natgillin/translations-raw huggingface dataset:
Trans fatty acids: ≤ 0,5 % of the total fatty acid content
Sastav masnih kiselina:
Unsaponifiable matter: ≤ 1,5 %
Laurinska kiselina (C12:0): < 1,0 %
Peroxide value: ≤ 5 meq/kg
Miristinska kiselina (C14:0): < 1,0 %
Anisidin value: ≤ 20
Palmitinska kiselina (C16:0): < 2,0 %
Acid value: ≤ 1,0 KOH/g
Palmitoleinska kiselina (C16:1): < 1,0 %
Moisture: ≤ 0,5 %
Stearinska kiselina (C18:0): 45 – 58 %
Argan oil is the oil obtained by cold pressing of the almond like kernels of the fruits of Argania spinosa (L.)
Oleinska kiselina (C18:1): 40 – 51 %
Skeels.
Linolna kiselina (C18:2): < 1,0 %
Kernels may be roasted prior to pressing, but with no direct contact with a flame.
γ-linolenska kiselina (C18:3): < 1,0 %
Composition:
Arahinska kiselina (C20:0): < 1,0 %
Palmitic acid (C16:0): 12-15 %
Slobodne masne kiseline: najviše 0,1 %
Stearic acid (C18:0): 5-7 %
Svojstva:
Oleic acid (C18:1): 43-50 %
Transmasne kiseline: najviše 0,5 %
Linoleic acid (C18:2): 29-36 %
Peroksidni broj: najviše 0,8 meq/kg
Unsaponifiable matter: 0,3-2 %
Jodni broj: < 46 g/100 g
Total sterols: 100-500 mg/100 g
Neosapunjive tvari: najviše 1,0 %
Total tocopherols: 16-90 mg/100 g
Saponifikacijski broj: 185–198 mg KOH/g
Oleic acidity: 0,2-1,5 %
Ekstrakt od gela u prahu dobiven od listova biljke Aloe macroclada Baker, koji je u osnovi istovjetan gelu dobivenom od listova biljke Aloe vera L. Burm.
Peroxide value: < 10 meq O2/kg
Pepeo: 25 %
Astaxanthin is a carotenoid produced by Haematococcus pluvialis algae.
Dijetetska vlakna: 28,6 %
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.
Masti: 2,7 %
The algal cells are harvested and dried; the oleoresin is extracted using either super critical CO2 or a solvent (ethyl acetate).
Vlaga: 4,7 %
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).
Polisaharidi: 9,5 %
Composition of the Oleoresin:
Bjelančevine: 1,63 %
Fat: 42,2- 99 %
Glukoza: 8,9 %
Protein: 0,3-4,4 %
Kako bi se proizveo ekstrakt lipida iz antarktičkog krila (Euphausia superba), duboko smrznuti drobljeni kril ili sušeno brašno krila podvrgavaju se ekstrakciji lipida s pomoću odobrenog ekstrakcijskog otapala (u okviru Direktive 2009/32/EZ).
Carbohydrate: 0-52,8 %
Bjelančevine i ostaci antarktičkog krila uklanjanju se iz ekstrakta lipida filtracijom.
Fibre: < 1,0 %
Ekstrakcijska otapala i ostatak vode uklanjaju se isparavanjem.
Ash: 0,0-4,2 %
Saponifikacijski broj: ≤ 230 mg KOH/g
Specification of Carotenoids w/w%
Peroksidni broj (PV): ≤ 3 meq O2/kg ulja
Total Astaxanthins: 2,9-11,1 %
Vlaga i hlapljive tvari: ≤ 3 % ili 0,6 izraženo kao aktivnost vode pri 25 °C
is-astaxanthin: 0,3-17,3 %
Fosfolipidi: 35 – 50 %
is-astaxanthin: 0,2-7,0 %
Transmasne kiseline: ≤ 1 %
Astaxanthin monoesters: 79,8-91,5 %
EPK (eikozapentaenska kiselina): ≥ 9 %
Astaxanthin diesters: 0,16-19,0 %
DHK (dokosaheksaenska kiselina) ≥ 5 %
Β-Carotene: 0,01-0,3 %
Ulje bogato fosfolipidima proizvodi se od antarktičkog krila (Euphasia superba) višestrukim ispiranjem u otapalu, uz primjenu odobrenih otapala (u okviru Direktive 2009/32/EZ) radi povećanja sadržaja fosfolipida u ulju.
Lutein: 0-1,8 %
Otapala se uklanjaju iz konačnog proizvoda isparavanjem.
Canthaxanthin: 0-1,30 %
Peroksidni broj (PV): ≤ 3 meq O2/kg ulja
Total aerobic bacteria: < 3000 CFU/g
Oksidacijska stabilnost: Za sve prehrambene proizvode koji sadržavaju ulje bogato fosfolipidima dobiveno od vrste Euphausia superba trebala bi se dokazati oksidacijska stabilnost na temelju odgovarajuće metodologije ispitivanja priznate na nacionalnoj/međunarodnoj razini (npr.
Yeast and Moulds: < 100 CFU/g
AOAC)
Coliforms: < 10 CFU/g
Fosfolipidi: ≥ 60 %
E. coli: Negative
Bistro žuto ulje bogato arahidonskom kiselinom dobiva se fermentacijom genetski nemodificiranim sortama IS-4, I49-N18 i FJRK-MA01 gljive Mortierella alpina uz primjenu odgovarajuće tekućine.
Salmonella: Negative
Ulje se zatim ekstrahira iz biomase i pročišćava.
Staphylococcus: Negative
Arahidonska kiselina: ≥ 40 % ukupnog masenog udjela masnih kiselina
Basil (Ocimum basilicum L.) belongs to the family ‘Lamiaceae’ within the order ‘Lamiales’.
Slobodne masne kiseline: ≤ 0,45 % ukupnog sadržaja masnih kiselina
Post-harvest the seeds are cleaned mechanically.
Transmasne kiseline: ≤ 0,5 % ukupnog sadržaja masnih kiselina
Flowers, leaves and other parts of the plant are removed.
Neosapunjive tvari: ≤ 1,5 %
Highest level of purity of Basil seeds has to be ensured by filtering (optical, mechanical).
Peroksidni broj: ≤ 5 meq/kg
Production process of fruit juice and fruit/vegetable blend beverages containing Basil seeds (Ocimum basilicum L.) includes seed pre-hydration and pasteurisation steps.
Anisidinski broj: ≤ 20
Microbiological controls and monitoring systems are in place.
Kiselinski broj: ≤ 1,0 KOH/g
Dry Matter: 94,1 %
Vlaga: ≤ 0,5 %
Protein: 20,7 %
Arganovo ulje dobiva se hladnim prešanjem sjemenki sličnih bademima iz plodova biljke Argania spinosa (L.)
Fat: 24,4 %
Skeels.
Carbohydrate: 1,7 %
Sjemenke se prije prešanja mogu prepržiti, ali ne smije ih se dovesti u izravan dodir s plamenom.
Dietary Fibre 40,5 % (Method: AOAC 958.29)
Sastav:
Ash: 6,78 %
Palmitinska kiselina (C16:0): 12 – 15 %
Fermented black bean extract (Touchi extract) is a fine light-brown protein-rich powder obtained by water extraction of small soybeans (Glycine max (L.)
Stearinska kiselina (C18:0): 5 – 7 %
Merr.) fermented with Aspergillus oryzae.
Oleinska kiselina (C18:1): 43 – 50 %
The extract contains an α-glucosidase inhibitor.
Linolna kiselina (C18:2): 29 – 36 %
Fat: ≤ 1,0 %
Neosapunjive tvari: 0,3 – 2 %
Protein: ≥ 55 %
Ukupni steroli: 100 – 500 mg/100 g
Water: ≤ 7,0 %
Ukupni tokoferoli: 16–90 mg/100 g
Ash: ≤ 10 %
Oleinska kiselost: 0,2 – 1,5 %
Carbohydrate: ≥ 20 %
Peroksidni broj: < 10 meq O2/kg
a-glucosidase inhibitory activity: IC50 min 0,025 mg/ml
Astaksantin je karotenoid koji proizvodi alga Haematococcus pluvialis.
Soy isoflavone: ≤ 0,3 g/100 g
Postoje različite metode uzgoja te alge.
Bovine lactoferrin is a protein that occurs naturally in cows' milk.
Mogu se upotrebljavati zatvoreni sustavi izloženi sunčevoj svjetlosti ili naizmjenično otvoreni ribnjaci sa strogo kontroliranim izvorom svjetlosti.
It is an iron-binding glycoprotein of approximately 77 kDa and consists of a single polypeptide chain of 689 amino acids.
Stanice alge sakupljaju se i suše, oleorezin se ekstrahira primjenom superkritičnog CO2 ili otapala (etil-acetata).
Production process: Bovine lactoferrin is isolated from skimmed milk or cheese whey via ion exchange and subsequent ultra-filtration steps.
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).
Finally it is dried by freeze drying or spraying and the large particles are sieved out.
Sastav oleorezina:
It is a virtually odourless, light pinkish powder.
Masti: 42,2 ± 99 %
Physical-Chemical properties of Bovine lactoferrin:
Bjelančevine: 0,3 – 4,4 %
Moisture: < 4,5 %
Ugljikohidrati: 0 – 52,8 %
Ash: < 1,5 %
Vlakna: < 1,0 %
Arsenic: < 2,0 mg/kg
Pepeo: 0,0 – 4,2 %
Iron: < 350 mg/kg
Specifikacija karotenoida m/m %
Protein: > 93 %
Ukupno astaksantina: 2,9 – 11,1 %
of which bovine lactoferrin: > 95 %
is-astaksantin: 0,3 – 17,3 %
of which other proteins: < 5,0 %
is-astaksantin: 0,2 – 7,0 %
pH (2 % solution, 20 °C): 5,2-7,2
Monoesteri astaksantina: 79,8 – 91,5 %
Solubility (2 % solution, 20 °C): complete
Diesteri astaksantina: 0,16 – 19,0 %
Refined Buglossoides oil is extracted from the seeds of Buglossoides arvensis (L.)
β-karoten: 0,01 – 0,3 %
I.M.Johnst
Lutein: 0 – 1,8 %
Alpha-linolenic acid: ≥ 35 % w/w of total fatty acids
Kantaksantin: 0 – 1,30 %
Stearidonic acid: ≥ 15 % w/w of total fatty acids
Ukupan udio aerobnih bakterija: < 3000 CFU/g
Linoleic acid: ≥ 8,0 % w/w of total fatty acids
Kvasci i plijesni: < 100 CFU/g
Trans fatty acids: ≤ 2,0 % w/w of total fatty acids
Koliformi: < 10 CFU/g
Acid value: ≤ 0,6 mg KOH/g
E. coli: negativno
Peroxide value: ≤ 5,0 meq O2/kg
Salmonella: negativno
Unsaponifiable content: ≤ 2,0 %
Staphylococcus: negativno
Protein content (total nitrogen): ≤ 10 μg/ml
Bosiljak (Ocimum basilicum L.) pripada porodici „Lamiaceae” u redu „Lamiales”.
Pyrrolizidine alkaloids: Not detectable with a detection limit of 4,0 μg/kg
Sjemenke se nakon berbe mehanički čiste.
The novel food is ruby coloured, slightly viscous oil with a slight shellfish odour extracted from the crustacean (marine zooplankton) Calanus finmarchicus.
Uklanjaju se cvjetovi, listovi i drugi dijelovi biljke.
The ingredient consists primarily of wax esters (> 85 %) with minor amounts of triglycerides and other neutral lipids.
Najvišu razinu čistoće bosiljka potrebno je osigurati filtriranjem (optičkim, mehaničkim).
Water: < 1,0 %
Postupak proizvodnje voćnih sokova i pića od mješavine voća/povrća koji sadržavaju sjemenke bosiljka (Ocimum basilicum L.) uključuje korake prethodne hidratacije sjemenki i pasterizacije.
Wax esters: > 85 %
Uspostavljene su mikrobiološke kontrole i sustavi praćenja.
Total fatty acids: > 46 %
Suha tvar: 94,1 %
Eicosapentaenoic acid (EPA): > 3,0 %
Bjelančevine: 20,7 %
Docosahexaenoic acid (DHA): > 4,0 %
Masti: 24,4 %
Total fatty alcohols: > 28 %
Ugljikohidrati: 1,7 %
C20:1 n-9 fatty alcohol: > 9,0 %
40,5 % dijetetskih vlakana (metoda: AOAC 958.29)
C22:1 n-11 fatty alcohol: > 12 %
Pepeo: 6,78 %
Trans fatty acids: < 1,0 %
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.)
Astaxanthinesters: < 0,1 %
Merr.) fermentiranih s pomoću gljive Aspergillus oryzae.
Peroxide value: < 3,0 meq.
Ekstrakt sadržava inhibitor α-glukozidaze.
The novel food ingredient is a synthetic polymer (Patent number WO2006016179).
Masti: ≤ 1,0 %
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).
Bjelančevine: ≥ 55 %
White to off-white colour.
Voda: ≤ 7,0 %
CAS No.: 1246080-53-4
Pepeo: ≤ 10 %
Moisture: < 5,0 %
Ugljikohidrati: ≥ 20 %
Aluminium: < 3,0 mg/kg
Aktivnost inhibitora α-glukozidaze: IC50 najmanje 0,025 mg/ml
Lithium: < 0,5 mg/kg
Sojin izoflavon: ≤ 0,3 g/100 g
Nickel: < 0,5 mg/kg
Goveđi laktoferin bjelančevina je koja se prirodno nalazi u kravljem mlijeku.
Residual anhydride: < 15 μmol/g
Riječ je o glikoproteinu od otprilike 77 kDa koji na sebe veže željezo i koji se sastoji od jednog polipeptidnog lanca sa 689 aminokiselina.
Polydispersity index: < 1,4
Postupak proizvodnje: Goveđi laktoferin dobiva se izolacijom iz obranog mlijeka ili sirne sirutke izmjenom iona i naknadnim koracima ultrafiltriranja.
Isoprene: < 0,05 mg/kg
Naposljetku se suši smrzavanjem ili raspršivanjem, a velike se čestice prosijavaju.
Ethylene oxide: < 0,2 mg/kg
Riječ je o bezmirisnom prahu svjetloružičaste boje.
Free maleic anhydride: < 0,1 %
Fizičko-kemijska svojstva goveđeg laktoferina:
Total oligomeres (less than 1000 Dalton): ≤ 50 mg/kg
Vlaga: < 4,5 %
Ethylene glycol: < 200 mg/kg
Pepeo: < 1,5 %
Diethylene glycol: < 30 mg/kg
Arsen: < 2,0 mg/kg
Monoethylene glycol methyl ether: < 3,0 mg/kg
Željezo: < 350 mg/kg
Diethylene glycol methyl ether: < 4,0 mg/kg
Bjelančevine: > 93 %
Triethylene glycol methyl ether: < 7,0 mg/kg
od čega goveđi laktoferin: > 95 %
1,4-Dioxane: < 2,0 mg/kg
od čega druge bjelančevine: < 5,0 %
Formaldehyde: < 10 mg/kg
pH (2 %-tna otopina, 20 °C): 5,2–7,2
Methyl vinyl ether-maleic anhydride copolymer is an anhydrous copolymer of methyl vinyl ether and maleic anhydride.
Topljivost (2 %-tna otopina, 20 °C): potpuna
Free-flowing, white to white-off powder
Rafinirano ulje od biljke Buglossoides ekstrahira se iz sjemenki biljke Buglossoides arvensis (L.)
CAS No: 9011-16-9
I.M.Johnst.
Purity:
Alfa-linolenska kiselina: ≥ 35 % m/m ukupnih masnih kiselina
Assay value: At least 99,5 % in dry matter
Stearidonska kiselina: ≥ 15 % m/m ukupnih masnih kiselina
Specific viscosity (1 % MEK): 2-10
Linolna kiselina: ≥ 8,0 % m/m ukupnih masnih kiselina
Residual methyl vinyl ether: ≤ 150 ppm
Transmasne kiseline: ≤ 2,0 % m/m ukupnih masnih kiselina
Residual maleic anhydride: ≤ 250 ppm
Kiselinski broj: ≤ 0,6 mg KOH/g
Acetaldehyde: ≤ 500 ppm
Peroksidni broj: ≤ 5,0 meq O2/kg
Methanol: ≤ 500 ppm
Sadržaj neosapunjivih tvari: ≤ 2,0 %
Dilauroyl peroxide: ≤ 15 ppm
Sadržaj bjelančevina (ukupno dušika): ≤ 10 μg/ml
Total heavy metals: ≤ 10 ppm
Pirolizidinski alkaloidi: ne mogu se utvrditi ispod granice od 4,0 μg/kg
Total aerobic plate count: ≤ 500 CFU/g
Nova hrana slabo je viskozno ulje rubin-crvene boje i blagog mirisa školjkaša, dobiveno od račića (morskog zooplanktona) Calanus finmarchicus.
Mould/yeast: ≤ 500 CFU/g
Sastojak uglavnom sadržava estere voska (> 85 %) s manjim količinama triglicerida i drugih neutralnih lipida.
Escherichia coli: Negative to test
Voda: < 1,0 %
Salmonella: Negative to test
Esteri voska: > 85 %
Staphylococcus aureus: Negative to test
Ukupne masne kiseline: > 46 %
Pseudomonas aeruginosa: Negative to test
Eikozapentaenska kiselina (EPK): > 3,0 %
Chia oil is produced from Chia (Salvia hispanica L.) seeds (99,9 % pure) by cold-pressing.
Dokosaheksaenska kiselina (DHK): > 4,0 %
No solvents are used and, once pressed, the oil is held in decantation tanks and a filtration process employed to remove impurities.
Ukupni masni alkoholi: > 28 %
It can also be produced by extraction with supercritical CO2.
C20:1 n-9 masni alkohol: > 9,0 %
Production process:
C22:1 n-11 masni alkohol: > 12 %
Produced by cold pressing.
Transmasne kiseline: < 1,0 %
Acidity expressed as oleic acid: ≤ 2,0 %
esteri astaksantina: < 0,1 %
Peroxide value: ≤ 10 meq/kg
Peroksidni broj: < 3,0 meq.
Insoluble impurities: ≤ 0,05 %
Sastojak koji je nova hrana sintetski je polimer (broj patenta: WO2006016179).
Alpha linolenic acid: ≥ 60 %
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).
Linoleic acid: 15-20 %
Bijele do sivobijele boje.
Chia (Salvia hispanica L.) is a summer annual herbaceous plant belonging to the Labiatae family.
CAS br.: 1246080-53-4
Dry matter: 90-97 %
Vlaga: < 5,0 %
Protein: 15-26 %
Aluminij: < 3,0 mg/kg
Fat: 18-39 %
Litij: < 0,5 mg/kg
Carbohydrate (*): 18-43 %
Nikal: < 0,5 mg/kg
Crude Fibre (**): 18-43 %
Ostatak anhidrida: < 15 μmol/g
Ash: 3-7 %
Indeks polidisperznosti: < 1,4
Carbohydrates include the fibre value (EU: carbohydrates are available = sugar + starch)
Izopren: < 0,05 mg/kg
Crude fibre is the part of fibre made mainly of indigestible cellulose, pentosans and lignin
Etilen-oksid: < 0,2 mg/kg
Production process of fruit juices and fruit juice blends beverages, containing Chia seeds, includes seed pre-hydration and pasteurisation steps.
Slobodni anhidrid maleinske kiseline: < 0,1 %
Chitin-glucan is obtained from the mycelium of Aspergillus niger; it is a slightly yellow, odourless, free-flowing powder.
Ukupno oligomera (manje od 1000 Daltona): ≤ 50 mg/kg
It has a dry matter content of 90 % or more.
Etilen glikol: < 200 mg/kg
Chitin-glucan is composed largely of two polysaccharides:
Dietilen glikol: < 30 mg/kg
chitin, composed of repeating units of N-acetyl-D-glucosamine (CAS No: 1398-61-4),
Monoetilen glikol metil eter: < 3,0 mg/kg
beta (1, 3)-glucan, composed of repeating units of D-glucose (CAS No: 9041-22-9).
Dietilen glikol metil eter: < 4,0 mg/kg
Loss on drying: ≤ 10 %
Trietilen glikol metil eter: < 7,0 mg/kg
Chitin-glucan: ≥ 90 %
1,4-dioksan: < 2,0 mg/kg
Ratio of chitin to glucan: 30:70 to 60:40
Formaldehid: < 10 mg/kg
Ash: ≤ 3,0 %
Kopolimer metil vinil etera i anhidrida maleinske kiseline bezvodni je kopolimer metil vinil etera i anhidrida maleinske kiseline.
Lipids: ≤ 1,0 %
Sipki bijeli do sivobijeli prah
Proteins: ≤ 6,0 %
CAS br.: 9011-16-9
Chitin-glucan complex is obtained from the cell walls of the fruit bodies of the fungus Fomes fomentarius.
Čistoća:
It consists primarily of two polysaccharides:
Analizirana vrijednost: Najmanje 99,5 % u suhoj tvari
Chitin, composed of repeating units of N-acetyl-D-glucosamine (CAS No: 1398-61-4);
Specifična viskoznost (1 % MEK): 2–10
Beta-(1,3)(1,6)-D-glucan, composed of repeating units of D-glucose (CAS No: 9041-22-9).
Ostatak metil vinil etera: ≤ 150 ppm
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.
Ostatak anhidrida maleinske kiseline: ≤ 250 ppm
No hydrolysis is applied during the production process.
Acetaldehid: ≤ 500 ppm
Appearance: Powder, odourless, flavourless, brown
Metanol: ≤ 500 ppm
Moisture: ≤ 15 %
Dilauroil peroksid: ≤ 15 ppm
Ratio of chitin to glucan: 70:20
Ukupno teških metala: ≤ 10 ppm
Total carbohydrates, excluding glucans: ≤ 0,1 %
Ukupan broj aerobnih kolonija: ≤ 500 CFU/g
Proteins: ≤ 2,0 %
Plijesan/kvasac: ≤ 500 CFU/g
Melanins: ≤ 8,3 %
Escherichia coli: Negativan test
Additives: None
Salmonella: Negativan test
pH: 6,7-7,5
Staphylococcus aureus: Negativan test
Heavy metals:
Pseudomonas aeruginosa: Negativan test
Lead (ppm): ≤ 1,00
Ulje od sjemenki biljke chia proizvodi se hladnim prešanjem sjemenki biljke chia (Salvia hispanica L.) čistoće 99,9 %.
Cadmium (ppm): ≤ 1,00
Pritom se ne upotrebljavaju otapala, a nakon prešanja ulje se čuva u spremnicima za dekantiranje te se podvrgava postupku filtracije radi uklanjanja nečistoća.
Mercury (ppm): ≤ 0,03
Može ga se proizvoditi i ekstrakcijom s pomoću superkritičnog CO2.
Arsenic (ppm): ≤ 0,20
Postupak proizvodnje:
Total mesophilic bacteria: ≤ 103/g
Proizvodi se hladnim prešanjem.
Yeast and moulds: ≤ 103/g
Kiselost, izražena kao oleinska kiselina: ≤ 2,0 %
Coliforms at 30 °C: ≤ 103/g
Peroksidni broj: ≤ 10 meq/kg
Salmonella and other pathogenic bacteria: Absence/25 g
Netopljive nečistoće: ≤ 0,05 %
The chitosan extract (containing mainly poly(D-glucosamine)) is obtained from stems of Agaricus bisporus or from the mycelium of Aspergillus niger.
Alfa linolenska kiselina: ≥ 60 %
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.
Linolna kiselina: 15 – 20 %
Synonym: Poly(D-glucosamine)
Biljka chia (Salvia hispanica L.) ljetna je zeljasta jednogodišnja biljka iz porodice Labiatae.
Chitosan CAS number: 9012-76-4
Suha tvar: 90 – 97 %
Chitosan formula: (C6H11NO4)n
Bjelančevine: 15 – 26 %
Appearance: fine free-flowing powder
Masti: 18 – 39 %
Aspect: Off –white to slightly brownish
Ugljikohidrati (*): 18 – 43 %
Odour: Odourless
Sirova vlaknina (**): 18 – 43 %
Chitosan content (% w/w dry weight): 85
Pepeo: 3 – 7 %
Glucan content (% w/w dry weight): ≤ 15
U ugljikohidrate se uključuje i vrijednost vlakana (EU: ugljikohidrati su dostupni = šećer + škrob)
Loss on drying (% w/w dry weight): ≤ 10
Sirova vlaknina dio je vlakana koji se uglavnom sastoji od neprobavljive celuloze, pentozana i lignina
Viscosity (1 % in 1 % acetic acid): 1-15
Postupak proizvodnje voćnih sokova i mješavina voćnih sokova koji sadržavaju sjemenke biljke chia uključuje korake prethodne hidratacije sjemenki i pasterizacije.
Degree of acetylation (in % mol/wet weight): 0-30
Hitin-glukan dobiva se iz micelija gljive Aspergillus niger, a riječ je o žućkastom sipkom prahu bez mirisa.
Viscosity (1 % in 1 % acetic acid) (mPa.s): 1-14 for chitosan from Aspergillus niger; 12-25 for chitin from Agaricus bisporus
Sadržava 90 % ili više suhe tvari.
Ash (% w/dry weight): ≤ 3,0
Hitin-glukan uglavnom čine dva polisaharida:
Proteins (% w/dry weight): ≤ 2,0
hitin, koji se sastoji od ponavljajućih jedinica N-acetil-D-glukozamina (CAS br.: 1398-61-4),
Particle size: > 100 nm
beta-(1,3)-glukan, koji se sastoji od ponavljajućih jedinica D-glukoze (CAS br.: 9041-22-9).
Taped density (g/cm3): 0,7-1,0
Gubitak pri sušenju: ≤ 10 %
Fat binding capacity 800 × 9 w/wet weight): pass
Hitin-glukan: ≥ 90 %
Mercury (ppm): ≤ 0,1
Omjer hitina i glukana: 30:70 do 60:40
Lead (ppm): ≤ 1,0
Pepeo: ≤ 3,0 %
Arsenic (ppm): ≤ 1,0
Lipidi: ≤ 1,0 %
Cadmium (ppm): ≤ 0,5
Bjelančevine: ≤ 6,0 %
Aerobic count (CFU/g): ≤ 103
Kompleks hitin-glukana dobiva se iz staničnih stijenki mesnatih dijelova gljive Fomes fomentarius.
Yeast and mould count (CFU/g): ≤ 103
Sastavljen je uglavnom od dvaju polisaharida:
Salmonella: Absence/25 g
hitina, koji se sastoji od ponavljajućih jedinica N-acetil-D-glukozamina (CAS br.: 1398-61-4);
Listeria monocytogenes: Absence/25 g
Beta-(1,3)(1,6)-D-glukana, koji se sastoji od ponavljajućih jedinica D-glukoze (CAS br.: 9041-22-9).
Chondroitin sulphate (sodium salt) is a biosynthetic product.
Postupak proizvodnje ima nekoliko koraka, uključujući: čišćenje, smanjenje veličine i mljevenje, omekšavanje u vodi i zagrijavanje u lužnatoj otopini, pranje, sušenje.
It is obtained by chemical sulphation of chondroitin derived from fermentation by the bacterium Escherichia coli O5:K4:H4 strain U1-41 (ATCC 24502).
Tijekom proizvodnog postupka ne primjenjuje se hidroliza.
Chondroitin sulphate (sodium salt) (% dry basis): 95-105
Izgled: Smeđi prah bez mirisa i okusa
MWw (weight avg.) (kDa): 5-12
Vlaga: ≤ 15 %
MWn (number avg.) (kDa): 4-11
Omjer hitina i glukana: 70:20
Dispersity (wh/w0,05): ≤ 0,7
Ukupni ugljikohidrati isključujući glukane: ≤ 0,1 %
Sulphation pattern (ΔDi-6S) (%): ≤ 85
Bjelančevine: ≤ 2,0 %
Loss on drying (%) (105 °C to constant weight): ≤ 10,0
Melanini: ≤ 8,3 %
Residue on ignition (% dry basis): 20-30
Aditivi: nema ih
Protein (% dry basis): ≤ 0,5
pH: 6,7 – 7,5
Endotoxins (EU/mg): ≤ 100
Teški metali:
Total organic impurities (mg/kg): ≤ 50
Olovo (ppm): ≤ 1,00
Chromium picolinate is a reddish free-flowing powder, slightly soluble in water at pH 7.
Kadmij (ppm): ≤ 1,00
The salt is also soluble in polar organic solvents.
Živa (ppm): ≤ 0,03
Chemical name: tris(2pyridinecarboxylato-N,O)chromium(III) or 2-pyridinecarboxylic acid chromium(III) salt
Arsen (ppm): ≤ 0,20
CAS No.: 14639-25-9
Ukupan udio mezofilnih bakterija: ≤ 103 /g
Chemical formula: Cr(C6H4NO2)3
Kvasci i plijesni: ≤ 103 /g
Chemical characteristics:
Koliformi pri 30 °C: ≤ 103 /g
Chromium Picolinate: ≥ 95 %
Salmonella i druge patogene bakterije: Odsutnost/25 g
Chromium (III): 12-13 %
Ekstrakt hitozana (koji se sastoji uglavnom od poli(D-glukozamina)) dobiva se iz stručaka gljive Agaricus bisporus ili iz micelija gljive Aspergillus niger.
Chromium (VI): not detected
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.
Water: ≤ 4,0 %
Istoznačnica: Poli(D-glukozamin)
Cistus incanus L. Pandalis herb; species belonging to the Cistaceae family and native to the Mediterranean region, Chalkidiki Peninsula.
CAS br. hitozana: 9012-76-4
Moisture: 9–10 g/100 g herbs
Formula hitozana: (C6H11NO4)n
Protein: 6,1 g/100 g herbs
Izgled: sitan sipki prah
Fat: 1,6 g/100 g herbs
Izgled: sivobijela do smećkaste
Potassium: 0,75 g
Viskoznost (1 % u 1 %-tnoj octenoj kiselini): 1 – 15
Magnesium: 0,24 g
Stupanj acetilacije (u % mol/mokra masa): 0 – 30
Calcium: 1,0 g
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
Iron: 65 mg
Pepeo (% mase suhe tvari): ≤ 3,0
Vitamin B1: 3,0 μg
Bjelančevine (% mase suhe tvari): ≤ 2,0
Vitamin B2: 30 μg
Veličina čestice: > 100 nm
Vitamin B6: 54 μg
Gustoća nakon protresanja (g/cm3): 0,7-1,0
Vitamin C: 28 mg
Sposobnost vezanja masti 800 × 9 m/mokra masa): prolaz
Vitamin A: less than 0,1 mg
Živa (ppm): ≤ 0,1
Vitamin E: 40–50 mg
Olovo (ppm): ≤ 1,0
Alpha-Tocopherol: 20–50 mg
Arsen (ppm): ≤ 1,0
Beta and Gamma-Tocopherols: 2–15 mg
Kadmij (ppm): ≤ 0,5
Delta-Tocopherol: 0,1–2 mg
Broj aerobnih bakterija (CFU/g): ≤ 103
Citicoline (synthetic)
Količina kvasca i plijesni (CFU/g): ≤ 103
Citicoline is composed of cytosine, ribose, pyrophosphate and choline.
Salmonella: Odsutnost/25 g
White crystalline powder
Listeria monocytogenes: Odsutnost/25 g