natgillin/translations-raw huggingface dataset:
Moisture: < 0,5 %
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; CFU: jedinice koje tvore kolonije.
Ash: < 0,1 %
Analize provedene na svakoj seriji
Peroxide value: < 0,5 meq/kg
Najveće dopuštene količine u skladu s Uredbom (EZ) br.
Glabridin: 2,5-3,5 % of fat
1881/2006
Glycyrrhizinic acid: < 0,005 %
Natrijev željezov EDTA (etilendiamintetraoctena kiselina) sipki je prah bez mirisa, žute do smeđe boje, s kemijskom čistoćom većom od 99 % (m/m).
Fat including polyphenol-type substances: ≥ 99 %
Lako topljiv u vodi.
Protein: < 0,1 %
Kemijska formula: C10H12FeN2NaO8 · 3H2O
Carbohydrates: not detectable
pH otopine od 1 %: 3,5 – 5,5
Fucoidan from the seaweed Fucus vesiculosus is extracted using aqueous extraction in acidic solution and filtration processes without the use of organic solvents.
Željezo: 12,5 – 13,5 %
The resulting extract is concentrated and dried to yield the fucoidan extract with the following specifications:
Natrij: 5,5 %
Off-white to brown powder
Voda: 12,8 %
Odour and Taste: Bland odour and taste
Organska tvar (CHNO): 68,4 %
Moisture: < 10 % (105 °C for 2 hours)
EDTA: 65,5 – 70,5 %
pH value: 4,0-7,0 (1 % suspension at 25 °C)
Tvari netopljive u vodi: ≤ 0,1 %
Arsenic (inorganic): < 1,0 ppm
Nitrilotrioctena kiselina: ≤ 0,1 %
Cadmium: < 3,0 ppm
Željezov amonijev fosfat sitni je prah sivozelene boje, gotovo netopljiv u vodi, ali topljiv u razrijeđenim mineralnim kiselinama.
Lead: < 2,0 ppm
CAS br.: 10101-60-7
Mercury: < 1,0 ppm
Kemijska formula: FeNH4PO4
Total aerobic microbial count: < 10000 CFU/g
pH 5 %-tne suspenzije u vodi: 6,8–7,8
Yeast and mould count: < 100 CFU/g
Željezo (ukupno): ≥ 28 %
Total enterobacteria count: Absence/g
Željezo (II): 22 – 30 % (m/m)
Salmonella: Absence/10 g
Željezo (III): ≤ 7,0 % (m/m)
Staphylococcus aureus: Absence/g
Amonijak: 5 – 9 % (m/m)
Composition of the two permitted types of extracts, based on the level of fucoidan:
Voda: ≤ 3,0 %
Extract 1:
Taj je sastojak nove hrane mješavina peptida dobivena hidrolizom mišićnog tkiva riba (Sardinops sagax) uz katalizator alkalnu proteazu, naknadnom izolacijom frakcije peptida kolonskom kromatografijom, koncentriranjem pod vakuumom te sušenjem raspršivanjem.
Fucoidan: 75-95 %
Žućkastobijeli prah
Alginate: 2,0-5,5 %
Peptidi (*) (kratkolančani peptidi, dipeptidi i tripeptidi molekularne mase manje od 2 kDa): ≥ 85 g/100 g
Polyphloroglucinol: 0,5-15 %
Val-Tyr (dipeptid): 0,1–0,16 g/100 g
Mannitol: 1-5 %
Pepeo: ≤ 10 g/100 g
Natural salts/Free Minerals: 0,5-2,5 %
Vlaga: ≤ 8 g/100 g
Other carbohydrates: 0,5-1,0 %
Kjeldahlova metoda
Protein: 2,0-2,5 %
Flavonoid je ekstrakt dobiven iz korijena ili podloge biljke Glycyrrhiza glabra ekstrakcijom etanolom te nakon toga daljnjom ekstrakcijom tog etanolskog ekstrakta srednjolančanim trigliceridima.
Extract 2:
Riječ je o tamnosmeđoj tekućini koja sadržava 2,5 % do 3,5 % glabridina.
Fucoidan: 60-65 %
Vlaga: < 0,5 %
Alginate: 3,0-6,0 %
Pepeo: < 0,1 %
Polyphloroglucinol: 20-30 %
Peroksidni broj: < 0,5 meq/kg
Mannitol: < 1,0 %
Glabridin: 2,5–3,5 % masti
Natural salts/Free Minerals: 0,5-2,0 %
Glicirizinska kiselina: < 0,005 %
Other carbohydrates: 0,5-2,0 %
Masti, uključujući tvari polifenolnog tipa: ≥ 99 %
Fucoidan from seaweed Undaria pinnatifida is extracted using aqueous extraction in acidic solution and filtration processes without the use of organic solvents.
Bjelančevine: < 0,1 %
Microbiology:
Ugljikohidrati: ne može se utvrditi
Alginate: 2,0-6,5 %
Fukoidan iz morske alge Fucus vesiculosus dobiva se vodenom ekstrakcijom u kiseloj otopini i postupcima filtriranja bez upotrebe organskih otapala.
Polyphloroglucinol: 0,5-3,0 %
Dobiveni ekstrakt koncentrira se i suši kako bi se dobio ekstrakt fukoidana sa sljedećim specifikacijama:
Mannitol: 1-10 %
prah sivobijele do smeđe boje
Natural salts/Free Minerals: 0,5-1,0 %
Miris i okus: Blag miris i okus
Fucoidan: 50-55 %
Vlaga: < 10 % (105 °C, dva sata)
Alginate: 2,0-4,0 %
pH vrijednost: 4,0 – 7,0 (1 % suspenzija pri 25 °C)
Polyphloroglucinol: 1,0-3,0 %
Arsen (neorganski): < 1,0 ppm
Mannitol: 25-35 %
Kadmij: < 3,0 ppm
Natural salts/Free Minerals: 8-10 %
Olovo: < 2,0 ppm
Protein: 1,0-1,5 %
Živa: < 1,0 ppm
(synthetic)
Ukupan broj aerobnih mikroorganizama: < 10000 CFU/g
Chemical name: α-l-Fucopyranosyl-(1→2)-β-d-galactopyranosyl-(1→4)-d-glucopyranose
Broj kvasaca i plijesni: < 100 CFU/g
Chemical formula: C18H32O15
Broj enterobakterija: Odsutnost/g
CAS No: 41263-94-9
Salmonella: Odsutnost/10 g
Molecular weight: 488,44 g/mol
Staphylococcus aureus: Odsutnost/g
2′- fucosyllactose is a white to off-white powder that is produced by a chemical synthesis process and is isolated by crystallisation.
Sastav dvaju dopuštenih vrsta ekstrakta na temelju razine fukoidana:
2′-Fucosyllactose: ≥ 95 %
Ekstrakt 1:
D-Lactose: ≤ 1,0 w/w %
Fukoidan: 75 – 95 %
L-Fucose: ≤ 1,0 w/w %
Alginat: 2,0 – 5,5 %
Difucosyl-d-lactose isomers: ≤ 1,0 w/w %
Polifloroglucinol: 0,5 – 15 %
2′-Fucosyl-d-lactulose: ≤ 0,6 w/w %
Manitol: 1 – 5 %
pH (20 °C, 5 % solution): 3,2-7,0
Prirodne soli/slobodni minerali: 0,5 – 2,5 %
Water (%): ≤ 9,0 %
Drugi ugljikohidrati: 0,5 – 1,0 %
Ash, sulphated: ≤ 0,2 %
Bjelančevine: 2,0 – 2,5 %
Acetic acid: ≤ 0,3 %
Ekstrakt 2:
Residual solvents (methanol, 2-propanol, methyl acetate, acetone): ≤ 50,0 mg/kg singly, ≤ 200,0 mg/kg in combination)
Fukoidan: 60 – 65 %
Residual proteins: ≤ 0,01 %
Alginat: 3,0 – 6,0 %
Palladium: ≤ 0,1 mg/kg
Polifloroglucinol: 20 – 30 %
Nickel: ≤ 3,0 mg/kg
Manitol: < 1,0 %
Aerobic mesophilic bacteria total count: ≤ 500 CFU/g
Prirodne soli/slobodni minerali: 0,5-2,0 %
Yeasts and Moulds: ≤ 10 CFU/g
Drugi ugljikohidrati: 0,5 – 2,0 %
Residual endotoxins: ≤ 10 EU/mg
Fukoidan iz morske alge Undaria pinnatifida dobiva se vodenom ekstrakcijom u kiseloj otopini i postupcima filtriranja bez upotrebe organskih otapala.
(microbial source)
Mikrobiologija:
Chemical name: α-L-Fucopyranosyl-(1→2)-β-D-galactopyranosyl-(1→4)-D-glucopyranose
Alginat: 2,0 – 6,5 %
Source:
Polifloroglucinol: 0,5 – 3,0 %
Genetically modified strain of Escherichia coli K-12
Manitol: 1 – 10 %
Genetically modified strain of Escherichia coli BL21
Prirodne soli/slobodni minerali: 0,5 – 1,0 %
2′-Fucosyllactose is a white to off-white crystalline powder that is produced by a microbial process.
Fukoidan: 50 – 55 %
2′-Fucosyllactose is isolated by crystallisation.
Alginat: 2,0 – 4,0 %
2′-Fucosyllactose: ≥ 94 %
Polifloroglucinol: 1,0 – 3,0 %
D-Lactose: ≤ 3,0 %
Manitol: 25 – 35 %
L-Fucose: ≤ 1,0
Prirodne soli/slobodni minerali: 8 – 10 %
Difucosyl-D-lactose: ≤ 1,0 %
Bjelančevine: 1,0 – 1,5 %
2′-Fucosyl-D-lactulose: ≤ 1,0 %
(sintetička)
pH (20 °C, 5 % solution): 3,2-5,0
Kemijski naziv: α-l-fukopiranozil-(1→2)-β-d-galaktopiranozil-(1→4)-d-glukopiranoza
Water: ≤ 5,0 %
Kemijska formula: C18H32O15
Ash, sulphated: ≤ 1,5 %
CAS br.: 41263-94-9
Acetic acid: ≤ 1,0 %
Molekulska masa: 488,44 g/mol
Yeasts: ≤ 10 CFU/g
2′-fukozil laktoza prah je bijele do sivobijele boje koji se proizvodi postupkom kemijske sinteze i izolira kristalizacijom.
Moulds: ≤ 100 CFU/g
2′-fukozil laktoza: ≥ 95 %
Endotoxins: ≤ 10 EU/mg
D-laktoza: ≤ 1,0 m/m %
2′-Fucosyllactose is a white to off white powder and the liquid concentrate (45 % ± 5 % w/v) aqueous solution is a colourless to slight yellow clear aqueous solution.
L-fukoza: ≤ 1,0 m/m %
2′-Fucosyllactose is produced by a microbiological process.
Izomeri difukozil-d-laktoze: ≤ 1,0 m/m %
2′-Fucosyllactose is isolated by spray drying.
2′-fukozil-d-laktuloza: ≤ 0,6 m/m %
2′-Fucosyllactose: ≥ 90 %
pH (20 °C, 5 %-tna otopina): 3,2–7,0
Lactose: ≤ 5,0 %
Voda (%): ≤ 9,0 %
Fucose: ≤ 3,0 %
Sulfatni pepeo: ≤ 0,2 %
ucosyllactose: ≤ 5,0 %
Octena kiselina: ≤ 0,3 %
Fucosylgalactose: ≤ 3,0 %
Ostaci otapala (metanol, 2-propanol, metil acetat, aceton): ≤ 50,0 mg/kg pojedinačno, ≤ 200,0 mg/kg zajedno)
Difucosyllactose: ≤ 5,0 %
Ostaci bjelančevina: ≤ 0,01 %
Glucose: ≤ 3,0 %
Paladij: ≤ 0,1 mg/kg
Galactose: ≤ 3,0 %
Nikal: ≤ 3,0 mg/kg
Water: ≤ 9,0 % (powder)
Ukupan broj aerobnih mezofilnih bakterija: ≤ 500 CFU/g
Ash, sulphated: ≤ 0,5 % (powder and liquid)
Kvasci i plijesni: ≤ 10 CFU/g
Residual proteins: ≤ 0,01 % (powder and liquid)
Ostaci endotoksina: ≤ 10 EU/mg
Lead: ≤ 0,02 mg/kg (powder and liquid);
(mikrobni izvor)
Arsenic: ≤ 0,2 mg/kg (powder and liquid)
Kemijski naziv: α-L-fukopiranozil-(1→2)-β-D-galaktopiranozil-(1→4)-D-glukopiranoza
Cadmium: ≤ 0,1 mg/kg (powder and liquid)
Izvor:
Mercury: ≤ 0,5 mg/kg (powder and liquid)
Genetski modificirani soj bakterije Escherichia coli (K-12)
Total plate count: ≤ 104 CFU/g (powder), ≤ 5000 CFU/g (liquid)
Genetski modificirani soj bakterije Escherichia coli (BL21)
Yeasts and Moulds: ≤ 100 CFU/g (powder); ≤ 50 CFU/g (liquid)
2′-fukozil laktoza kristalni je prah bijele do sivobijele boje koji se proizvodi mikrobiološkim procesom.
Enterobacteriaceae/Coliforms: absence in 11 g (powder and liquid)
2′-fukozil laktoza izolira se kristalizacijom
Salmonella: negative/100 g (powder), negative/200 ml (liquid)
2′-fukozil laktoza: ≥ 94 %
Cronobacter: negative/100 g (powder), negative/200 ml (liquid)
D-laktoza: ≤ 3,0 %
Endotoxins: ≤ 100 EU/g (powder), ≤ 100 EU/ml (liquid)
L-fukoza: ≤ 1,0
Aflatoxin M1: ≤ 0,025 μg/kg (powder and liquid)
Difukozil-D-laktoza: ≤ 1,0 %
Galacto-oligosaccharide is produced from milk lactose by an enzymatic process using β-galactosidases from Aspergillus oryzae, Bifidobacterium bifidum and Bacillus circulans.
2′-fukozil-D-laktuloza: ≤ 1,0 %
GOS: min 46 % Dry Matter (DM)
pH (20 °C, 5 %-tna otopina): 3,2-5,0
Lactose: max 40 % DM
Voda: ≤ 5,0 %
Glucose: max 22 % DM
Sulfatni pepeo: ≤ 1,5 %
Galactose: min 0,8 % DM
Octena kiselina: ≤ 1,0 %
Ash: max 4,0 % DM
Kvasci: ≤ 10 CFU/g
Protein: max 4,5 % DM
Plijesni: ≤ 100 CFU/g
Nitrite: max.
Endotoksini: ≤ 10 EU/mg
2 mg/kg
2′-fukozil laktoza prah je bijele do sivobijele boje, a vodena otopina njegova tekućeg koncentrata (45 % ± 5 % m/v) bezbojna je ili blago žućkasta bistra vodena otopina.
Glucosamine HCl from Aspergillus niger and genetically modified strain of E. Coli K12
2′-fukozil laktoza proizvodi se mikrobiološkim procesom.
White crystalline odourless powder
2′-fukozil laktoza izolira se postupkom sušenja raspršivanjem.
Molecular formula: C6H13NO5 · HCl
2′-fukozil laktoza: ≥ 90 %
Relative molecular mass: 215,63 g/mol
Laktoza: ≤ 5,0 %
D-Glucosamine HCl 98,0-102,0 % of reference standard (HPLC)
Fukoza: ≤ 3,0 %
Specific rotation + 70,0° - + 73,0°
3′-fukozil laktoza: ≤ 5,0 %
Glucosamine sulphate KCl from Aspergillus niger and genetically modified strain of E. Coli K12
Fukosilgalaktoza: ≤ 3,0 %
Molecular formula: (C6H14NO5)2SO4 · 2KCl
Difukosilaktoza: ≤ 5,0 %
Relative molecular mass: 605,52 g/mol
Glukoza: ≤ 3,0 %
D-Glucosamine Sulphate 2KCl 98,0-102,0 % of reference standard (HPLC)
Galaktoza: ≤ 3,0 %
Specific Rotation + 50,0° to + 52,0°
Voda: ≤ 9,0 % (prah)
Glucosamine sulphate NaCl from Aspergillus niger and genetically modified strain of E. Coli K12
Sulfatni pepeo: ≤ 0,5 % (prah i tekućina)
Molecular formula: (C6H14NO5)2SO4 · 2NaCl
Ostaci bjelančevina: ≤ 0,01 % (prah i tekućina)
Relative molecular mass: 573,31 g/mol
Olovo: ≤ 0,02 mg/kg (prah i tekućina);
D-Glucosamine HCl: 98-102 % of reference standard (HPLC)
Arsen: ≤ 0,2 mg/kg (prah i tekućina)
Specific Optical Rotation: + 52° - + 54°
Kadmij: ≤ 0,1 mg/kg (prah i tekućina)
Native guar gum is the ground endosperm of seeds from natural strains of guar Cyamopsis tetragonolobus L. Taub.
Živa: ≤ 0,5 mg/kg (prah i tekućina)
(Leguminosae family).
Ukupan broj živih mikroorganizama: ≤ 104 CFU/g (mikrob. prah), ≤ 5000 CFU/g (tekućina)
It consists of a high molecular weight polysaccharide, primarily composed of galactopyranose and mannopyranose units combined through glycosidic linkages, which may be described chemically as a galactomannan (galactomannan content not less than 75 %).
Kvasci i plijesni: ≤ 100 CFU/g (prah) ≤ 50 CFU/g (tekućina)
Appearance: White to yellowish powder
Enterobakterije/koliformi: nisu prisutne u 11 g (prah i tekućina)
Molecular weight: Between 50000 – 8000000 Daltons
Salmonella: negativno/100 g (prah), negativno/200 ml (tekućina)
CAS number: 9000-30-0
Cronobacter: negativno/100 g (prah), negativno/200 ml (tekućina)
EINECS Number: 232-536-8
Endotoksini: ≤ 100 EU/mg (prah), ≤ 100 EU/ml (tekućina)
Purity: As specified by Commission Regulation (EU) No 231/2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council [7] & by Commission Implementing Regulation (EU) 2015/175 of 5 February 2015 laying down special conditions applicable to the import of guar gum originating in or consigned from India due to contamination risks by pentachlorophenol and dioxins [8].
Aflatoksin M1: ≤ 0,025 μg/kg (prah i tekućina)
Physico-chemical properties:
Galaktooligosaharid proizvodi se od laktoze enzimskim procesom s pomoću β-galaktozidaze iz Aspergillus oryzae, Bifidobacterium bifidum i Bacillus circulans.
Powder
GOS: najmanje 46 % suhe tvari (DM)
Shelf-life: 2 years
Laktoza: najviše 40 % DM
Colour: White
Glukoza: najviše 22 % DM
Odour: Light
Galaktoza: najmanje 0,8 % DM
Average diameter of particles: 60-70 μm
Pepeo: najviše 4,0 % DM
Moisture: Max 15 %
Bjelančevine: najviše 4,5 % DM
Viscosity (*) at 1 hour —
Nitrit: najviše 2 mg/kg
Viscosity (*) at 2 hours: Min 3600 mPa.s
Glukozamin HCl iz gljive Aspergillus niger i genetski modificiranog soja bakterije E. Coli K12
Viscosity (*) at 24 hours: Min 4000 mPa.s
Bijeli kristalni prah bez mirisa
Solubility: Soluble in hot and cold water
Molekulska formula: C6H13NO5·HCl
pH for 10g/L, at 25 °C - 6-7,5
Relativna molekulska masa: 215,63 g/mol
Flakes
D-glukozamin HCl 98,0–102,0 % referentnog standarda (HPLC)
Useful life: 1 year
Specifična rotacija + 70,0° do + 73,0°
Colour: White/off white with absence or minimal presence of black spots
Glukozamin HCl iz gljive Aspergillus niger i genetski modificiranog soja bakterije E. Coli K12
Average diameter of particles: 1-10 mm
Molekulska formula: (C6H14NO5)2SO4 ·2KCl
Viscosity (*) at 1 hour: Min 3000 mPa.s
Relativna molekulska masa: 605,52 g/mol
Viscosity (*) at 2 hours —
D-glukozamin sulfat 2KCl 98,0–102,0 % referentnog standarda (HPLC)
Viscosity(*) at 24 hours —
Specifična rotacija + 50,0 ° do + 52,0 °
Solubility - Soluble in hot and cold water
Glukozamin NaCl iz gljive Aspergillus niger i genetski modificiranog soja bakterije E. Coli K12
pH for 10g/L, at 25 °C - 5-7,5
Molekulska formula: (C6H14NO5)2SO4 ·2NACL
The measurements of viscosity are carried out under the following conditions: 1 %, 25 °C, 20 rpm
Relativna molekulska masa: 573,31 g/mol
Heat-treated fermented milk products are produced with Bacteroides xylanisolvens (DSM 23964) as starter culture.
D-glukozamin HCl: 98–102 % referentnog standarda (HPLC)
Semi-skimmed milk (between 1,5 % and 1,8 % fat) or skimmed milk (0,5 % fat or less) is pasteurised or ultra-heat-treated before starting the fermentation with Bacteroides xylanisolvens (DSM 23964).
Specifična optička rotacija: + 52 ° do + 54 °
The resulting fermented milk product is homogenised and then heat-treated to inactivate Bacteroides xylanisolvens (DSM 23964).
Prirodna guar guma mljeveni je endosperm sjemenki prirodnih sojeva guar gume Cyamopsis tetragonolobus L. Taub.
The final product does not contain viable cells of Bacteroides xylanisolvens (DSM 23964) (*).
(porodica Leguminosae).
Modified DIN EN ISO 21528-2.
Sastoji se od polisaharida velike molekulske mase koje uglavnom čine jedinice galaktopiranoze i manopiranoze povezane glikozidnim vezama i koje se može kemijski opisati kao galaktomanan (sadržaj galaktomanana najmanje 75 %).
Hydroxytyrosol is a pale yellow viscous liquid obtained by chemical synthesis
Izgled: prah bijele do žućkaste boje
Molecular formula: C8H10O3
Molekulska masa: od 50000 do 8000000 Daltona
Molecular weight: 154,6 g/mol
CAS broj: 9000-30-0
CAS No: 10597-60-1
EINECS broj: 232-536-8
Moisture ≤ 0,4 %
Čistoća: Kako je propisano Uredbom Komisije (EU) br.
Odour: Characteristic
231/2012 o utvrđivanju specifikacija za prehrambene aditive navedene u prilozima II. i III.
Taste: Slightly bitter
Uredbi (EZ) br.
Solubility (water): Miscible with water
1333/2008 Europskog parlamenta i Vijeća [7] i Provedbenom uredbom Komisije (EU) 2015/175 od 5. veljače 2015. o utvrđivanju posebnih uvjeta za uvoz guar gume podrijetlom ili poslane iz Indije zbog rizika kontaminacije pentaklorofenolom i dioksinima [8].
pH: 3,5-4,5
Fizičko-kemijska svojstva:
Refractive Index: 1,571-1,575
Prah
Hydroxytyrosol: ≥ 99 %
Rok trajanja: dvije godine
Acetic acid: ≤ 0,4 %
Boja: bijela
Hydroxytyrosol acetate: ≤ 0,3 %
Miris: blagi
Sum of homovanillic acid, iso-homovanilic acid, and 3-methoxy-4hydroxyphenylglycol: ≤ 0,3 %
Prosječan promjer čestica: 60–70 μm
Heavy Metals
Vlaga: Najviše 15 %
Lead: ≤ 0,03 mg/kg
Viskoznost (*) nakon jednog sata –
Cadmium: ≤ 0,01 mg/kg
Viskoznost (*) nakon dva sata: najmanje 3600 mPa.s
Mercury: ≤ 0,01 mg/kg
Viskoznost (*) nakon 24 sata: najmanje 4000 mPa.s
Residual Solvents
Topljivost: topljiva u vrućoj i hladnoj vodi
Ethyl acetate: ≤ 25,0 mg/kg
pH u 10 g/L, pri 25 °C – 6 do 7,5
Isopropanol: ≤ 2,50 mg/kg
Pahuljice
Methanol: ≤ 2,00 mg/kg
Korisni vijek trajanja: jedna godina
Tetrahydrofuran: ≤ 0,01 mg/kg
Boja: bijela/sivobijela bez crnih točkica ili s neznatnim brojem crnih točkica
The Ice Structuring Protein (ISP) preparation is a light-brown liquid produced by submerged fermentation of a genetically-modified strain of food-grade baker's yeast (Saccharomyces cerevisiae) in which a synthetic gene for the ISP has been inserted into the yeast's genome.
Prosječan promjer čestica: 1–10 mm
The protein is expressed and secreted into the growth medium where it is separated from the yeast cells by micro-filtration and concentrated by ultra-filtration.
Viskoznost (*) nakon jednog sata: najmanje 3000 mPa.s
As a result, the yeast cells are not transferred into the ISP preparation as such or under an altered form.
Viskoznost (*) nakon 2 sata —
The ISP preparation consists of native ISP, glycosylated ISP and proteins and peptides from the yeast and sugars as well as acids and salts commonly found in food.
Viskoznost (*) nakon 24 sata —
The concentrate is stabilised with 10 mM citric acid buffer.
Topljivost – topljiva u vrućoj i hladnoj vodi
Assay: ≥ 5 g/l active ISP
pH u 10 g/L, pri 25 °C – 5 do 7,5
pH: 2,5-3,5
Viskoznost se mjeri u sljedećim uvjetima: 1 %, 25 °C, 20 rpm
Ash: ≤ 2,0 %
U proizvodnji toplinski obrađenih fermentiranih mliječnih proizvoda kao starter kultura upotrebljava se bakterija Bacteroides xylanisolvens (DSM 23964).
DNA: Not detectable
Djelomično obrano mlijeko (između 1,5 % i 1,8 % masti) ili obrano mlijeko (0,5 % masti ili manje) pasterizira se ili obrađuje ultravisokom temperaturom prije započinjanja fermentacije bakterijom Bacteroides xylanisolvens (DSM 23964).
Aqueous extract of dried leaves of Ilex guayusa
Nastali fermentirani mliječni proizvod homogenizira se i potom toplinski obrađuje kako bi se inaktivirala bakterija Bacteroides xylanisolvens (DSM 23964).
Dark brown liquid.
Konačni proizvod ne sadržava žive stanice bakterije Bacteroides xylanisolvens (DSM 23964) (*).
Aqueous extracts of dried leaves of Ilex guayusa.
Kako je izmijenjeno normom DIN EN ISO 21528-2.
Protein: < 0,1 g/100 ml
Hidroksitirozol je blijedožuta viskozna tekućina koja se dobiva kemijskom sintezom
Fat: < 0,1 g/100 ml
Molekulska formula: C8H10O3
Carbohydrate: 0,2–0,3 g/100 ml
Molekulska masa: 154,6 g/mol
Total sugars: < 0,2 g/100 ml
CAS br.: 10597-60-1
Caffeine: 19,8–57,7 mg/100 ml
Vlaga ≤ 0,4 %
Theobromine: 0,14–2,0 mg/100 ml
Miris: Karakterističan
Chlorogenic acids: 9,9–72,4 mg/100 ml
Okus: Gorkast
Powder:
Topljivost (voda) (%): Miješa se s vodom
Solubility (water) (%): > 99
pH: 3,5 – 4,5
Glucose (% dry basis): ≤ 5,0
Indeks refrakcije: 1,571 – 1,575
Isomaltose + DP3 to DP9 (% dry basis): ≥ 90
Hidroksitirozol: ≥ 99 %
Moisture (%): ≤ 4,0
Octena kiselina: ≤ 0,4 %
Sulphated ash (g/100 g): ≤ 0,3
Hidroksitirozol acetat: ≤ 0,3 %
Lead (mg/kg): ≤ 0,5
Suma homovanilijske kiseline, izohomovanilijske kiseline i 3-metoksi-4hidroksifenilglikola: ≤ 0,3 %
Arsenic (mg/kg): ≤ 0,5
Teški metali
Syrup:
Olovo: ≤ 0,03 mg/kg
Dried solids (g/100 g): > 75
Kadmij: ≤ 0,01 mg/kg
pH: 4 - 6
Živa: ≤ 0,01 mg/kg
A reducing disaccharide that consists of one glucose and one fructose moiety linked by an alpha-1,6-glycosidic bond.
Ostaci otapala
It is obtained from sucrose by an enzymatic process.
Etil acetat: ≤ 25,0 mg/kg
The commercial product is the monohydrate.
Izopropanol: ≤ 2,50 mg/kg
Appearance: Virtually odourless, white or almost white crystals with a sweet taste
Metanol: ≤ 2,00 mg/kg
Chemical name: 6-O-α-D-glucopyranosyl-D-fructofuranose, monohydrate
Tetrahidrofuran: ≤ 0,01 mg/kg
CAS No.: 13718-94-0
Pripravak proteina za formiranje leda (ISP) svjetlosmeđa je tekućina koja se proizvodi dubinskom fermentacijom genetski modificiranog soja pekarskog kvasca prehrambene kvalitete (Saccharomyces cerevisiae) pri čemu je sintetski gen za ISP umetnut u genom kvasca.
Chemical formula: C12H22O11 · H2O
Bjelančevina se istiskuje i izlučuje u uzgojni medij gdje se odvaja od stanica kvasca mikrofiltriranjem te koncentrira ultrafiltriranjem.
Structural formula
Zbog toga se stanice kvasca ne prenose u pripravak ISP-a kao takve ni u nekom izmijenjenom obliku.
Formula weight: 360,3 (monohydrate)
Pripravak ISP-a sastoji se od izvornog ISP-a, glikoliziranog ISP-a te bjelančevina i peptida iz kvasca i šećera, kao i kiselina i soli koje se obično nalaze u hrani.
Assay: ≥ 98 % on the dry basis
Koncentrat se stabilizira puferom od 10 mM limunske kiseline.
Loss on drying: ≤ 6,5 % (60 °C, 5 hours)
Analiza: ≥ 5 g/l aktivnog ISP-a
Lead: ≤ 0,1 mg/kg
pH: 2,5 – 3,5
Determine using an atomic absorption technique appropriate to the specified level.
Pepeo: ≤ 2,0 %
The selection of sample size and method of sample preparation may be based on the principles of the method described in FNP 5 (*), ‘Instrumental methods’
DNK: ne može se utvrditi
Food and Nutrition Paper 5 Rev. 2 — Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials (JECFA), 1991, 322 pp., English, ISBN 92-5-102991-1.
Vodeni ekstrakt dobiven od sušenih listova biljke Ilex guayusa
Crystalline powder or colourless solution manufactured via catalytic hydrogenation of lactose.
Tamnosmeđa tekućina.
Crystalline products occur in anhydrous, monohydrate and dihydrate forms.
Vodeni ekstrakti dobiveni od sušenih listova biljke Ilex guayusa
Nickel is used as a catalyst.
Bjelančevine: < 0,1 g/100 ml
Chemical name: 4-O-β-D-Galactopyranosyl-D-glucitol
Masti: < 0,1 g/100 ml
Chemical formula: C12H24O11
Ugljikohidrati: 0,2 – 0,3 g/100 g
Molecular weight: 344,31 g/mol
Ukupni šećeri: < 0,2 g/100 ml
CAS No: 585-86-4
Kofein: 19,8 – 57,7 mg/100 g
Solubility (in water): Very soluble in water
Teobromin: 0,14 – 2,0 mg/100 g
Specific rotation [α] D20 = + 13° to + 16°
Klorogenske kiseline: 9,9 – 72,4 mg/100 g
Assay: ≥ 95 % d.b (d.b - expressed on the dry weight basis)
Prah:
Water: ≤ 10,5 %
Topljivost (voda) (%): > 99
Other polyols: ≤ 2,5 % d.b
Glukoza (% na temelju suhe tvari): ≤ 5,0
Reducing sugars: ≤ 0,2 % d.b
Izomaltoza + DP3 do DP9 (% suhe tvari): ≥ 90
Chlorides: ≤ 100 mg/kg d.b
Vlažnost (%) ≤ 4,0
Sulphates: ≤ 200 mg/kg d.b
Sulfatni pepeo (g/100 g): ≤ 0,3
Sulphated ash: ≤ 0,1 % d.b
Olovo (mg/kg) ≤ 0,5
Nickel: ≤ 2,0 mg/kg d.b
Arsen (mg/kg) ≤ 0,5
Arsenic: ≤ 3,0 mg/kg d.b
Sirup:
Lead: ≤ 1,0 mg/kg d.b
Osušene krute tvari (g/100 g): > 75
Chemical name: β-d-Galactopyranosyl-(1→4)-2-acetamido-2-deoxy-β-d-glucopyranosyl-(1→3)-β-d-galactopyranosyl-(1→4)-d-glucopyranose
pH: 4–6
Chemical formula: C26H45NO21
Reducirajući disaharid čiju jednu polovinu čini glukoza, a drugu fruktoza i povezane su alfa-1,6-glikozidnom vezom.
CAS No: 13007-32-4
Dobiva se enzimskim procesom iz saharoze.
Molecular weight: 707,63 g/mol
Komercijalni je proizvod monohidrat.
Lacto-N-neotetraose is a white to off-white powder.
Izgled: bijeli ili gotovo bijeli kristali gotovo bez mirisa, slatkog okusa
Produced by a chemical synthesis process and is isolated by crystallisation.
Kemijski naziv: 6-O-α-D-glukopiranozil-D-fruktofuranoza, monohidrat
Assay (water free): ≥ 96 %
CAS br.: 13718-94-0
D-Lactose: ≤ 1,0 %
Kemijska formula: C12H22O11 · H2O