natgillin/translations-raw huggingface dataset:
Moisture: ≤ 0,3 %
Sastav i razina fitosterola
Ash: ≤ 0,1 %
Bez kolesterola (< 5,0 mg/100 g)
Colour: ≤ 3,5 Red (Lovibond)
Salatrim je međunarodno priznata kratica za kratkolančane i dugolančane molekule acil triglicerida.
Peroxide value: ≤ 2,0 Meq/Kg
Salatrim se priprema neenzimskom interesterifikacijom triacetina, tripropionina, tributrina ili njihovih mješavina s hidrogeniranim uljem uljane repice canola, soje, pamukova ulja ili suncokretova ulja.
Peroxide value: ≤ 5,0 meq/kg oil
Opis: bistra tekućina blage boje jantara, svijetla voštana kruta tvar na sobnoj temperaturi.
Oxidative stability: All food products containing schizochytrium sp. oil rich in DHA and EPA should demonstrate oxidative stability by appropriate and recognised national/international test methodology (e.g. AOAC)
Ne sadržava čestice niti ima neuobičajen ili užegao miris.
EPA content: ≥ 10 %
Triacilgliceroli: > 87 %
Unsaponifiables: ≤ 3,5 %
Diacilgliceroli: ≤ 10 %
Trans-fatty acids: ≤ 2,0 %
Monoacilgliceroli: ≤ 2,0 %
Free fatty acids: ≤ 0,4 %
Sastav masnih kiselina:
Docosapentaenoic acid (DPA) n-6: ≤ 7,5 %
MOLE % LCFA (dugolančane masne kiseline): 33 – 70 %
DHA content: ≥ 35 %
MOLE % SCFA (kratkolančane masne kiseline): 30 – 67 %
DHA content: ≥ 32,0 %
Zasićene dugolančane masne kiseline: < 70 % masenog udjela
Fermented soybean extract is an odourless milk-white coloured powder.
Slobodne masne kiseline kao oleinska kiselina: ≤ 0,5 %
It is comprised of 30 % fermented soybean extract powder and 70 % resistant dextrin (as carrier) from corn-starch, which is added during the processing.
Profil triacilglicerola:
Vitamin K2 is removed during the manufacturing process.
Triesteri (kratkolančani/dugolančani od 0,5 do 2,0): ≥ 90 %
Fermented soybean extract contains nattokinase isolated from natto, a foodstuff produced by the fermentation of non-genetically modified soybeans (Glycine max (L.)) with a selected strain of Bacillus subtilis var. natto.
Triesteri (kratkolančani/dugolančani = 0): ≤ 10 %
Nattokinase activity: 20000-28000 Fibrin degradation unit/g (*)
Neosapunjive tvari: ≤ 1,0 %
Identity: Confirmable
Vlaga: ≤ 0,3 %
Condition: No offensive taste or smell
Pepeo: ≤ 0,1 %
Vitamin K2: ≤ 0,1 mg/kg
Boja: ≤ 3,5 crvena (prema ljestvici Lovibond)
Lead: ≤ 5,0 mg/kg
Peroksidni broj: ≤ 2,0 meq/kg
Total viable aerobic count: ≤ 103 CFU (3)/g
Peroksidni broj: ≤ 5,0 meq/kg ulja
Yeast and mould: ≤ 102 CFU/g
Oksidacijska stabilnost: Za sve prehrambene proizvode koji sadržavaju ulje bogato DHK-om i EPK-om dobiveno od mikroalge Schizochytrium sp. trebala bi se dokazati oksidacijska stabilnost na temelju odgovarajuće metodologije ispitivanja priznate na nacionalnoj/međunarodnoj razini (npr.
Coliforms: ≤ 30 CFU/g
AOAC)
Spore-forming bacteria: ≤ 10 CFU/g
Sadržaj DHK-a: ≥ 22,5 %
Escherichia coli: Absence/25 g
Sadržaj EPK-a: ≥ 10 %
Salmonella: Absence/25 g
Neosapunjive tvari: ≤ 3,5 %
Listeria: Absence/25 g
Transmasne kiseline: ≤ 2,0 %
Assay method as described by Takaoka et al.
Slobodne masne kiseline: ≤ 0,4 %
Spermidine-rich wheat germ extract is obtained from non-fermented, non-sprouting wheat germs (Triticum aestevium) by the process of solid-liquid extraction targeting specifically, but not exclusively polyamines.
Dokozapentaenska kiselina (DPK) n-6: ≤ 7,5 %
Spermidine: 0,8-2,4 mg/g
Sadržaj DHK-a: ≥ 35 %
Spermine: 0,4-1,2 mg/g
Sadržaj DHK-a: ≥ 32,0 %
Spermidine trichloride < 0,1 μg/g
Ekstrakt fermentirane soje prah je mliječnobijele boje bez mirisa.
Putrescine: < 0,3 mg/g
Sastav mu je 30 % prah ekstrakta fermentirane soje i 70 % otpornog dekstrina (kao nosač) iz kukuruznog škroba, koji se dodaje tijekom prerade.
Cadaverine: < 0,1 μg/g
Vitamin K2 uklanja se tijekom proizvodnje.
Mycotoxins:
Ekstrakt fermentirane soje sadržava natokinazu izoliranu iz nattoa, prehrambenog proizvoda dobivenog fermentacijom soje koja nije genetski modificirana (Glycine max (L.)) s odabranim sojem Bacillus subtilis var. natto.
Aflatoxins (total): < 0,4 μg/kg
Aktivnost natokinaze: 20000 – 28000 FU/g (*)
Total aerobic bacteria: < 10000 CFU/g
Identitet: može se potvrditi
Yeast and moulds: < 100 CFU/g
Uvjet: bez neugodnog okusa i mirisa
Listeria monocytogenes: Absence/25 g
Olovo: ≤ 5,0 mg/kg
Sucromalt is a complex mixture of saccharides which is produced from sucrose and a starch hydrolysate by means of an enzymatic reaction.
Ukupan broj aerobnih bakterija: ≤ 10 3 CFU (3)/g
In this process, glucose units are attached to saccharides from the starch hydrolysate by means of an enzyme produced by the bacterium Leuconostoc citreum or by means of a recombinant strain of the production organism Bacillus licheniformis.
Kvasci i plijesan: ≤ 102 CFU/g
The resulting oligosaccharides are characterised by the presence of α-(1→6) and α-(l→3) glycosidic compounds.
Koliformi: ≤ 30 CFU/g
The overall product is syrup, in addition to these oligosaccharides, contains mainly fructose but also the disaccharide leucrose and other disaccharides.
Bakterije kod kojih se stvaraju spore: ≤ 10 CFU/g
Total solids: 75-80 %
Escherichia coli: Odsutnost/25 g
Moisture: 20-25 %
Salmonella: Odsutnost/25 g
Sulphatase: Max 0,05 %
Listeria: Odsutnost/25 g
pH: 3,5-6,0
Ekstrakt iz pšeničnih klica bogat spermidinom dobiva se iz nefermetiranih neproklijanih klica pšenice (Triticum aestivum) kruto-tekućom ekstrakcijom usmjereno prvenstveno, ali ne isključivo, na poliamine.
Conductivity < 200 (30 %)
Spermidin: 0,8 – 2,4 mg/g
Nitrogen < 10 ppm
Spermin: 0,4 – 1,2 mg/g
Fructose: 35-45 % d.w.
Spermidin triklorid < 0,1 μg/g
Leucrose: 7-15 % d.w.
Putrescin: < 0,3 mg/g
Other disaccharides: Mах 3 %
Kadaverin: < 0,1 μg/g
Higher saccharides: 40-60 % d.w
Mikotoksini:
Sugar Cane Fibre is derived from the dry cell wall or fibrous residue remaining after expression or extraction of sugar juice from sugar cane, of the Saccharum genotype.
Aflatoksini (ukupno): < 0,4 μg/kg
It consists primarily of cellulose and hemicellulose.
Ukupan udio aerobnih bakterija: < 10000 CFU/g
The production process consists of several steps, including: chipping, alkaline digestion, removal of lignins and other non-cellulosic components, bleaching of purified fibres, acid washing and neutralization.
Kvasci i plijesni: < 100 CFU/g
Ash: ≤ 0,3 %
Listeria monocytogenes: Odsutnost/25 g
Total Dietary Fibre (AOAC) dry basis (all insoluble): ≥ 95 %
Sucromalt je složena mješavina saharida koja se proizvodi enzimskom reakcijom saharoze i hidrolizata škroba.
of which: Hemicellulose (20-25 %) and cellulose (70-75 %)
U tom se procesu jedinice glukoze vežu sa saharidima iz hidrolizata škroba s pomoću enzima koji proizvodi bakterija Leuconostoc citreum ili s pomoću rekombinantnog soja proizvodnog organizma Bacillus licheniformis.
Silica (ppm): ≤ 200
Oligosaharidi koji tako nastaju sadržavaju α-(1→6) i α-(l→3) glikozidne spojeve.
Protein: 0,0 %
Konačni je proizvod sirup koji uz te oligosaharide sadržava uglavnom fruktozu, ali i disaharidnu leukrozu i druge disaharide.
Fat: Trace
Ukupno krute tvari: 75 – 80 %
Yeast and moulds (CFU/g): ≤ 1000
pH: 3,5 – 6,0
Salmonella: Absence
Vodljivost < 200 (30 %)
Listeria monocytogenes: Absence
Dušik < 10 ppm
The sunflower extract is obtained by a concentration factor of 10 of the unsaponifiable fraction of refined sunflower oil extracted from the seeds of the sunflower, Helianthus Annuus L.
Fruktoza: 35 – 45 % d.w.
Oleic acid (C18:1): 20 %
Leukroza: 7 – 15 % d.w.
Linoleic acid (C18:2): 70 %
Drugi disaharidi: najviše 3 %
Unsaponifiable matter: 8,0 %
Viši saharidi: 40 – 60 % d.w.
Phytosterols: 5,5 %
Vlakna šećerne trske dobivaju se iz suhe stanične stijenke ili vlaknastog ostatka nakon istiskivanja ili ekstrakcije šećernog soka iz šećerne trske genotipa Saccharum.
Tocopherols: 1,1 %
Sastoji se uglavnom od celuloze ili hemiceluloze.
The dried product is obtained from the marine microalgae Tetraselmis chuii, belonging to the Chlorodendraceae family, cultivated in sterile sea water in closed photobioreactors insulated from the outside air.
Postupak proizvodnje ima nekoliko koraka, uključujući: drobljenje, lužnatu digestiju, uklanjanje lignina i drugih neceluloznih sastavnih dijelova, izbjeljivanje pročišćenih vlakana, kiselo pranje i neutralizaciju.
Identified by means of nuclear marker rDNA 18 S (sequence analysed no less than 1600 base pairs) in the National Centre for Biotechnology information (NCBI) database: Not less than 99,9 %
Pepeo: ≤ 0,3 %
Humidity: ≤ 7,0 %
Ukupno dijetetskih vlakana (AOAC) na temelju mase suhe tvari (sve netopljivo): ≥ 95 %
Proteins: 35-40 %
od čega: hemiceluloza (20 – 25 %) i celuloza (70 – 75 %)
Ashes: 14-16 %
silicijev dioksid (ppm): ≤ 200
Carbohydrates: 30-32 %
Bjelančevine: 0,0 %
Fibre: 2-3 %
Masti: u tragovima
Fat: 5-8 %
pH: 4 – 7
Saturated fatty acids: 29-31 % of total fatty acids
Kadmij (ppm): ≤ 0,1
Monounsaturated fatty acids: 21-24 % of total fatty acids
Kvasci i plijesni (CFU/g): ≤ 1000
Polyunsaturated fatty acids: 44-49 % of total fatty acids
Salmonella: nije prisutan
Iodine: ≤ 15 mg/kg
Listeria monocytogenes: nije prisutan
Scortum/Therapon barcoo is a species of fish in the family Terapontidae.
Ekstrakt suncokreta dobiva se koncentracijskim faktorom neosapunjive frakcije rafiniranog suncokretova ulja ekstrahiranog iz sjemenki suncokreta (Helianthus Annuus L) koji iznosi 10.
It is an endemic fresh water species from Australia.
Oleinska kiselina (C18:1): 20 %
It is now reared in fish farms.
Linolna kiselina (C18:2): 70 %
Taxonomic Identification: Class: Actinopterygii > order: Perciformes > family: Terapontidae > genus: Therapon or Scortum Barcoo
Neosapunjive tvari: 8,0 %
Composition of fish flesh:
Fitosteroli: 5,5 %
Protein (%): 18-25
Tokoferoli: 1,1 %
Ash (%): 0,5-2,0
Utvrđeno na temelju nuklearnog markera rDNK 18 S (niz analiziran na najmanje 1600 baznih parova) u bazi podataka Nacionalnog centra za biotehnološke informacije (NCBI): najmanje 99,9 %
Energy (KJ/Kg): 6000-11500
Vlažnost: ≤ 7,0 %
Carbohydrates (%): 0,0
Bjelančevine: 35 – 40 %
Fat (%): 5-15
Pepeo: 14 – 16 %
Fatty acids (mg FA/g fillet):
Ugljikohidrati: 30 – 32 %
Σ PUFA n-3: 1,2-20,0
Vlakna: 2 – 3 %
Σ PUFA n-6: 0,3-2,0
Masti: 5 – 8 %
PUFA n-3/n-6: 1,5-15,0
Zasićene masne kiseline: 29 – 31 % ukupnih masnih kiselina
Total omega 3 acids: 1,6-40,0
Mononezasićene masne kiseline: 21 – 24 % ukupnih masnih kiselina
Total omega 6 acids: 2,6-10,0
Polinezasićene masne kiseline: 44 – 49 % ukupnih masnih kiselina
Tagatose is produced by isomerization of galactose by means of chemical or enzymatic conversion, or by epimerization of fructose by means of enzymatic conversion.
Jod: ≤ 15 mg/kg
These are single-step conversions.
Scortum/Therapon barcoo vrsta je ribe iz porodice Terapontidae.
Appearance: White or almost white crystals
Taksonomska identifikacija.
Chemical name: D-tagatose
Razred: Actinopterygii > red: Perciformes > porodica: Terapontidae > rod: Therapon ili Scortum Barcoo
Synonym: D-lyxo-Hexulose
Sastav ribljeg mesa:
CAS number: 87-81-0
Bjelančevine (%) 18 – 25
Chemical formula: C6H12O6
Vlažnost (%) 65 – 75
Formula weight: 180,16 (g/mol)
Pepeo (%): 0,5 – 2,0
Assay: ≥ 98 % on a dry weight basis
Energetska vrijednost (KJ/kg): 6000 – 11500
Loss on drying: ≤ 0,5 % (102 °C, 2 hours)
Ugljikohidrati (%): 0,0
Specific Rotation: [α]20D: – 4 to – 5,6° (1 % aqueous solution) (*)
Masti (%): 5 – 15
Melting range: 133-137 °C
Masne kiseline (mg masne kiseline/g filea)
Lead: ≤ 1,0 mg/kg (**)
Σ PUFA n-3: 1,2 – 20,0
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, 307 p.; English – ISBN 92-5-102991-1
Σ PUFA n-6: 0,3 – 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.
PUFA n-3/n-6: 1,5 – 15,0
‘Instrumental methods’ (*).
Ukupno omega 3 kiseline: 1,6 – 40,0
Taxifolin-rich extract from the wood of Dahurian Larch (Larix gmelinii (Rupr.)
Ukupno omega 6 kiseline: 2,6 – 10,0
Rupr) is a white to pale-yellow powder that crystallizes from hot aqueous solutions.
Tagatoza se proizvodi izomerizacijom galaktoze kemijskom ili enzimskom pretvorbom ili epimerizacijom fruktoze enzimskom pretvorbom.
Chemical formula: C15H12O7
Izgled: bijeli ili gotovo bijeli kristali
Molecular mass: 304,25 Da
Kemijski naziv: D-tagatoza
CAS No: 480-18-2
Istoznačnica: D-likso-heksuloza
Physical parameter
CAS broj: 87-81-0
Moisture: ≤ 10 %
Kemijska formula: C6H12O6
Taxifolin (m/m): ≥ 90,0 % of the dry weight
Analiza: ≥ 98 % na temelju mase suhe tvari
Heavy Metals, Pesticide
Gubitak pri sušenju: ≤ 0,5 % (102 °C, dva sata)
Arsenic: ≤ 0,02 mg/kg
Specifična rotacija: [α]20D: –4 do –5,6 ° (1 % vodene otopine) (*)
Residual solvents
Olovo: ≤ 1,0 mg/kg
Ethanol: < 5000 mg/kg
Utvrditi primjenom tehnike atomske apsorpcije prikladne za određenu razinu.
Microbiological criteria
Odabir veličine čestica i metode pripreme uzorka može se temeljiti na načelima metode opisane u FNP 5.
Yeast and Mould: ≤ 100 CFU/g
Kemijski naziv: [(2R,3R)-2-(3,4 dihidroksifenil)-3,5,7-trihidroksi-2,3-dihidrokromen-4-on, poznat i pod nazivom (+) trans (2R,3R)- dihidrokvercetin]
Escherichia coli: Absence/1 g
Kemijska formula: C15H12O7
Staphylococcus aureus: Absence/1 g
Molekulska masa: 304,25 Da
Pseudomonas: Absence/1 g
CAS br.: 480-18-2
Usual range of components of the Taxifolin-rich extract (as per dry substance)
Fizički parametar
Extract component
Vlaga: ≤ 10 %
Content, usual observed range (%)
Analiza spoja
Taxifolin
Taksifolin (m/m): ≥ 90,0 % mase suhe tvari
90 – 93
Teški metali, pesticidi
Aromadendrin
Arsen: ≤ 0,02 mg/kg
2,5 – 3,5
Diklorodifeniltrikloretan (DDT): ≤ 0,05 mg/kg
Eriodictyol
Ostaci otapala
0,1 – 0,3
Etanol: < 5000 mg/kg
Quercetin
Mikrobiološki kriteriji
0,3 – 0,5
Ukupni broj mikroorganizama (UBM): ≤ 104 CFU/g
Naringenin
Enterobakterije: ≤ 100/g
0,2 – 0,3
Kvasci i plijesan: ≤ 100 CFU/g
Kaempferol
Escherichia coli: Odsutnost/1 g
0,01 – 0,1
Staphylococcus aureus: Odsutnost/1 g
Pinocembrin
Pseudomonas: Odsutnost/1 g
0,05 – 0,12
Uobičajeni raspon komponenti ekstrakta bogatog taksifolinom (u suhoj tvari)
Unidentified flavonoids
Komponenta ekstrakta
Water (*)
Udio, raspon koji se obično bilježi (%)
Taxifolin in its hydrated form and during the drying process is a crystal.
Taksifolin
This results on the inclusion of water of crystallisation in a quantity of 1,5 %.
90–93
A non-reducing disaccharide that consists of two glucose moieties linkes by an α-1,1-glucosidic bond.
2,5–3,5
It is obtained from liquefied starch by a multistep enzymatic process.
Eriodiktiol
The commercial product is the dihydrate.
0,1–0,3
Virutally odourless, white or almost white crystals with a sweet taste
Kvercetin
Synonyms: α,α-trehalose
0,3–0,5
Chemical name: α-D-glucopyranosyl-α-D-glucopyranoside, dihydrate
0,2–0,3
CAS No.: 6138-23-4 (dihydrate)
Kemferol
Chemical formula: C12H22O11 · 2H2O (dihydrate)
0,01–0,1
Formula weight: 378,33 (dihydrate)
0,05–0,12
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’
Neidentificirani flavonoidi
Principle: trehalose is identified by liquid chromatography and quantified by comparison to a reference standard containing standard trehalose
Voda (*)
Preparation of sample solution: weigh accurately about 3 g of dry sample into a 100 ml volumetric flask and add about 80 ml of purified, deionised water.
Nereducirajući disaharid koji se sastoji od dviju polovica glukoze povezanih alfa-1,1-glikozidnom vezom.
Bring sample to complete dissolution and dilute to mark with purified deionised water.
Dobiva se enzimskim procesom u više koraka iz tekućeg škroba.
Filter through a 0,45 micron filter
Komercijalni je proizvod dihidrat.
Preparation of standard solution: dissolve accurately weighed quantities of dry standard reference trehalose in water to obtain a solution having known concentration of about 30 mg of trehalose per ml.
Bijeli ili gotovo bijeli kristali gotovo bez mirisa, slatkog okusa
Conditions:
Kemijski naziv: α-D-glukopiranozil-α-D-glukopiranozid, dihidrat
Column: Shodex Ionpack KS-801 (Showa Denko Co.) or equivalent
CAS br.: 6138-23-4 (dihidrat)
length: 300 mm
Kemijska formula: C12H22O11 · 2H2O (dihidrat)
diameter: 10 mm
Masa formule: 378,33 (dihidrat)
temperature: 50 °C
Odabir veličine čestica i metode pripreme uzorka može se temeljiti na načelima metode opisane u FNP 5 (*), „Instrumentalne metode”
Mobile phase: water
Načelo: trehaloza se identificira tekućom kromatografijom i kvantificira usporedbom s referentnim standardom koji sadržava standardnu trehalozu
flow rate: 0,4 ml/min
Priprema otopine uzorka: precizno izmjeriti oko 3 g suhog uzorka u odmjernoj tikvici od 100 ml i dodati oko 80 ml pročišćene deionizirane vode.
Injection volume: 8 μl
Potpuno otopiti uzorak i razrijediti ga do oznake pročišćenom deioniziranom vodom.
Procedure: inject separately equal volumes of the sample solution and the standard solution into the chromatograph.
Filtrirati kroz filtar od 0,45 mikrona.
Record the chromatograms and measure the size of response of the trehalose peak
Priprema standardne otopine: otopiti precizno izmjerenu količinu suhe standardne referentne trehaloze u vodi da bi se dobila otopina poznate koncentracije od oko 30 mg trehaloze po mililitru
Calculate the quantity, in mg, of trehalose in 1 ml of the sample solution by the following formula:
Oprema: uređaj za tekućinsku kromatografiju opremljen detektorom indeksa refrakcije i ugrađenim snimačem
% trehalose = 100 × (RU/RS) (WS/WU)
Uvjeti:
peak area of trehalose in the standard preparation
Kolona: Shodex Ionpack KS-801 (Showa Denko Co.) ili istovjetna
peak area of trehalose in the sample preparation
dužina: 300 mm
weight in mg of trehalose in the standard preparation
promjer: 10 mm
weight of dry sample in mg
temperatura: 50 °C
Solubility: Freely soluble in water, very slightly soluble in ethanol
Mobilna faza: voda
Specific rotation: [α]D20 + 199° (5 % aqueous solution)
brzina protoka: 0,4 ml/min
Melting point: 97 °C (dihydrate)
Volumen za ubrizgavanje: 8 μl
Loss on drying: ≤ 1,5 % (60 °C, 5 h)
Postupak: u kromatograf odvojeno ubrizgati jednake volumene otopine uzorka i standardne otopine.
Total ash: ≤ 0,05 %
Snimiti kromatogram i izmjeriti veličinu odgovora vršne vrijednosti trehaloze.
UV treated mushrooms (Agaricus bisporus)
Izračunati količinu (u mg) trehaloze u 1 ml otopine uzorka s pomoću sljedeće formule:
Commercially grown Agaricus bisporus to which UV light treatment is applied to harvested mushrooms.
% trehaloze = 100 × (RU/RS) (WS/WU)
Vitamin D2:
vršna vrijednost trehaloze u pripravku uzorka
Chemical name: (3β,5Z,7E,22E)-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol
masa u mg trehaloze u standardnom pripravku
Synonym: Ergocalciferol
masa suhog uzorka u mg
CAS No: 50-14-6
Topljivost: lako topljiv u vodi, vrlo slabo topljiv u etanolu
Molecular weight: 396,65 g/mol
Specifična rotacija: [α]D20 + 199 ° (5 % vodene otopine))
Contents:
Talište: 97 °C (dihidrat)
Vitamin D2 in the final product: 5-10 μg/100 g fresh weight at the expiration of shelf life
Gubitak pri sušenju: ≤ 1,5 % (60 °C, pet sati)
Baker's yeast (Saccharomyces cerevisiae) is treated with ultraviolet light to induce the conversion of ergosterol to vitamin D2 (ergocalciferol).
Ukupan pepeo: ≤ 0,05 %
Vitamin D2 content in the yeast concentrate varies between 1800000-3500000 IU vitamin D/100 g (450-875 μg/g).
Gljive (Agaricus bisporus) tretirane UV zračenjem
Tan-coloured, free-flowing granules
Komercijalno uzgojene gljive Agaricus bisporus na koje se nakon berbe primjenjuje tretman UV svjetlom.
Chemical name: (5Z,7E,22E)-(3S)-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol
UV zračenje: postupak zračenja ultraljubičastim svjetlom unutar raspona valnih duljina od 200 do 800 nm.
CAS No.: 50-14-6
Kemijski naziv: (3β,5Z,7E,22E)-9,10-sekoergosta-5,7,10(19),22-tetraen-3-ol
Microbiological criteria for the yeast concentrate:
Istoznačnica: Ergokalciferol
Coliforms: ≤ 103/g
CAS br.: 50-14-6
UV-treated bread is yeast leavened bread and rolls (without toppings) to which a treatment with ultraviolet radiation is applied after baking in order to convert ergosterol to vitamin D2 (ergocalciferol).
Molekulska masa: 396,65 g/mol
UV radiation: A process of radiation in ultraviolet light within the wavelength of 240-315 nm for maximum of 5 seconds with energy input of 10-50 mJ/cm2.
Sadržaj:
Chemical name: (5Z,7E,22E)-3S-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol
Vitamin D2 u konačnom proizvodu: 5–10 μg/100 g svježe mase pri isteku roka trajanja
Vitamin D2 (ergocalciferol) in the final product: 0,75-3 μg/100 g (*)
Pekarski kvasac (Saccharomyces cerevisiae) podvrgava se ultraljubičastom zračenju kako bi se potaknulo pretvaranje ergosterola u vitamin D2 (ergokalciferol).
Yeast in dough: 1-5 g/100 g (**)
Sadržaj vitamina D2 u koncentratu kvasca varira od 1800000 do 3500000 IU vitamina D/100 g (450–875 μg/g).
EN 12821, 2009, European Standard.
Sipka zrnca boje kože
Recipe calculation.
Kemijski naziv: (5Z,7E,22E)-3S,-9,10-sekoergosta-5,7,10(19),22-tetraen-3-ol
UV-treated milk is cow's milk (whole and semi-skimmed) to which a treatment with ultraviolet (UV) radiation via turbulent flow is applied after pasteurisation.
CAS br.: 50-14-6
The treatment of the pasteurised milk with UV radiation results in an increase in the vitamin D3 (cholecalciferol) concentrations by conversion of 7-dehydrocholesterol to vitamin D3.
Mikrobiološki kriteriji za koncentrat kvasca:
UV radiation: A process of radiation in ultraviolet light within the wavelength of 200-310 nm with energy input of 1045 J/l.
Koliformi: ≤ 10 3/g
Vitamin D3:
Kruh tretiran UV zračenjem čine dizani kruh i pecivo (bez posipa) tretiran ultraljubičastim zračenjem nakon pečenja radi pretvaranja ergosterola u vitamin D2 (ergokalciferol).
Chemical name: (1S,3Z)-3-[(2E)-2-[(1R,3aS,7aR)-7a-methyl-1-[(2R)-6-methylheptan-2-yl]-2,3,3a,5,6,7-hexahydro-1H-inden-4-ylidene]ethylidene]-4-methylidenecyclohexan-1-ol
UV zračenje: postupak zračenja ultraljubičastom svjetlošću unutar raspona valnih duljina od 240 do 315 nm tijekom najviše pet sekundi s dozom zračenja od 10 do 50 mJ/cm2.
Synonym: Cholecalciferol
Kemijski naziv: (5Z,7E,22E)-3S-9,10-sekoergosta-5,7,10(19),22-tetraen-3-ol
CAS No: 67-97-0
Vitamin D2 (ergokalciferol) u konačnom proizvodu: 0,75 – 3 μg/100 g (*)
Molecular weight: 384,6377 g/mol
Kvasac u tijestu: 1 – 5 g/100 g (**)
Vitamin D3 in the final product:
EN 12821, 2009., Europska norma.
Whole milk (*): 0,5-3,2 μg/100 g (**)
Izračun za recept.
Semi-skimmed milk (*): 0,1–1,5 μg/100 g (**)
Mlijeko tretirano UV zračenjem kravlje je mlijeko (punomasno i djelomično obrano) na koje je primijenjen tretman ultraljubičastim (UV) zračenjem s pomoću turbulentnog strujanja nakon pasterizacije.
As defined by Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (OJ L 347, 20.12.2013, p. 671).
Tretman pasteriziranog mlijeka UV zračenjem izaziva povećanje koncentracija vitamina D3 (kolekalciferol) pretvaranjem 7-dehidrokolesterola u vitamin D3.
This novel food is produced by a synthetic or microbiological process.
UV zračenje: postupak zračenja ultraljubičastom svjetlošću unutar raspona valnih duljina od 200 do 310 nm dozom zračenja od 1045 J/l
Specification of synthetic Vitamin K2 (menaquinone-7)
Kemijski naziv: (1S,3Z)-3-[(2E)-2-[(1R,3aS,7aR)-7a-metil-1-[(2R)-6-metilheptan-2-il]-2,3,3a,5,6,7-heksahidro-1H-inden-4-iliden]etiliden]-4-metilidencikloheksan-1-ol
Chemical Name: (all-E)-2-(3,7,11,15,19,23,27-Heptamethyl-2,6,10,14,18,22,26-octacosaheptaenyl)-3-methyl-1,4-naphtalenedione
Istoznačnica: kolekalciferol
CAS Number: 2124-57-4
CAS br.: 67-97-0
Molecular formula: C46H64O2
Molekulska masa: 384,6377 g/mol
Molecular weight: 649 g/mol
Vitamin D3 u konačnom proizvodu:
Appearance: Yellow powder
Punomasno mlijeko (*): 0,5 – 3,2 μg/100 g (**)
Purity: Max 6,0 % cis-isomer, max 2,0 % other impurities
Djelomično obrano mlijeko (*): 0,1–1,5 μg/100 g (**)
Content: 97-102 % Menaquinone-7 (including at least 92 % all-trans Menaquinone-7)
Kako je definirano Uredbom (EU) br.