natgillin/translations-raw huggingface dataset:
Contamination/Purity (GC-FID or equivalent method) of phytosterols/phytostanols:
Nakon sušenja smrzavanjem, pri čemu se iz plodova biljke noni uklanja voda, preostala kaša melje se u prah i stavlja u kapsule.
Phytosterols and phytostanols extracted from sources other than vegetable oil suitable for food have to be free of contaminants, best ensured by a purity of more than 99 %.
Čistoća/sastav
Acid value: ≤ 0,5 KOH/g oil
Vlaga: 5,3 – 9 %
Peroxide value: ≤ 5 meq O2/kg oil
Bjelančevine: 3,8–4,8 g/100 g
p-Anisidine value: ≤ 20
Masti: 1–2 g/100 g
Cold test at 0 °C: ≤ 3 hours
Pepeo: 4,6–5,7 g/100 g
Moisture: ≤ 0,1 % (w/w)
Ukupni ugljikohidrati: 80–85 g/100 g
Unsaponifiable matter: ≤ 5,0 %
Fruktoza: 20,4–22,5 g/100 g
Docosahexaeonic acid: ≥ 20 %
Glukoza: 22–25 g/100 g
Eicosapentaenoic acid: ≥ 10 %
Dijetetska vlakna: 15,4–24,5 g/100 g
Target
5,15-dimetilmorindol (*): ≤ 2,0 μg/ml
Comments
S pomoću metode HPLC-UV koja je razvijena i provjerena za analizu antrakinona u biljci Morinda citrifolia u prahu.
Fruit storage before high-pressure treatment
Granice otkrivanja: 2,5 ng/ml (5,15 dimetilmorindola)
Minimum 15 days at – 20 °C
Silicij: 3,3 %
Fruit harvested and stored in conjunction with good/hygienic agricultural and manufacturing practices
Kristalni silicijev dioksid: najviše 0,1 – 0,3 % kao nečistoća
Fruit added
Ulje obogaćeno fitosterolima/fitostanolima sastoji se od frakcije ulja i frakcije fitosterola.
40 % to 60 % of thawed fruit
Slobodne masne kiseline (izražene kao oleinska kiselina): ≤ 2,0 %
Fruit homogenised and added to other ingredients
Monoacilgliceroli (MAG): ≤ 10 %
3,2 to 4,2
Diacilgliceroli (DAG): ≤ 25 %
7 to 42
Triacilgliceroli (TAG): preostali udio
Assured by added sugars
Frakcija fitosterola:
Final storage
kampesterol: ≤ 40 %
60 days maximum at + 5 °C maximum
kampestanol: ≤ 5,0 %
Equivalent to storage regimen for conventionally processed product
brasikasterol ≤ 3,0 %
Phosphated maize starch (phosphated distarch phosphate) is a chemically modified resistant starch derived from high amylose starch by combining chemical treatments to create phosphate cross-links between carbohydrate residues and esterified hydroxyl groups.
drugi steroli/stanoli: ≤ 3,0 %
CAS No: 11120-02-8
Peroksidni broj: < 5,0 meq/kg
Chemical formula: (C6H10O5)n [(C6H9O5)2PO2H]x [(C6H9O5)PO3H2]y
Transmasne kiseline: ≤ 1 %
n = number of glucose units; x, y = degrees of substitution
Kontaminacija/čistoća (GC-FID ili istovjetna metoda) fitosterola/fitostanola:
The chemical characteristics of phosphated distarch phosphate:
fitosteroli i fitostanoli ekstrahirani iz izvora osim biljnih ulja koji su prikladni za upotrebu u hrani ne smiju sadržavati kontaminante, što se najbolje osigurava čistoćom većom od 99 %.
Loss on drying: 10-14 %
Kiselinski broj: ≤ 0,5 KOH/g ulja
pH: 4,5-7,5
Peroksidni broj: ≤ 5 meq O2/kg ulja
Dietary fibre: ≥ 70 %
Vrijednost p-anisidina ≤ 20
Starch: 7-14 %
Testiranje hladnoćom pri 0 °C ≤ 3 sata
Protein: ≤ 0,8 %
Vlaga: ≤ 0,1 % (m/m)
Lipids: ≤ 0,8 %
Neosapunjive tvari: ≤ 5,0 %
Residual bound phosphorus: ≤ 0,4 % (as phosphorus) ‘high amylose maize’ as source
Dokozaheksaenska kiselina: ≥ 20 %
The novel food ingredient is yellow to brown powder.
Eikozapentaenska kiselina: ≥ 10 %
Phosphatidylserine is obtained from fish phospholipids by an enzymatic transphosphorylation with the amino acid L-serine.
Cilj
Specification of the phosphatidylserine product manufactured from fish phospholipids:
Napomene
Phospholipids: ≥ 75 %
skladištenje voća prije obrade pri visokom
Phosphatidylserine: ≥ 35 %
najmanje 15 dana na temperaturi od –20 °C
Glycerides: < 4,0 %
voće se bere i skladišti u skladu s dobrim/higijenskim poljoprivrednim i proizvodnim praksama
Free L-serine: < 1,0 %
dodano voće
Tocopherols: < 0,5 % (1)
40 % do 60 % odmrznutog voća
Peroxide value: < 5,0 meq O2/kg
voće se homogenizira i dodaje drugim sastojcima
Tocopherols may be added as antioxidants according to Commission Regulation (EU) No 1129/2011
3,2 do 4,2
The novel food ingredient is off-white to light yellow powder.
7 do 42
It is also available in liquid form with a clear brown to orange colour.
osigurava se dodavanjem šećera
The liquid form contains medium chain triacylglycerides (MCT) as a carrier.
završno skladištenje
It contains lower levels of Phosphatidylserine due to the fact that it includes significant amounts of oil (MCT).
najviše 60 dana na temperaturi od najviše +5 °C
Phosphatidylserine from soya phospholipids is obtained through enzymatic transphosphatidylation of high-phosphatidylcholine soybean lecithin with the amino acid L-serine.
odgovara režimu skladištenja proizvoda prerađenih konvencionalnim metodama
Phosphatidylserine consists of a glycerophosphate skeleton conjugated with two fatty acids and L-serine via a phosphodiester linkage.
Fosfatirani kukuruzni škrob (fosfatirani diškrobni fosfat) kemijski je modificirani rezistentni škrob dobiven iz škroba s visokim udjelom amiloze kombiniranjem kemijskih postupaka kako bi se dobile poprečne fosfatne veze između ostataka ugljikohidrata i esterificiranih hidroksilnih skupina.
Characteristics of Phosphatidylserine from soya phospholipids:
Taj je sastojak nove hrane bijeli ili gotovo bijeli prah.
Powder form:
CAS br.: 11120-02-8
Moisture: < 2,0 %
Kemijska formula: (C6H10O5)n [(C6H9O5)2PO2H]x [(C6H9O5)PO3H2]y
Phospholipids: ≥ 85 %
n = broj glukoznih jedinica, x, y = stupnjevi supstitucije
Phosphatidylserine: ≥ 61 %
Kemijska svojstva fosfatiranog diškrobnog fosfata:
Glycerides: < 2,0 %
Gubitak pri sušenju: 10 – 14 %
free L-serine: < 1,0 %
pH: 4,5–7,5
Tocopherols: < 0,3 %
Dijetetska vlakna: ≥ 70 %
Phytosterols: < 0,2 %
Škrob: 7 – 14 %
Phospholipids: ≥ 25 %
Bjelančevine: ≤ 0,8 %
Phosphatidylserine: ≥ 20 %
Lipidi: ≤ 0,8 %
Glycerides: not applicable
Ostatak vezanog fosfora: ≤ 0,4 % (kao fosfor) „škrob s visokim udjelom amiloze” kao izvor
The product is manufactured through enzymatic conversion of soy lecithin.
Sastojak nove hrane prah je žute do smeđe boje.
Moisture: ≤ 2,0 %
Fosfolipidi: ≥ 75 %
Total phospholipids: ≥ 70 %
Fosfatidilserin: ≥ 35 %
Phosphatidic acid: ≥ 20 %
Slobodni L-serin: < 1,0 %
Glycerides: ≤ 1,0 %
Tokoferoli: < 0,5 % 1 (*)
Free L-serine: ≤ 1,0 %
Peroksidni broj: < 5,0 meq O2/kg
Tocopherols: ≤ 0,3 %
Taj je sastojak nove hrane sivobijeli ili svjetložuti prah.
Phytosterols: ≤ 2,0 %
Dostupan je i u tekućem stanju, bistre smeđe do narančaste boje.
Silicon dioxide is used with a maximum content of 1,0 %
Kad je u tekućem stanju sadržava srednjolančane trigliceride (MCT) koji imaju funkciju nosača.
85 % and 100 % pure Phospholipides from egg yolk
Sadržava niže razine fosfatidilserina jer uključuje znatne količine ulja (MCT-i).
White to off-white powder which is an odourless, colourless, flavourless polysaccharide derived from non-GM sweet corn using conventional food processing techniques
Fosfatidilserin iz sojinih fosfolipida dobiva se enzimskom transfosforilacijom sojinog lecitina s visokim udjelom fosfatidilkolina s pomoću aminokiseline L-serin.
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
Fosfatidilserin se sastoji od glicerofostatne strukture povezane fosfodiesterskom vezom s dvjema masnim kiselinama i L-serinom.
Carbohydrates: 97 %
Svojstva fosfatidilserina iz sojinih fosfolipida:
Sugars: 0,5 %
Prah:
Fibre: 0,8 %
Vlaga: < 2,0 %
Fat: 0,2 %
Fosfolipidi: ≥ 85 %
Protein: 0,6 %
Fosfatidilserin: ≥ 61 %
Phytosterols and phytostanols are sterols and stanols that are extracted from plants and may be presented as free sterols and stanols or esterified with food grade fatty acids.
Gliceridi: < 2,0 %
Composition (with GC-FID or equivalent method):
Slobodni L-serin: < 1,0 %
β-sitosterol: < 81 %
Tokoferoli: < 0,3 %
β-sitostanol: < 35 %
Fitosteroli: < 0,2 %
campesterol: < 40 %
Fosfolipidi: ≥ 25 %
campestanol: < 15 %
Fosfatidilserin: ≥ 20 %
stigmasterol: < 30 %
Gliceridi: nije primjenjivo
brassicasterol: < 3,0 %
Proizvod se proizvodi enzimskom pretvorbom sojinog lecitina.
other sterols/stanols: < 3,0 %
Proizvod fosfolipida čine fosfatidilserin i fosfatidna kiselina u obliku vrlo koncentriranog žutosmeđeg praha.
Contamination/Purity (GC-FID or equivalent method):
Specifikacija proizvoda:
Plum kernel oil is a vegetable oil obtained by cold pressing of plum (Prunus domestica) kernels.
Ukupno fosfolipidi: ≥ 70 %
Oleic acid (C18:1): 68 %
Fosfatidilserin: ≥ 20 %
Linoleic acid (C18:2): 23 %
Fosfatidna kiselina: ≥ 20 %
γ-Tocopherol:80 % of total tocopherols
Gliceridi: ≤ 1,0 %
β-Sitosterol: 80-90 % of total sterols
Slobodni L-serin: ≤ 1,0 %
Triolein: 40-55 % of triglycerides
Tokoferoli: ≤ 0,3 %
Dry substance: ≥ 800 mg/g
Upotrebljava se najviše 1,0 % silicijeva dioksida.
Protein (N * 6,25): ≥ 600 mg/g (dry substance)
85 % i 100 % čistih fosfolipida iz žumanjaka
Ash: ≤ 400 mg/g (dry substance)
Bijeli do sivobijeli prah polisaharida, bez mirisa, boje i okusa, dobiven od genetski nemodificiranog slatkog kukuruza tradicionalnim tehnikama za preradu hrane
Glycoalkaloid (total): ≤ 150 mg/kg
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
Lysinoalanine (total): ≤ 500 mg/kg
Ugljikohidrati: 97 %
Lysinoalanine (free): ≤ 10 mg/kg
Šećeri: 0,5 %
Specification of the enzyme:
Vlakna: 0,8 %
Systematic name: Prolyl oligopeptidase
Masti: 0,2 %
Synonyms: Prolyl endopeptidase, proline-specific endopeptidase, endoprolylpeptidase
Bjelančevine: 0,6 %
Molecular weight: 66 kDa
Fitosteroli i fitostanoli jesu steroli i stanoli koji se ekstrahiraju iz biljaka i mogu se javiti kao slobodni steroli i stanoli ili kao njihovi oblici esterificirani masnim kiselinama prehrambene kvalitete.
Enzyme Commission number: EC 3.4.21.26
Sastav (na temelju metode GC-FID ili istovjetne metode):
CAS number: 72162-84-6
kampesterol: < 40 %
Source: A genetically modified strain of Aspergillus niger (GEP-44)
kampestanol: < 15 %
Prolyl oligopeptidase is available as an enzyme preparation containing approximately 30 % maltodextrin.
brasikasterol: < 3,0 %
Specifications of the enzyme preparation of prolyl oligopeptidase:
drugi steroli/stanoli: < 3,0 %
Activity: > 580000 PPI (*)/g (> 34,8 PPU (**)/g)
Kontaminacija/čistoća (na temelju metode GC-FID ili istovjetne metode):
Appearance: Microgranulate
Fitosteroli i fitostanoli ekstrahirani iz izvora osim biljnih ulja koji su prikladni za upotrebu u hrani ne smiju sadržavati kontaminante, što se najbolje osigurava čistoćom fitosterola/fitostanola većom od 99 %.
Colour: Off-white to orange yellowish.
Ulje od koštica šljive biljno je ulje dobiveno hladnim prešanjem koštica šljive (Prunus domestica).
The colour may change from batch to batch
Oleinska kiselina (C18:1): 68 %
Dry Matter: > 94 %
Linolna kiselina (C18:2): 23 %
Gluten: < 20 ppm
γ-tokoferol: 80 % ukupnih tokoferola
Lead: ≤ 1,0 mg/kg
β-sitosterol: 80 – 90 % ukupnih sterola
Arsenic: ≤ 1,0 mg/kg
Triolein: 40 – 55 % ukupnih triglicerida
Cadmium: ≤ 0,5 mg/kg
Cijanovodična kiselina: najviše 5 mg/kg ulja
Mercury: ≤ 0,1 mg/kg
Suha tvar: ≥ 800 mg/g
Total aerobic plate count: ≤ 103 CFU/g
Bjelančevine (N*6,25): ≥ 600 mg/g (suhe tvari)
Total yeasts and moulds: ≤ 102 CFU/g
Pepeo: ≤ 400 mg/g (suhe tvari)
Sulphite reducing anaerobes: ≤ 30 CFU/g
Glikoalkaloid (ukupno): ≤ 150 mg/kg
Escherichia coli: Absence in 25 g
Lizinoalanin (ukupno): ≤ 500 mg/kg
Staphylococcus aureus: Absence in 10 g
Lizinoalanin (slobodan): ≤ 10 mg/kg
Pseudomonas aeruginosa: Absence in 10 g
Specifikacija enzima:
Antimicrobial activity: Absent
Sustavno ime: prolil oligopeptidaza
Mycotoxins: Below limits of detection: Aflatoxin B1, B2, G1, G2 (< 0,25 μg/kg), total Aflatoxins (< 2,0 μg/kg), Ochratoxin A (< 0,20 μg/kg), T-2 Toxin (< 5 μg/kg), Zearalenone (< 2,5 μg/kg), Fumonisin B1 and B2 (< 2,5 μg/kg)
Istoznačnice: prolil endopeptidaza, endopeptidaza specifična za prolin, endoprolilpeptidaza
The protein extract is obtained from homogenised pig kidneys through a combination of salt precipitation and high speed centrifugation.
Molekulska masa: 66 kDa
The obtained precipitate contains essentially proteins with 7 % of the enzyme diamine oxidase (enzyme nomenclature E.C. 1.4.3.22) and is resuspended in a physiologic buffer system.
Broj Komisije za enzime: EC 3.4.21.26
The obtained pig kidney extract is formulated as encapsulated enteric coated pellets to reach the active sites of digestion.
CAS broj: 72162-84-6
Basic Product:
Izvor: Genetski modificirani soj gljive Aspergillus niger (GEP-44)
Specification: pig kidney protein excerpt with natural content of Diamin oxidase (DAO):
Specifikacije enzimskog pripravka od prolil oligopeptidaze:
Physical condition: liquid
Aktivnost: > 580000 PPI (*)/g (> 34,8 PPU (**)/g)
Colour: brownish
Izgled: mikrogranule
Appearance: slightly turbid solution
Boja: Sivobijele do žućkastonarančaste boje.
pH value: 6,4-6,8
Boja može varirati od serije do serije
Enzymatic activity: > 2677 kHDU DAO/ml (DAO REA (DAO Radioextractionassay))
Suha tvar: > 94 %
Brachyspira spp.: negative (Real Time PCR)
Olovo: ≤ 1,0 mg/kg
Listeria monocytogenes: negative (Real Time PCR)
Arsen: ≤ 1,0 mg/kg
Influenza A: negative (Reverse Transcription Real Time PCR)
Kadmij: ≤ 0,5 mg/kg
Total aerobic microbiological count: < 105 CFU/g
Živa: ≤ 0,1 mg/kg
Yeasts/moulds count: < 105 CFU/g
Ukupan broj aerobnih kolonija: ≤ 103 CFU/g
Salmonella: Absence/10g
Ukupno kvasci i plijesni: ≤ 102 CFU/g
Bile salt resistant enterobacteriaceae: < 104 CFU/g
Sulfitreducirajući anaerobni organizmi: ≤ 30 CFU/g
Final product:
Escherichia coli: nije prisutna u 25 g
Specification pig kidney protein excerpt with natural content of DAO (E.C. 1.4.3.22) in an enteric coated formulation:
Staphylococcus aureus: nije prisutna u 10 g
Physical condition: solid
Pseudomonas aeruginosa: nije prisutna u 10 g
Colour: yellow gray
Antimikrobna aktivnost: nije prisutna
Appearance: micropellets
Mikotoksini: ispod granice detekcije: aflatoksin B1, B2, G1, G2 (< 0,25 μg/kg), ukupno aflatoksina (< 2,0 μg/kg), okratoksin A (< 0,20 μg/kg), T-2 toksin (< 5 μg/kg), zearalenon (< 2,5 μg/kg), fumonizin B1 i B2 (< 2,5 μg/kg)
Enzymatic activity: 110-220 kHDU DAO/g pellet (DAO REA (DAO Radioextractionassay))
Ekstrakt bjelančevina dobiva se iz homogeniziranih svinjskih bubrega kombinacijom taloženja soli i centrifugiranja pri velikoj brzini.
Acid stability 15 min 0,1M HCl followed by 60 min Borat pH=9,0: > 68 kHDU DAO/g pellet (DAO REA (DAO Radioextractionassay))
Dobiveni talog sadržava bjelančevine sa 7 % enzima diamin oksidaze (nomenklatura enzima E.C. 1.4.3.22) i ponovno se suspendira u sustavu s fiziološkim puferom.
Humidity: < 10 %
Dobiveni ekstrakt svinjskih bubrega stavlja se u želučanootporne kapsule kako bi mogao doći do aktivnih dijelova probavnog sustava.
Total aerobic microbiological count: < 104 CFU/g
Osnovni proizvod:
Total combined yeasts/moulds count: < 103 CFU/g
Specifikacija: ekstrakt bjelančevina iz svinjskih bubrega s prirodnim sastojkom diamin oksidazom (DAO):
Bile salt resistant enterobacteriaceae: < 102 CFU/g
Fizičko stanje: tekućina
‘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’).
Boja: smećkasta
There is a minor reduction of triglycerides containing monounsaturated and polyunsaturated fatty acids.
Izgled: blago mutna otopina
Unsaponifiable matter: > 7,0 g/100 g
pH vrijednost: 6,4–6,8
Tocopherols: > 0,8 g/100 g
Enzimska aktivnost: > 2677 kHDU DAO/ml (DAO REA (analiza DAO-a radio ekstrakcijom))
α-tocopherol (%): 30-50 %
Brachyspira spp.: negativno (PCR u stvarnom vremenu)
γ-tocopherol (%): 50-70 %
Listeria monocytogenes: negativno (PCR u stvarnom vremenu)
δ-tocopherol (%): < 6,0 %
Influenza A: negativno (obrnuta transkripcija PCR-a u stvarnom vremenu)
Sterols, triterpenic alcohols, methylsterols: > 5,0 g/100 g
Ukupan broj aerobnih mikroorganizama: < 105 CFU/g
palmitic acid: 3-8 %
Broj kvasaca i plijesni: < 105 CFU/g
stearic acid: 0,8-2,5 %
Salmonella: Odsutnost/10 g
oleic acid: 50-70 %
Enterobakterije otporne na žučnu kiselinu: < 104 CFU/g
linoleic acid: 15-28 %
Konačni proizvod:
linolenic acid: 6-14 %
Specifikacija za ekstrakt bjelančevina iz svinjskih bubrega s prirodnim sastojkom DAO (E.C. 1.4.3.22) u obliku želučanootpornih kapsula:
erucic acid: < 2,0 %
Fizičko stanje: krutina
Iron (Fe): < 1000 μg/kg
Boja: žutosiva
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’.
Izgled: mikropeleti
Rapeseed protein is an aqueous protein-rich extract from rapeseed press cake originating from non-genetically modified Brassica napus L. and Brassica rapa L.
Enzimska aktivnost: 110–220 kHDU DAO/g peleta (DAO REA (analiza DAO-a radio ekstrakcijom))
White to off-white, spray dried powder
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))
Total protein: ≥ 90 %
Vlažnost: < 10 %
Soluble protein: ≥ 85 %
Ukupan broj aerobnih mikroorganizama: < 104 CFU/g
Moisture: ≤ 7,0 %
Kvasac i plijesni ukupno: < 103 CFU/g
Carbohydrates: ≤ 7,0 %
Enterobakterije otporne na žučnu kiselinu: < 102 CFU/g
Fat: ≤ 2,0 %
„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”).
Ash: ≤ 4,0 %
Dolazi do manjeg smanjenja triglicerida koji sadržavaju mononezasićene i polinezasićene masne kiseline.
Fibre: ≤ 0,5 %
Neosapunjive tvari: > 7,0 g/100 g
Total glucosinolates: ≤ 1 mmol/kg
Tokoferoli: > 0,8 g/100 g
Total phytate: ≤ 1,5 %
α-tokoferol (%): 30 – 50 %
Yeast and mould count: ≤ 100 CFU/g
γ-tokoferol (%): 50 – 70 %
Aerobic bacteria count: ≤ 10000 CFU/g
δ-tokoferol (%): < 6,0 %
Total coliform count: ≤ 10 CFU/g
Steroli, triterpenski alkoholi, metilsteroli: > 5,0 g/100 g
Synthetic Trans-resveratrol is off-white to beige crystals.
palmitinska kiselina: 3 – 8 %
Chemical name: 5-[(E)-2-(4-hydroxyphenyl)ethenyl]benzene-1,3-diol
stearinska kiselina: 0,8 – 2,5 %
Chemical formula: C14H12O3
oleinska kiselina: 50 – 70 %
Molecular weight: 228,25 Da
linolna kiselina: 15 – 28 %
CAS No: 501-36-0
linoleinska kiselina: 6 – 14 %
Trans-resveratrol: ≥ 98 %-99 %
eruka kiselina: < 2,0 %
Total by-products (related substances): ≤ 0,5 %
Željezo (Fe): < 1000 μg/kg
Any single related substance: ≤ 0,1 %
Obrada aktivnim ugljenom obvezna je kako bi se osiguralo da se policiklički aromatski ugljikovodici (PAH) ne obogaćuju tijekom proizvodnje „ulja uljane repice bogatog neosapunjivim tvarima”
Lead: ≤ 1,0 ppm
Bjelančevine iz sjemenki uljane repice čine vodeni ekstrakt bogat bjelančevinama iz prešane pogače uljane repice dobivene od genetski nemodificiranih Brassica napus L. i Brassica rapa L.
Arsenic: ≤ 1,0 ppm
bijeli do sivobijeli prah osušen raspršivanjem
Diisopropylamine: ≤ 50 mg/kg
Ukupno bjelančevine: ≥ 90 %
Microbial source: A genetically modified strain of Saccharomyces cerevisiae
Topljive bjelančevine: ≥ 85 %
Appearance: Off-white to slight yellow powder
Vlaga: ≤ 7,0 %
Particle size: 100 % less than 62,23 μm
Ugljikohidrati: ≤ 7,0 %
Trans-resveratrol content: Min.
Masti: ≤ 2,0 %
98 % w/w (dry weight basis)
Pepeo: ≤ 4,0 %
Ash: Max.
Vlakna: ≤ 0,5 %
0,5 % w/w
Ukupno glukozinolati: ≤ 1 mmol/kg
Moisture: Max.
Ukupno fitati: ≤ 1,5 %
3 % w/w
Broj kvasaca i plijesni: ≤ 100 CFU/g
Rooster comb extract is obtained from Gallus gallus by enzymatic hydrolysis of rooster comb and by subsequent filtration, concentration and precipitation steps.
Broj aerobnih bakterija: ≤ 10000 CFU/g
The principal constituents of rooster comb extract are the glycosaminoglycans hyaluronic acid, chondroitin sulphate A and dermatan sulphate (chondroitin sulphate B).
Broj koliformnih bakterija: ≤ 10 CFU/g
White or almost white hygroscopic powder.
Sintetički trans-resveratrol kristal sivobijele je do bež boje.
Hyaluronic acid: 60-80 %
Kemijski naziv: 5-[(E)-2-(4-hidroksifenil)etenil]benzen-1,3-diol
Chondroitin sulphate A: ≤ 5,0 %
Kemijska formula: C14H12O3
Dermatan sulphate (chondroitin sulphate B): ≤ 25 %
Molekulska masa: 228,25 Da
pH: 5,0-8,5
CAS br.: 501-36-0
Chlorides: ≤ 1,0 %
Trans-resveratrol: ≥ 98 % – 99 %
Nitrogen: ≤ 8,0 %
Ukupni nusproizvodi (srodne tvari): ≤ 0,5 %
Loss on drying: (105 °C for 6 hours): ≤ 10 %
Pojedinačne srodne tvari: ≤ 0,1 %
Chromium: ≤ 10 mg/kg
Olovo: ≤ 1,0 ppm
Total viable aerobic count: ≤ 102 CFU/g
Arsen: ≤ 1,0 ppm
Salmonella: Absence in 1 g
Diizopropilamin: ≤ 50 mg/kg
Staphylococcus aureus: Absence in 1 g
Mikrobni izvor: genetski modificirani soj kvasca Saccharomyces cerevisiae
Pseudomonas aeruginosa: Absence in 1 g
Izgled: prah sivobijele do blago žute boje
Sacha inchi oil is a 100 % cold pressed vegetable oil obtained from the seeds of Plukenetia volubiis L. It is a transparent, fluid (liquid) and shiny oil at room temperature.
Veličina čestice: 100 % manje od 62,23 μm
It has a fruity, light, green vegetable taste without undesirable flavours.
Sadržaj trans-resveratrola: najmanje 98 % (m/m) (na temelju mase suhe tvari)
Aspect, limpidity, shine, colour: Fluid at room temperature, clean, shiny yellow gold
Pepeo: najviše 0,5 % (m/m)
Odour and taste: Fruity, vegetable without non acceptable taste or odour
Vlaga: najviše 3 % (m/m)
Water and Volatiles: < 0,2 g/100 g
Ekstrakt iz pijetlove kreste dobiva se od vrste Gallus gallus enzimskom hidrolizom pijetlove kreste te naknadnim postupcima filtracije, koncentracije i taloženja.
Impurities insoluble in hexane: < 0,05 g/100 g
Glavni sastojci ekstrakta iz pijetlove kreste jesu glikozaminoglikani, hijaluronska kiselina, kondroitin sulfat A i dermatan sulfat (kondroitin sulfat B).
Oleic acidity: < 2,0 g/100 g
Bijeli ili gotovo bijeli higroskopni prah.
Peroxide value: < 15 meq O2/kg
Hijaluronska kiselina: 60 – 80 %
Trans fatty acids: < 1,0 g/100 g
Kondroitin sulfat A: ≤ 5,0 %
Total unsaturated fatty acids: > 90 %
Dermatan sulfat (kondroitin sulfat B): ≤ 25 %
Omega 3 alpha linolenic acid (ALA): > 45 %
pH: 5,0 – 8,5
Saturated fatty acids: < 10 %
Kloridi: ≤ 1,0 %
No trans fatty acids (< 0,5 %)
Dušik: ≤ 8,0 %
No erucic acid (< 0,2 %)
Gubitak pri sušenju: (šest sati na 105 °C): ≤ 10 %
More than 50 % of tri-linolenin and di-linolenin-triglycerides
Krom: ≤ 10 mg/kg
Phytosterols composition and level
Ukupan broj aerobnih bakterija: ≤ 102 CFU/g
No cholesterol (< 5,0 mg/100 g)
Salmonella: nije prisutna u 1 g
Salatrim is the internationally recognised acronym for (short and long chain acyl triglyceride molecules).
Staphylococcus aureus: nije prisutna u 1 g
Salatrim is prepared by non-enzymatic inter-esterification of triacetin, tripropionin, tributyrin, or their mixtures with hydrogenated canola, soybean, cottonseed, or sunflower oil.
Pseudomonas aeruginosa: nije prisutna u 1 g
Description: Clear, slightly amber liquid to a light coloured waxy solid at room temperature.
Ulje od biljke sacha inchi potpuno je hladno prešano biljno ulje koje se dobiva od sjemenki biljke Plukenetia volubiis L., a riječ je o ulju koje je na sobnoj temperaturi prozirno, fluidno (tekuće) i sjajno.
Free of particulate matter and of foreign or rancid odour.
Voćnog je okusa koji blago podsjeća na zeleno povrće, bez nepoželjnih aroma.
Glycerol ester disribution:
Izgled, bistrina, sjaj, boja: tekućina koja je na sobnoj temperaturi bistra, sjajne žutozlatne boje
Triacylglycerols: > 87 %
Miris i okus: okus voća i povrća bez neprihvatljivih aroma ili mirisa
Diacylglycerols: ≤ 10 %
Voda i hlapljive tvari: < 0,2 g/100 g
Monoacylglycerols: ≤ 2,0 %
Nečistoće topljive u heksanu: < 0,05 g/100 g
Fatty acid composition:
Oleinska kiselost: < 2,0 g/100 g
MOLE % LCFA (long chain fatty acids): 33-70 %
Peroksidni broj: < 15 meq O2/kg
MOLE % SCFA (short chain fatty acids): 30-67 %
Transmasne kiseline: < 1,0 g/100 g
Saturated long chain fatty acids: < 70 % by weight
Ukupne nezasićene masne kiseline: > 90 %
Free fatty acids as oleic acid: ≤ 0,5 %
Omega 3 alfa linolenska kiselina (ALK): > 45 %
Triacylglycerol profile:
Zasićene masne kiseline: < 10 %
Triesters (short/long = 0): ≤ 10 %
Bez eruka kiseline (< 0,2 %)
Unsaponifiable material: ≤ 1,0 %
Više od 50 % trilinolenin i dilinolenin triglicerida