhe tvari Gubitak pri sušenju (4 sata na 100 °C): ≤ 5,0 %
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.
Escherichia coli: Not detected in 1 g
Escherichia coli: nije utvrđena u 1 g
Staphylococcus aureus: Not detected in 1 g
Staphylococcus aureus: nije utvrđena u 1 g
Pseudomonas aeruginosa: Not detected in 1 g
Pseudomonas aeruginosa: nije utvrđena u 1 g
Yeast and moulds: ≤ 102 CFU/g Extract of defatted cocoa powder
Kvasci i plijesni: ≤ 102 CFU/g
Cocoa (Theobroma cacao L.) Extract
Ekstrakt odmašćenog kakaa u prahu
Appearance: Dark brown powder free of visible impurities
Ekstrakt kakaa (Theobroma cacao L.)
Physical and chemical properties: Polyphenol content: Min 55,0 % GAE
Izgled: tamnosmeđi prah bez vidljivih nečistoća
Theobromine content: Max 10,0 %
Fizička i kemijska svojstva:
Ash content: Max 5,0 % Moisture content: Max 8,0 %
Sadržaj polifenola: najmanje 55,0 % GAE
Bulk density: 0,40-0,55 g/cm3
Sadržaj teobromina: najviše 10,0 % Sadržaj pepela: najviše 5,0 %
pH: 5,0-6,5
Sadržaj vlage: najviše 8,0 %
Residual solvent: Max 500 ppm Low fat cocoa extract
Nasipna gustoća: 0,40 – 0,55 g/cm3
Low fat Cocoa (Theobroma cacao L.) extract Appearance: Dark red to purple powder
pH: 5,0 – 6,5
Cocoa extract, concentrate: Min 99 %
Ostaci otapala: najviše 500 ppm Ekstrakt kakaa sa smanjenim udjelom masti Ekstrakt kakaa (Theobroma cacao L.) sa smanjenim udjelom masti Izgled: tamnocrveni do ljubičasti prah
Silicon dioxide (technological aid): Max 1,0 %
Koncentrat ekstrakta kakaa: najmanje 99 % Silicijev dioksid (tehnološka pomoć): najviše 1,0 %
Epicatechin: Min. 45 mg/g
Epikatehin: najmanje 45 mg/g
Refractive index (20 °C): 1,466-1,474
Indeks refrakcije (20 °C): 1,466 – 1,474
Peroxide value (PV): ≤ 5,0 meq/kg
Peroksidni broj (PV): ≤ 5,0 meq/kg
Iodine value: 88-110 units
Jodni broj: 88 – 110 jedinice
Saponification value: 186-200 mg KOH/g
Saponifikacijski broj: 186 – 200 mg KOH/g
Compotes are products obtained by thermal processing of the edible part of one or several species of fruits, whole or in pieces, sieved or not, without significant concentration.
Kompoti su proizvodi koji se dobivaju termičkom obradom jesivog dijela jedne vrste voća ili više njih, cijelog ili u komadima, neovisno o tome je li procijeđeno, bez velike koncentracije.
Specific rotation: [α]D25: Between +145o and +151o (1 % solution)
Specifična rotacija: [α]D25: između + 145 o i + 151 o (1 %-tna otopina)
(1-decanol)
(1-dekanol)
Dissolve the sample completely using an ultra-sonification bath (10-15 min) and dilute to the mark with purified deionised water.
Potpuno otopiti uzorak uz upotrebu ultrazvučne kupelji (10–15 min.) i razrijediti pročišćenom deioniziranom vodom do oznake.
where
pri čemu su:
AS and AR are the areas of the peaks due to α-cyclodextrin for the sample solution and reference solution, respectively.
AS i AR područja vrhova izazvanih α-ciklodekstrinom za otopinu uzorka odnosno referentnu otopinu.
WS and WR are the weights (mg) of the test sample and reference α-cyclodextrin, respectively, after correcting for water content.
WS i WR su mase (u mg) testnog uzorka odnosno referentnog α-ciklodekstrina nakon korekcije u odnosu na sadržaj vode.
Melting range: Decomposes above 285 °C
Raspon tališta: Razgrađuje se na temperaturi višoj od 285 °C
Specific rotation: [α]D25: between + 174o and + 180o (1 % solution)
Specifična rotacija: [α]D25: Između + 174 o i + 180 o (1 %-tna otopina)
Residual solvent (n-decane): ≤ 6mg/kg
Ostatak otapala (n-dekan): ≤ 6 mg/kg
Peroxide value (PV): ≤ 1,0 meq/kg
Peroksidni broj (PV): ≤ 1,0 meq/kg
8-Methylnonanoic acid: < 6,0 %
8-metilnonanoična kiselina: < 6,0 %
Dried extract of Lippia citriodora (Palau) Kunth from cell cultures HTN®Vb.
Sušeni ekstrakt biljke Lippia citriodora (Palau) Kunth iz staničnih kultura HTN®Vb.
Extract of the roots of Echinacea angustifolia obtained from plant tissue culture which is substantially equivalent to a root extract from Echinacea angustifolia obtained in ethanol-water titrated to 4 % echinacoside.
Ekstrakt korijena biljke Echinacea angustifolia koji se dobiva iz kulture tkiva biljke u osnovi je istovjetan ekstraktu iz korijena biljke Echinacea angustifolia koji se dobiva miješanjem etanola i vode pri titraciji do 4 % ehinakozida.
Dried extract of Echinacea purpurea from cell cultures HTN®Vb
Sušeni ekstrakt biljke Echinacea purpurea iz staničnih kultura HTN®Vb
Appearance
izgled
Visual
vizualna
Chemical purity
kemijska čistoća
HPLC [Eur. Ph. 2,2.29]
HPLC [Eur. Ph. 2.2.29]
Identification
identifikacija
C: 47,14 ± 0,4 %
C: 47,14 ± 0,4 %
H: 6,59 ± 0,4 %
H: 6,59 ± 0,4 %
N: 18,32 ± 0,4 %
N: 18,32 ± 0,4 %
Total residual solvents
ukupni ostaci otapala
< 1000 ppm
< 1000 ppm
Loss on drying
gubitak pri sušenju
Impurities
nečistoće
< 0,8 %
< 0,8 %
< 3,0 ppm
< 3,0 ppm
< 1,0 ppm
< 1,0 ppm
≤ 1 x 103 CFU/g
≤ 1 x 103 CFU/g
≤ 1 x 102 CFU/g
≤ 1 x 102 CFU/g
Ph.: European Pharmacopoeia; 1H-NMR: proton nuclear magnetic resonance; HPLC: high-performance liquid chromatography; GPC: gel permeation chromatography; ICP/AES: Inductively coupled plasma atomic emission spectroscopy;
Ph.: Europska farmakopeja; 1H-NMR: protonska nuklearna magnetska rezonancija; HPLC: tekućinska kromatografija visokog učinka; GPC: gel permeacijska kromatografija; ICP/AES: atomska emisijska spektroskopija s induktivno spregnutom plazmom;
[α]D = (+) 126,6o (c = 1, H2O)
[α]D = (+) 126,6 o (c = 1, H20)
Chemical formula: C10H12FeN2NaO8 * 3H2O
Kemijska formula: C10H12FeN2NaO8 * 3H2O
Organic matter (CHNO): 68,4 %
Natrij: 5,5 %
EDTA: 65,5-70,5 %
Voda: 12,8 %
Water insoluble matter: ≤ 0,1 %
Organska tvar (CHNO): 68,4 % EDTA: 65,5 – 70,5 %
CAS No.: 10101-60-7
Nitrilotrioctena kiselina: ≤ 0,1 % Željezov amonijev fosfat
Chemical formula: FeNH4PO4
Opis/definicija:
pH of 5 % suspension in water: 6,8-7,8
CAS br.: 10101-60-7 Kemijska formula: FeNH4PO4 Kemijska svojstva: pH 5 %-tne suspenzije u vodi: 6,8 – 7,8
Peptides (1) (short chain peptides, dipeptides and tripeptides with a molecular weight of less than 2 kDa): ≥ 85 g/100 g
Peptidi(1) (kratkolančani peptidi, dipeptidi i tripeptidi molekularne mase manje od 2 kDa): ≥ 85 g/100 g
Val-Tyr (dipeptide): 0,1-0,16 g/100 g
Val-Tyr (dipeptid): 0,1 – 0,16 g/100 g
Peroxide value (PV): < 0,5 meq/kg
Peroksidni broj (PV): < 0,5 meq/kg
Glabridin: 2,5-3,5 % of fat
Glabridin: 2,5 – 3,5 % masti
Fucoidan from the seaweed Fucus vesiculosus is extracted using aqueous extraction in acidic solution and filtration processes without the use of organic solvents.
Fukoidan iz morske alge Fucus vesiculosus dobiva se vodenom ekstrakcijom u kiseloj otopini i postupcima filtriranja bez upotrebe organiskih otapala.
Off-white to brown powder
prah sivobijele do blago žute boje
Yeast and mould count: < 100 CFU/g
Broj kolonija kvasaca i plijesni: < 100 CFU/g
Total enterobacteria count: Absence/g
Broj koliformnih bakterija: nisu prisutne/g
Salmonella: Absence/10 g
Salmonella: nije prisutna/10 g
Staphylococcus aureus: Absence/g
Staphylococcus aureus: nije prisutna/g
Natural salts/Free Minerals: 0,5-2,0 %
Prirodne soli/slobodni minerali: 0,5 – 2,0 %
Fucoidan from seaweed Undaria pinnatifida is extracted using aqueous extraction in acidic solution and filtration processes without the use of organic solvents.
Fukoidan iz morske alge Undaria pinnatifida dobiva se vodenom ekstrakcijom u kiseloj otopini i postupcima filtriranja bez upotrebe organiskih otapala.
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
2′-fucosyllactose is a white to off-white powder that is produced by a chemical synthesis process.
2′-fukozil laktoza prah je bijele do sivobijele boje koji se proizvodi postpukom kemijske sinteze.
2'-Fucosyllactose: ≥ 95 %
2′-fukozil laktoza: ≥ 95 %
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
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)
2'-Fucosyllactose
2′-fukozil laktoza
2′-Fucosyllactose is a white to off-white powder that is produced by a microbial process.
2′-fukozil laktoza prah je bijele do sivobijele boje koji se proizvodi mikrobiološkim postupkom.
2'-Fucosyllactose: ≥ 90 %
2′-fukozil laktoza: ≥ 90 %
L-Fucose: ≤ 2,0
L-fukoza: ≤ 2,0
Difucosyl-D-lactose: ≤ 2,0 %
Difukozil-D-laktoza: ≤ 2,0 %
pH (20 °C, 5 % solution): 3,0-7,5
pH (20 °C, 5 %-tna otopina): 3,0 – 7,5
Sulphated ash: ≤ 2,0 %
Sulfatni pepeo: ≤ 2,0 %
Aerobic mesophilic bacteria total count: ≤ 3000 CFU/g
Ukupan broj aerobnih mezofilnih bakterija: ≤ 3000 CFU/g
Yeasts: ≤ 100 CFU/g
Kvasci: ≤ 100 CFU/g
2'-Fucosyllactose is produced by a microbiological process.
2′-fukozil laktoza proizvodi se mikrobiloškim postupkom.
Lactose: ≤ 5,0 %
Laktoza_: ≤ 5,0 %
3-Fucosyllactose: ≤ 5,0 %
3′-fukozil laktoza: ≤ 5,0 %
Total plate count: ≤ 104 CFU/g (powder), ≤ 5000 CFU/g (liquid)
Ukupan broj živih mikroorganizama: ≤ 104 CFU/g (mikrob. prah), ≤ 5000 CFU/g (mikrob. 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 11g (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 (mikrob. prah), negativno/200 ml (mikrob. tekućina)
Cronobacter: negative/100 g (powder), negative/200 ml (liquid)
Cronobacter: negativno/100 g (mikrob. prah), negativno/200 ml (mikrob. tekućina)
Endotoxins: ≤ 100 EU/g (powder), ≤ 100 EU/ml (liquid)
Endotoksini: ≤ 100 EU/g (prah), ≤ 100 EU/ml (tekućina)
Galacto-oligosaccharide is produced from milk lactose by an enzymatic process using β-galactosidases from Aspergillus oryzae, Bifidobacterium bifidum, Pichia pastoris, Sporobolomyces singularis, Kluyveromyces lactis, Bacillus circulans, and Papiliotrema terrestris.
Galaktooligosaharid proizvodi se od laktoze enzimskim procesom s pomoću β-galaktozidaze iz Aspergillus oryzae, Bifidobacterium bifidum, Pichia pastoris, Sporobolomyces singularis, Kluyveromyces lactis, Bacillus circulans i Papiliotrema terrestris.
Glucose: max 27 % DM
Glukoza: najviše 27 % DM
Glucosamine HCl from Aspergillus niger and genetically modified strain of E. coli K-12
Glukozamin HCl iz gljive Aspergillus niger i genetski modificiranog soja bakterije E. coli K-12
Molecular formula: C6H13NO5 · HCl
Molekulska formula: C6H13NO5 · HCl
Specific rotation + 70,0o - + 73,0o
Specifična rotacija + 70,0 o do + 73,0 o
Glucosamine sulphate KCl from Aspergillus niger and genetically modified strain of E. coli K-12
Glukozamin HCl iz gljive Aspergillus niger i genetski modificiranog soja bakterije E. coli K-12
Molecular formula: (C6H14NO5)2SO4 · 2KCl
Molekulska formula: (C6H14NO5)2SO4 · 2KCl
Specific Rotation +50,0o to +52,0o
Specifična rotacija + 50,0 o do + 52,0 o
Glucosamine sulphate NaCl from Aspergillus niger and genetically modified strain of E. coli K-12
Glukozamin NaCl iz gljive Aspergillus niger i genetski modificiranog soja bakterije E. coli K-12
Molecular formula: (C6H14NO5)2SO4 · 2NaCl
Molekulska formula: (C6H14NO5)2SO4 · 2NaCl
Specific Optical Rotation: +52o - +54o
Specifična optička rotacija: + 52 o do + 54 o
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 & 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.
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 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.
Physico-chemical properties:
Fizičko-kemijska svojstva
Average diameter of particles: 60-70μm
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
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
The final product does not contain viable cells of Bacteroides xylanisolvens (DSM 23964)(1).
Konačni proizvod ne sadržava žive stanice bakterije Bacteroides xylanisolvens (DSM 239641)(1).
Odour: Characteristic
Miris: Značajke:
Carbohydrate: 0,2–0,3 g/100 ml
Ugljikohidrati: 0,2 – 0,3 g/100 ml
Caffeine: 19,8–57,7 mg/100 ml
Kofein: 19,8 – 57,7 mg/100 ml
Theobromine: 0,14–2,0 mg/100 ml
Teobromin: 0,14 – 2,0 mg/100 ml
Chlorogenic acids: 9,9–72,4 mg/100ml
Klorogenske kiseline: 9,9 – 72,4 mg/100 ml
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
pH: 4 - 6
pH: 4 – 6
Loss on drying: ≤ 6,5 % (60 °C, 5 hours)
Gubitak pri sušenju: ≤ 6,5 % (60 °C, 5 sati)
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 (1), „Instrumentalne metode”
Specific rotation [α]D20 = + 13o to + 16o
Specifična rotacija [α]D20 = + 13 o do + 16 o
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
Produced by a chemical synthesis process and is isolated by crystallisation.
Proizvodi se postpukom kemijske sinteze i izolira kristalizacijom.
pH (20 °C, 5 % solution): 5,0-7,0
pH (20 °C, 5 %-tna otopina): 5,0 – 7,0
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)
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
Lacto-N-neotetraose is a white to off-white powder that is produced by a microbiological process.
Lakto-N-neotetraoza je prah bijele do sivobijele boje koji se proizvodi mikrobiološkim postupkom.
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 (sint.) ≤ 100 mg/kg
(Phytoene/phytofluene/β-carotene): (0,5-0,75/0,4-0,65/0,2-0,35 %)
(Fitoen/fitofluen/β-karoten): (od 0,5 do –0,75/0,4 do –0,65/0,2 do –0,35 %)
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)
Solubility: Freely soluble in water (about 20 g in 100 ml)
Topljivost: vrlo topljiv u vodi (oko 20 g u 100 ml)
Mercury: ≤ 0,1 ppm
Arsen: ≤ 2,0 ppm Kadmij: ≤ 1,0 ppm
Magnolol: ≥ 85,2 %
Magnolol: ≥ 85,2 %
Honokiol: ≥ 0,5 %
Honokiol: ≥ 0,5 %
α-tocopherol (%): 10-25 %
α-tokoferol (%): 10 – 25 %
γ-tocopherol (%): 68-89 %
γ-tokoferol (%): 68 – 89 % δ-tokoferol (%): < 7,0 %
δ-tocopherol (%): < 7,0 %
Steroli, triterpenski alkoholi, metilsteroli: > 6,5 g/100 g Masne kiseline u trigliceridima: palmitinska kiselina: 10,0 – 20,0 % stearinska kiselina: < 3,3 % oleinska kiselina: 20,0 – 42,2 %
Sterols, triterpenic alcohols, methylsterols: > 6,5 g/100 g Fatty acids in triglycerides: palmitic acid: 10,0-20,0 % stearic acid: < 3,3 %
linolna kiselina: 34,0 – 65,6 %
oleic acid: 20,0-42,2 % linoleic acid: 34,0-65,6 %
linoleinska kiselina: < 2,0 %
linolenic acid: < 2,0 % Acid value: ≤ 6,0 mg KOH/g
Kiselinski broj: ≤ 6,0 mg KOH/g
Peroxide value (PV): ≤ 10 mEq O2/kg
Peroksidni broj (PV): ≤ 10 meq O2/kg
5-Methyltetrahydrofolic 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
Voda: ≤ 10,0 % Glutaminska kiselina: < 2,0 % Teški metali: Olovo: ≤ 3,0 ppm
Escherichia coli: Absence in 10g
Escherichia coli: nije prisutna u 10 g
Acidity (pH): 6,4-6,8
Kiselost (pH): 6,4 – 6,8
Total protein(1): < 0,1 mg/ml
Ukupno bjelančevine (1): < 0,1 mg/ml
N-containing constituents(2): < 10 mg/ml
Dijelovi koji sadržavaju N (2) < 10 mg/ml
Lentinan: 0,8 – 1,2 mg/ml
Lentinan: 0,8 – 1,2 mg/ml
Rubiadin: ≤ 10 μg/kg
Rubiadin: ≤ 10 μg/kg
Lucidin: ≤ 10 μg/kg
Lucidin: ≤ 10 μg/kg
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).
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
5,15-dimethylmorindol (1): ≤ 0,254 μg/ml
5,15-dimetilmorindol (1): ≤ 0,254 μg/ml
Lucidin (1): Not detectable
Lucidin (1): ne može se utvrditi
Alizarin (1): Not detectable
Alizarin (1): ne može se utvrditi
Rubiadin (1): Not detectable
Rubiadin (1): ne može se utvrditi
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
After cutting, the leaves of Morinda citrifolia are subject to drying and roasting steps.
Listovi biljke Morinda citrifolia nakon rezanja podvrgavaju se postupcima sušenja i prženja.
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 (1): ≤ 2,0 μg/ml
5,15-dimetilmorindol (1): ≤ 2,0 μg/ml
Limits of detection: 2,5 ng/ml (5,15 dimethylmorindol)
Granice otkrivanja: 2,5 ng/ml (5,15 dimetilmorindola);
β-sitosterol: ≤ 80 %
β-sitosterol: ≤ 80 %
β-sitostanol: ≤ 15 %
β-sitostanol: ≤ 15 %
stigmasterol: ≤ 30 %
stigmasterol: ≤ 30 %
Peroxide value (PV): < 5,0 meq/kg
Peroksidni broj (PV): < 5,0 meq/kg
Peroxide value (PV): ≤ 5 meq O2/kg oil
Peroksidni broj (PV): ≤ 5 meq O2/kg ulja
< 0,95
< 0,95
pH: 4,5-7,5
pH: 4,5 – 7,5
Tocopherols: < 0,5 % (1)
Tokoferoli: < 0,5 %(1)
Peroxide value (PV): < 5,0 meq O2/kg
Peroksidni broj (PV): < 5,0 meq O2/kg
Tocopherols may be added as antioxidants according to Commission Regulation (EU) No 1129/2011
Tokoferoli mogu se dodati kao antioksidanti u skladu s Uredbom Komisije (EU) br. 1129/2011
Specification of the product:
Specifikacija enzima:
Description: White to off-white powder which is an odourless, colourless, flavourless polysaccharide derived from non-GM sweet corn using conventional food processing techniques
Opis: Bijeli do sivobijeli prah polisaharida, bez mirisa, boje i okusa, dobiven od genetski nemodificiranog slatkog kukuruza tradicionalnim tehnikama za preradu hrane
Definition: Glucose polymer (C6H12O6)n with linear linkages of α(1 – 4) glycosidic bonds branched every 8 to 12 glucose units by α(1 – 6) glycosidic bonds
Definicija: Polimer glukoze (C6H12O6)n s linearno povezanim α(1 – 4) glikozidnim vezama, koje se dijele svakih 8 do 12 glukoznih jedinica (1 – 6) glikozidnim vezama
β-sitosterol: < 81 %
β-sitosterol: < 81 %
β-sitostanol: < 35 %
β-sitostanol: < 35 %
stigmasterol: < 30 %
stigmasterol: < 30 %
Protein (N * 6,25): ≥ 600 mg/g (dry substance)
Bjelančevine (N * 6,25): ≥ 600 mg/g (suhe tvari)
Activity: > 580000 PPI(1)/g (> 34,8 PPU(2)/g)
Aktivnost: > 580000 PPI(1)/g (> 34,8 PPU(2)/g)
Gluten: < 20 ppm
Gluten: < 20 ppm
Enterobacteriaceae: < 10 CFU/g
Enterobacteriaceae: < 10 CFU/g
pH value: 6,4-6,8
pH vrijednost: 6,4 – 6,8
Staphylococcus aureus: < 100 CFU/g
Staphylococcus aureus: < 100 CFU/g
Influenza A: negative (Reverse Transcription Real Time PCR)
Influenza A: negativno (PCR u stvarnom vremenu)
Escherichia coli: < 10 CFU/g
Escherichia coli: < 10 CFU/g
Salmonella: Absence/10g
Salmonella: nije prisutna/10 g
Bile salt resistant enterobacteriaceae: < 104 CFU/g
Ekterobakterije otporne na žučnu kiselinu: < 104 CFU/g
Acid stability 15 min 0,1M HCl followed by 60 min Borat pH = 9,0: > 68 kHDU DAO/g pellet (DAO REA (DAO Radioextractionassay))
Stabilnost kiseline 15 min. 0,1 M HCl, zatim 60 min. borat pH = 9,0 > 68 kHDU DAO/g peleta (DAO REA (analiza DAO-a radio ekstrakcijom))
Bile salt resistant enterobacteriaceae: < 102 CFU/g
Ekterobakterije otporne na žučnu kiselinu: < 102 CFU/g
Rapeseed oil high in unsaponifiable matter’ is produced by vacuum distillation and it is different from refined rapeseed oil in the concentration of the unsaponifiable fraction (1 g in refined rapeseed oil and 9 g in ‘rapeseed oil high in unsaponifiable matter’).
„Ulje od uljane repice bogato neosapunjivim tvarima” proizvodi se vakuumskom destilacijom i razlikuje se od rafiniranog ulja uljane repice po koncentraciji neosapunjive frakcije (1 g u rafiniranom ulju uljane repice odnosno 9 g u „ulju od uljane repice bogatom neosapunjivim tvarima”).
Treatment with active carbon is required to ensure that polycyclic aromatic hydrocarbons (PAH) are not enriched in the production of ‘rapeseed oil high in unsaponifiable matter.
Obrada aktivnim ugljenom obvezna je kako bi se osiguralo da se policiklički aromatski ugljikovodici (PAD) ne obogaćuju tijekom proizvodnje „ulja uljane repice bogatog neosapunjivim tvarima”