natgillin/translations-raw huggingface dataset:
Fat including polyphenol-type substances: ≥ 99 %
Lako topljiv u vodi.
Protein: < 0,1 %
Kemijska formula: C10H12FeN2NaO8 * 3H2O
Carbohydrates: not detectable
Natrij: 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.
Voda: 12,8 %
The resulting extract is concentrated and dried to yield the fucoidan extract with the following specifications:
Organska tvar (CHNO): 68,4 % EDTA: 65,5 – 70,5 %
Off-white to brown powder
Nitrilotrioctena kiselina: ≤ 0,1 % Željezov amonijev fosfat
Odour and Taste: Bland odour and taste
Opis/definicija:
Moisture: < 10 % (105 °C for 2 hours)
CAS br.: 10101-60-7 Kemijska formula: FeNH4PO4 Kemijska svojstva: pH 5 %-tne suspenzije u vodi: 6,8 – 7,8
pH value: 4,0-7,0 (1 % suspension at 25 °C)
Željezo (ukupno): ≥ 28 %
Arsenic (inorganic): < 1,0 ppm
Željezo (II): 22 – 30 % (m/m)
Cadmium: < 3,0 ppm
Željezo (III): ≤ 7,0 % (m/m)
Lead: < 2,0 ppm
Amonijak: 5 – 9 % (m/m)
Mercury: < 1,0 ppm
Voda: ≤ 3,0 %
Total aerobic microbial count: < 10000 CFU/g
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.
Yeast and mould count: < 100 CFU/g
Žućkastobijeli prah
Total enterobacteria count: Absence/g
Peptidi(1) (kratkolančani peptidi, dipeptidi i tripeptidi molekularne mase manje od 2 kDa): ≥ 85 g/100 g
Salmonella: Absence/10 g
Val-Tyr (dipeptid): 0,1 – 0,16 g/100 g
Staphylococcus aureus: Absence/g
Pepeo: ≤ 10 g/100 g
Composition of the two permitted types of extracts, based on the level of fucoidan:
Vlaga: ≤ 8 g/100 g
Extract 1:
Kjeldahlova metoda
Fucoidan: 75-95 %
Flavonoid je ekstrakt dobiven iz korijena ili podloge biljke Glycyrrhiza glabra ekstrakcijom etanolom te nakon toga daljnjom ekstrakcijom tog etanolskog ekstrakta srednjolančanim trigliceridima.
Alginate: 2,0-5,5 %
Riječ je o tamnosmeđoj tekućini koja sadržava 2,5 % do 3,5 % glabridina.
Polyphloroglucinol: 0,5-15 %
Vlaga: < 0,5 %
Mannitol: 1-5 %
Pepeo: < 0,1 %
Natural salts/Free Minerals: 0,5-2,5 %
Peroksidni broj (PV): < 0,5 meq/kg
Other carbohydrates: 0,5-1,0 %
Glabridin: 2,5 – 3,5 % masti
Protein: 2,0-2,5 %
Glicirizinska kiselina: < 0,005 %
Extract 2:
Masti, uključujući tvari polifenolnog tipa: ≥ 99 %
Fucoidan: 60-65 %
Bjelančevine: < 0,1 %
Alginate: 3,0-6,0 %
Ugljikohidrati: ne može se utvrditi
Polyphloroglucinol: 20-30 %
Fukoidan iz morske alge Fucus vesiculosus dobiva se vodenom ekstrakcijom u kiseloj otopini i postupcima filtriranja bez upotrebe organiskih otapala.
Mannitol: < 1,0 %
Dobiveni ekstrakt koncentrira se i suši kako bi se dobio ekstrakt fukoidana sa sljedećim specifikacijama:
Natural salts/Free Minerals: 0,5-2,0 %
prah sivobijele do blago žute boje
Other carbohydrates: 0,5-2,0 %
Miris i okus: Blag miris i okus
Fucoidan from seaweed Undaria pinnatifida is extracted using aqueous extraction in acidic solution and filtration processes without the use of organic solvents.
Vlaga: < 10 % (105 °C, dva sata)
Microbiology:
pH vrijednost: 4,0 – 7,0 (1 % suspenzija pri 25 °C)
Alginate: 2,0-6,5 %
Arsen (neorganski): < 1,0 ppm
Polyphloroglucinol: 0,5-3,0 %
Kadmij: < 3,0 ppm
Mannitol: 1-10 %
Olovo: < 2,0 ppm
Natural salts/Free Minerals: 0,5-1,0 %
Živa: < 1,0 ppm
Fucoidan: 50-55 %
Ukupan broj aerobnih mikroorganizama: < 10000 CFU/g
Alginate: 2,0-4,0 %
Broj kolonija kvasaca i plijesni: < 100 CFU/g
Polyphloroglucinol: 1,0-3,0 %
Broj koliformnih bakterija: nisu prisutne/g
Mannitol: 25-35 %
Salmonella: nije prisutna/10 g
Natural salts/Free Minerals: 8-10 %
Staphylococcus aureus: nije prisutna/g
Protein: 1,0-1,5 %
Sastav dvaju dopuštenih vrsta ekstrakta na temelju razine fukoidana:
(synthetic)
Ekstrakt 1:
Chemical name: α-L-Fucopyranosyl-(1→2)-β-D-galactopyranosyl-(1→4)- D-glucopyranose
Fukoidan: 75 – 95 %
Chemical formula: C18H32O15
Alginat: 2,0 – 5,5 %
CAS No: 41263-94-9
Polifloroglucinol: 0,5 – 15 %
Molecular weight: 488,44 g/mol
Manitol: 1 – 5 %
2′-fucosyllactose is a white to off-white powder that is produced by a chemical synthesis process.
Prirodne soli/slobodni minerali: 0,5 – 2,5 %
2'-Fucosyllactose: ≥ 95 %
Drugi ugljikohidrati: 0,5 – 1,0 %
D-Lactose: ≤ 1,0 w/w %
Bjelančevine: 2,0 – 2,5 %
L-Fucose: ≤ 1,0 w/w %
Ekstrakt 2:
Difucosyl- D-lactose isomers: ≤ 1,0 w/w %
Fukoidan: 60 – 65 %
2′-Fucosyl- D-lactulose: ≤ 0,6 w/w %
Alginat: 3,0 – 6,0 %
pH (20 °C, 5 % solution): 3,2-7,0
Polifloroglucinol: 20 – 30 %
Water (%): ≤ 9,0 %
Manitol: < 1,0 %
Ash, sulphated: ≤ 0,2 %
Prirodne soli/slobodni minerali: 0,5 – 2,0 %
Acetic acid: ≤ 0,3 %
Drugi ugljikohidrati: 0,5 – 2,0 %
Residual solvents (methanol, 2-propanol, methyl acetate, acetone): ≤ 50,0 mg/kg singly, ≤ 200,0 mg/kg in combination
Fukoidan iz morske alge Undaria pinnatifida dobiva se vodenom ekstrakcijom u kiseloj otopini i postupcima filtriranja bez upotrebe organiskih otapala.
Residual proteins: ≤ 0,01 %
Mikrobiologija:
Palladium: ≤ 0,1 mg/kg
Alginat: 2,0 – 6,5 %
Nickel: ≤ 3,0 mg/kg
Polifloroglucinol: 0,5 – 3,0 %
Aerobic mesophilic bacteria total count: ≤ 500 CFU/g
Manitol: 1 – 10 %
Yeasts and Moulds: ≤ 10 CFU/g
Prirodne soli/slobodni minerali: 0,5 – 1,0 %
Residual endotoxins: ≤ 10 EU/mg
Fukoidan: 50 – 55 %
2'-Fucosyllactose
Alginat: 2,0 – 4,0 %
(microbial source)
Polifloroglucinol: 1,0 – 3,0 %
Chemical name: α-L-Fucopyranosyl-(1→2)-β-D-galactopyranosyl-(1→4)-D-glucopyranose
Manitol: 25 – 35 %
Source:
Prirodne soli/slobodni minerali: 8 – 10 %
Genetically modified strain of Escherichia coli K-12
Bjelančevine: 1,0 – 1,5 %
Genetically modified strain of Escherichia coli BL21
(sintetička)
2′-Fucosyllactose is a white to off-white powder that is produced by a microbial process.
Kemijski naziv: α-L-fukopiranozil-(1→2)-β-D-galaktopiranozil-(1→4)-D-glukopiranoza
2'-Fucosyllactose: ≥ 90 %
Kemijska formula: C18H32O15
D-Lactose: ≤ 3,0 %
CAS br.: 41263-94-9
L-Fucose: ≤ 2,0
Molekulska masa: 488,44 g/mol
Difucosyl-D-lactose: ≤ 2,0 %
2′-fukozil laktoza prah je bijele do sivobijele boje koji se proizvodi postpukom kemijske sinteze.
2′-Fucosyl-D-lactulose: ≤ 1,0 %
2′-fukozil laktoza: ≥ 95 %
pH (20 °C, 5 % solution): 3,0-7,5
D-laktoza: ≤ 1,0 m/m %
Water: ≤ 9,0 %
L-fukoza: ≤ 1,0 m/m %
Sulphated ash: ≤ 2,0 %
Izomeri difukozil-D-laktoze: ≤ 1,0 m/m %
Acetic acid: ≤ 1,0 %
2′-fukozil-D-laktuloza: ≤ 0,6 m/m %
Aerobic mesophilic bacteria total count: ≤ 3000 CFU/g
pH (20 °C, 5 %-tna otopina): 3,2 – 7,0
Yeasts: ≤ 100 CFU/g
Voda (%): ≤ 9,0 %
Moulds: ≤ 100 CFU/g
Sulfatni pepeo: ≤ 0,2 %
Endotoxins: ≤ 10 EU/mg
Octena kiselina: ≤ 0,3 %
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.
Ostaci otapala (metanol, 2-propanol, metil acetat, aceton): ≤ 50,0 mg/kg pojedinačno, ≤ 200,0 mg/kg zajedno)
2'-Fucosyllactose is produced by a microbiological process.
Ostaci bjelančevina: ≤ 0,01 %
Lactose: ≤ 5,0 %
Paladij: ≤ 0,1 mg/kg
Fucose: ≤ 3,0 %
Nikal: ≤ 3,0 mg/kg
3-Fucosyllactose: ≤ 5,0 %
Ukupan broj aerobnih mezofilnih bakterija: ≤ 500 CFU/g
Fucosylgalactose: ≤ 3,0 %
Kvasci i plijesni: ≤ 10 CFU/g
Difucosyllactose: ≤ 5,0 %
Ostaci endotoksina: ≤ 10 EU/mg
Glucose: ≤ 3,0 %
2′-fukozil laktoza
Galactose: ≤ 3,0 %
(mikrobni izvor)
Water: ≤ 9,0 % (powder)
Kemijski naziv: α-L-fukopiranozil-(1→2)-β-D-galaktopiranozil-(1→4)-D-glukopiranoza
Ash, sulphated: ≤ 0,5 % (powder and liquid)
Izvor:
Residual proteins: ≤ 0,01 % (powder and liquid)
Genetski modificirani soj bakterije Escherichia coli (K-12)
Lead: ≤ 0,02 mg/kg (powder and liquid);
Genetski modificirani soj bakterije Escherichia coli (BL21)
Arsenic: ≤ 0,2 mg/kg (powder and liquid)
2′-fukozil laktoza prah je bijele do sivobijele boje koji se proizvodi mikrobiološkim postupkom.
Cadmium: ≤ 0,1 mg/kg (powder and liquid)
2′-fukozil laktoza: ≥ 90 %
Mercury: ≤ 0,5 mg/kg (powder and liquid)
D-laktoza: ≤ 3,0 %
Total plate count: ≤ 104 CFU/g (powder), ≤ 5000 CFU/g (liquid)
L-fukoza: ≤ 2,0
Yeasts and Moulds: ≤ 100 CFU/g (powder); ≤ 50 CFU/g (liquid)
Difukozil-D-laktoza: ≤ 2,0 %
Enterobacteriaceae/Coliforms: absence in 11g (powder and liquid)
2′-fukozil-D-laktuloza: ≤ 1,0 %
Salmonella: negative/100 g (powder), negative/200 ml (liquid)
pH (20 °C, 5 %-tna otopina): 3,0 – 7,5
Cronobacter: negative/100 g (powder), negative/200 ml (liquid)
Voda: ≤ 9,0 %
Endotoxins: ≤ 100 EU/g (powder), ≤ 100 EU/ml (liquid)
Sulfatni pepeo: ≤ 2,0 %
Aflatoxin M1: ≤ 0,025 μg/kg (powder and liquid)
Octena kiselina: ≤ 1,0 %
Galacto-oligosaccharide is produced from milk lactose by an enzymatic process using β-galactosidases from Aspergillus oryzae, Bifidobacterium bifidum, Pichia pastoris, Sporobolomyces singularis, Kluyveromyces lactis, Bacillus circulans, and Papiliotrema terrestris.
Ukupan broj aerobnih mezofilnih bakterija: ≤ 3000 CFU/g
GOS: min 46 % Dry Matter (DM)
Kvasci: ≤ 100 CFU/g
Lactose: max 40 % DM
Plijesni: ≤ 100 CFU/g
Glucose: max 27 % DM
Endotoksini: ≤ 10 EU/mg
Galactose: min 0,8 % DM
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.
Ash: max 4,0 % DM
2′-fukozil laktoza proizvodi se mikrobiloškim postupkom.
Protein: max 4,5 % DM
Laktoza_: ≤ 5,0 %
Nitrite: max.
Fukoza: ≤ 3,0 %
2 mg/kg
3′-fukozil laktoza: ≤ 5,0 %
Glucosamine HCl from Aspergillus niger and genetically modified strain of E. coli K-12
Fukosilgalaktoza: ≤ 3,0 %
White crystalline odourless powder
Difukosilaktoza: ≤ 5,0 %
Molecular formula: C6H13NO5 · HCl
Glukoza: ≤ 3,0 %
Relative molecular mass: 215,63 g/mol
Galaktoza: ≤ 3,0 %
D-Glucosamine HCl 98,0-102,0 % of reference standard (HPLC)
Voda: ≤ 9,0 % (prah)
Specific rotation + 70,0o - + 73,0o
Sulfatni pepeo: ≤ 0,5 % (prah i tekućina)
Glucosamine sulphate KCl from Aspergillus niger and genetically modified strain of E. coli K-12
Ostaci bjelančevina: ≤ 0,01 % (prah i tekućina)
Molecular formula: (C6H14NO5)2SO4 · 2KCl
Olovo: ≤ 0,02 mg/kg (prah i tekućina);
Relative molecular mass: 605,52 g/mol
Arsen: ≤ 0,2 mg/kg (prah i tekućina)
D-Glucosamine Sulphate 2KCl 98,0-102,0 % of reference standard (HPLC)
Kadmij: ≤ 0,1 mg/kg (prah i tekućina)
Specific Rotation +50,0o to +52,0o
Živa: ≤ 0,5 mg/kg (prah i tekućina)
Glucosamine sulphate NaCl from Aspergillus niger and genetically modified strain of E. coli K-12
Ukupan broj živih mikroorganizama: ≤ 104 CFU/g (mikrob. prah), ≤ 5000 CFU/g (mikrob. tekućina)
Molecular formula: (C6H14NO5)2SO4 · 2NaCl
Kvasci i plijesni: ≤ 100 CFU/g (prah); ≤ 50 CFU/g (tekućina)
Relative molecular mass: 573,31 g/mol
Enterobakterije/koliformi: nisu prisutne u 11 g (prah i tekućina)
D-Glucosamine HCl: 98-102 % of reference standard (HPLC)
Salmonella: negativno/100 g (mikrob. prah), negativno/200 ml (mikrob. tekućina)
Specific Optical Rotation: +52o - +54o
Cronobacter: negativno/100 g (mikrob. prah), negativno/200 ml (mikrob. tekućina)
Native guar gum is the ground endosperm of seeds from natural strains of guar Cyamopsis tetragonolobus L. Taub.
Endotoksini: ≤ 100 EU/g (prah), ≤ 100 EU/ml (tekućina)
(Leguminosae family).
Aflatoksin M1: ≤ 0,025 μg/kg (prah i 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 %).
Galaktooligosaharid proizvodi se od laktoze enzimskim procesom s pomoću β-galaktozidaze iz Aspergillus oryzae, Bifidobacterium bifidum, Pichia pastoris, Sporobolomyces singularis, Kluyveromyces lactis, Bacillus circulans i Papiliotrema terrestris.
Appearance: White to yellowish powder
GOS: najmanje 46 % suhe tvari (DM)
Molecular weight: Between 50000 – 8000000 Daltons
Laktoza: najviše 40 % DM
CAS number: 9000-30-0
Glukoza: najviše 27 % DM
Einecs Number: 232-536-8
Galaktoza: najmanje 0,8 % DM
Purity: As specified by Commission Regulation (EU) No 231/2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council & by Commission Implementing Regulation (EU) 2015/175 of 5 February 2015 laying down special conditions applicable to the import of guar gum originating in or consigned from India due to contamination risks by pentachlorophenol and dioxins.
Pepeo: najviše 4,0 % DM
Physico-chemical properties:
Bjelančevine: najviše 4,5 % DM
Powder
Nitrit: najviše 2 mg/kg
Shelf-life: 2 years
Glukozamin HCl iz gljive Aspergillus niger i genetski modificiranog soja bakterije E. coli K-12
Colour: White
Bijeli kristalni prah bez mirisa
Odour: Light
Molekulska formula: C6H13NO5 · HCl
Average diameter of particles: 60-70μm
Relativna molekulska masa: 215,63 g/mol
Moisture: Max 15 %
D-glukozamin HCl 98,0–102,0 % referentnog standarda (HPLC)
Viscosity * at 1 hour —
Specifična rotacija + 70,0 o do + 73,0 o
Viscosity * at 2 hours: Min 3600 mPa.s
Glukozamin HCl iz gljive Aspergillus niger i genetski modificiranog soja bakterije E. coli K-12
Viscosity * at 24 hours: Min 4000 mPa.s
Molekulska formula: (C6H14NO5)2SO4 · 2KCl
Solubility: Soluble in hot and cold water
Relativna molekulska masa: 605,52 g/mol
pH for 10g/L, at 25 °C - 6-7,5
D-glukozamin sulfat 2KCl 98,0–102,0 % referentnog standarda (HPLC)
Flakes
Specifična rotacija + 50,0 o do + 52,0 o
Useful life: 1 year
Glukozamin NaCl iz gljive Aspergillus niger i genetski modificiranog soja bakterije E. coli K-12
Colour: White/off white with absence or minimal presence of black spots
Molekulska formula: (C6H14NO5)2SO4 · 2NaCl
Average diameter of particles: 1-10 mm
Relativna molekulska masa: 573,31 g/mol
Viscosity * at 1 hour: Min 3000 mPa.s
D-glukozamin HCl: 98–102 % referentnog standarda (HPLC)
Viscosity * at 2 hours —
Specifična optička rotacija: + 52 o do + 54 o
Viscosity * at 24 hours —
Prirodna guar guma mljeveni je endosperm sjemenki prirodnih sojeva guar gume Cyamopsis tetragonolobus L. Taub.
Solubility — Soluble in hot and cold water
(porodica Leguminosae).
pH for 10g/L, at 25 °C - 5-7,5
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 %).
The measurements of viscosity are carried out under the following conditions: 1 %, 25 °C, 20 rpm
Izgled: prah bijele do žućkaste boje
Heat-treated fermented milk products are produced with Bacteroides xylanisolvens (DSM 23964) as starter culture.
Molekulska masa: od 50000 do 8000000 Daltona
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).
CAS broj: 9000-30-0
The resulting fermented milk product is homogenised and then heat-treated to inactivate Bacteroides xylanisolvens (DSM 23964).
EINECS broj: 232-536-8
Hydroxytyrosol is a pale yellow viscous liquid obtained by chemical synthesis
Uredbi (EZ) br.
Molecular weight: 154,6 g/mol
Fizičko-kemijska svojstva
CAS No: 10597-60-1
Prah
Moisture ≤ 0,4 %
Rok trajanja: dvije godine
Odour: Characteristic
Boja: bijela
Taste: Slightly bitter
Miris: blagi
Solubility (water): Miscible with water
Prosječan promjer čestica: 60–70 μm
pH: 3,5-4,5
Vlaga: najviše 15 %
Refractive Index: 1,571-1,575
Viskoznost * nakon jednog sata –
Hydroxytyrosol: ≥ 99 %
Viskoznost * nakon dva sata: najmanje 3600 mPa.s
Acetic acid: ≤ 0,4 %
Viskoznost * nakon 24 sata: najmanje 4000 mPa.s
Hydroxytyrosol acetate: ≤ 0,3 %
Topljivost: topljiva u vrućoj i hladnoj vodi
Sum of homovanillic acid, iso-homovanilic acid, and 3-methoxy-4hydroxyphenylglycol: ≤ 0,3 %
pH u 10 g/L, pri 25 °C – 6 do 7,5
Heavy Metals
Pahuljice
Lead: ≤ 0,03 mg/kg
Korisni vijek trajanja: jedna godina
Cadmium: ≤ 0,01 mg/kg
Boja: bijela/sivobijela bez crnih točkica ili s neznatnim brojem crnih točkica
Mercury: ≤ 0,01 mg/kg Residual Solvents
Prosječan promjer čestica: 1–10 mm
Ethyl acetate: ≤ 25,0 mg/kg Isopropanol: ≤ 2,50 mg/kg Methanol: ≤ 2,00 mg/kg
Viskoznost * nakon jednog sata: najmanje 3000 mPa.s
Tetrahydrofuran: ≤ 0,01 mg/kg
Viskoznost * nakon 2 sata –
Ice Structuring Protein type III HPLC 12 Description/Definition: 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.
Viskoznost * nakon 24 sata –
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.
Topljivost – topljiva u vrućoj i hladnoj vodi
As a result, the yeast cells are not transferred into the ISP preparation as such or under an altered form.
pH u 10 g/L, pri 25 °C – 5 do 7,5
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 se mjeri u sljedećim uvjetima: 1 %, 25 °C, 20 rpm
The concentrate is stabilised with 10 mM citric acid buffer.
U proizvodnji toplinski obrađenih fermentiranih mliječnih proizvoda kao starter kultura upotrebljava se bakterija Bacteroides xylanisolvens (DSM 23964).
Assay: ≥ 5 g/l active ISP
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).
pH: 2,5-3,5
Nastali fermentirani mliječni proizvod homogenizira se i potom toplinski obrađuje kako bi se inaktivirala bakterija Bacteroides xylanisolvens (DSM 23964).
Ash: ≤ 2,0 %
Konačni proizvod ne sadržava žive stanice bakterije Bacteroides xylanisolvens (DSM 239641)(1).
DNA: Not detectable
Kako je izmijenjeno normom DIN EN ISO 21528-2.
Aqueous extract of dried leaves of Ilex guayusa
Hidroksitirozol je blijedožuta viskozna tekućina koja se dobiva kemijskom sintezom
Dark brown liquid.
Molekulska formula: C8H10O3
Aqueous extracts of dried leaves of Ilex guayusa.
Molekulska masa: 154,6 g/mol
Protein: < 0,1 g/100 ml
CAS br.: 10597-60-1
Fat: < 0,1 g/100 ml
Vlaga ≤ 0,4 %
Carbohydrate: 0,2–0,3 g/100 ml
Miris: Značajke:
Total sugars: < 0,2 g/100 ml
Okus: Gorkast
Caffeine: 19,8–57,7 mg/100 ml
Topljivost (voda) (%): Miješa se s vodom
Theobromine: 0,14–2,0 mg/100 ml
pH: 3,5 – 4,5
Chlorogenic acids: 9,9–72,4 mg/100ml
Indeks refrakcije: 1,571 – 1,575
Powder:
Hidroksitirozol: ≥ 99 %
Solubility (water) (%): > 99
Octena kiselina: ≤ 0,4 %
Glucose (% dry basis): ≤ 5,0
Hidroksitirozol acetat: ≤ 0,3 %
Isomaltose + DP3 to DP9 (% dry basis): ≥ 90
Suma homovanilijske kiseline, izohomovanilijske kiseline i 3-metoksi-4hidroksifenilglikola: ≤ 0,3 %
Moisture (%): ≤ 4,0
Teški metali
Sulphated ash(g/100 g): ≤ 0,3
Olovo: ≤ 0,03 mg/kg
Lead (mg/kg): ≤ 0,5
Kadmij: ≤ 0,01 mg/kg
Arsenic (mg/kg): ≤ 0,5
Tetrahidrofuran: ≤ 0,01 mg/kg
Syrup:
Koncentrat se stabilizira puferom od 10 mM limunske kiseline.
Dried solids (g/100 g): > 75
Analiza: ≥ 5 g/l aktivnog ISP-a
pH: 4 - 6
pH: 2,5 – 3,5
A reducing disaccharide that consists of one glucose and one fructose moiety linked by an alpha-1,6-glycosidic bond.
Pepeo: ≤ 2,0 %
It is obtained from sucrose by an enzymatic process.
DNK: ne može se utvrditi
Chemical name: 6-O-α-D-glucopyranosyl-D-fructofuranose, monohydrate
Vodeni ekstrakti dobiveni od sušenih listova biljke Ilex guayusa
Chemical formula: C12H22O11 · H2O
Masti: < 0,1 g/100 ml
Structural formula
Ugljikohidrati: 0,2 – 0,3 g/100 ml
Formula weight: 360,3 (monohydrate)
Ukupni šećeri: < 0,2 g/100 ml
Assay: ≥ 98 % on the dry basis
Kofein: 19,8 – 57,7 mg/100 ml
Loss on drying: ≤ 6,5 % (60 °C, 5 hours)
Teobromin: 0,14 – 2,0 mg/100 ml
Lead: ≤ 0,1 mg/kg
Klorogenske kiseline: 9,9 – 72,4 mg/100 ml
Determine using an atomic absorption technique appropriate to the specified level.
Prah:
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’
Topljivost (voda) (%): > 99
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.
Glukoza (% na temelju suhe tvari): ≤ 5,0
Crystalline powder or colourless solution manufactured via catalytic hydrogenation of lactose.
Izomaltoza + DP3 do DP9 (% suhe tvari): ≥ 90
Crystalline products occur in anhydrous, monohydrate and dihydrate forms.
Vlažnost (%) ≤ 4,0
Nickel is used as a catalyst.
Sulfatni pepeo (g/100 g): ≤ 0,3
Chemical name: 4-O-β-D-Galactopyranosyl-D-glucitol
Olovo (mg/kg): ≤ 0,5
Chemical formula: C12H24O11
Arsen (mg/kg): ≤ 0,5
Molecular weight: 344,31 g/mol
Sirup:
CAS No: 585-86-4
Osušene krute tvari (g/100 g): > 75
Solubility (in water): Very soluble in water
pH: 4 – 6
Specific rotation [α]D20 = + 13o to + 16o
Reducirajući disaharid čiju jednu polovinu čini glukoza, a drugu fruktoza i povezane su alfa-1,6-glikozidnom vezom.
Assay: ≥ 95 % d.b (d.b — expressed on the dry weight basis) Water: ≤ 10,5 %
Dobiva se enzimskim procesom iz saharoze.
Other polyols: ≤ 2,5 % d.b Reducing sugars: ≤ 0,2 % d.b
Komercijalni je proizvod monohidrat.
Chlorides: ≤ 100 mg/kg d.b
Izgled: bijeli ili gotovo bijeli kristali gotovo bez mirisa, slatkog okusa
Sulphates: ≤ 200 mg/kg d.b Sulphated ash: ≤ 0,1 % d.b Nickel: ≤ 2,0 mg/kg d.b Arsenic: ≤ 3,0 mg/kg d.b
Kemijski naziv: 6-O-α-D-glukopiranozil-D-fruktofuranoza, monohidrat
Lead: ≤ 1,0 mg/kg d.b
CAS br.: 13718-94-0
Chemical name: β-D-Galactopyranosyl-(1→4)-2-acetamido-2-deoxy-β-D-glucopyranosyl-(1→3)-β-D-galactopyranosyl-(1→4)- D-glucopyranose
Kemijska formula: C12H22O11 · H2O
Chemical formula: C26H45NO21
Strukturna formula
CAS No: 13007-32-4
Masa formule: 360,3 (monohidrat)
Molecular weight: 707,63 g/mol
Analiza: ≥ 98 % na temelju suhe tvari
Lacto-N-neotetraose is a white to off-white powder.
Gubitak pri sušenju: ≤ 6,5 % (60 °C, 5 sati)
Produced by a chemical synthesis process and is isolated by crystallisation.
Olovo: ≤ 0,1 mg/kg
Assay (water free): ≥ 96 %
Utvrditi primjenom tehnike atomske apsorpcije prikladne za određenu razinu.
D-Lactose: ≤ 1,0 %
Odabir veličine čestica i metode pripreme uzorka može se temeljiti na načelima metode opisane u FNP 5 (1), „Instrumentalne metode”
Lacto-N-triose II: ≤ 0,3 %
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) (Dokument o hrani i prehrani 5, rev. 2. – Vodič o specifikacijama za općenite obavijesti, općenite analitičke tehnike, identifikacijska ispitivanja, testne otopine i druge referentne materijale (JECFA)), 1991., 322 stranice, engleski jezik, ISBN 92-5-102991-1.
Lacto-N-neotetraose fructose isomer: ≤ 0,6 %
Kristalni prah ili bezbojna otopina dobivena katalitičkom hidrogenacijom laktoze.
pH (20 °C, 5 % solution): 5,0-7,0
Kristalni produkti javljaju se u bezvodnom, monohidratnom i dihidratnom obliku.
Ash, sulphated: ≤ 0,4 %
Nikal se upotrebljava kao katalizator.
Residual solvents (methanol, 2-propanol, methyl acetate, acetone): ≤ 50 mg/kg singly, ≤ 200 mg/kg in combination
Kemijski naziv: 4-O-β-D-galaktopiranozil-D-glucitol
Yeasts: ≤ 10 CFU/g
Kemijska formula: C12H24O11
Moulds: ≤ 10 CFU/g
Molekulska masa: 344,31 g/mol
Chemical name: β-D-Galactopyranosyl-(1→4)-2-acetamido-2-deoxy-β-D-glucopyranosyl-(1→3)-β-D-galactopyranosyl-(1→4)-D-glucopyranose
CAS br.: 585-86-4
Lacto-N-neotetraose is a white to off-white powder that is produced by a microbiological process.
Topljivost (u vodi): vrlo topljiv u vodi
Lacto-N-neotetraose is isolated by crystallisation.
Specifična rotacija [α]D20 = + 13 o do + 16 o
Assay (water free): ≥ 92 %
Kloridi: ≤ 100 mg/kg suhe tvari
Lacto-N-triose II: ≤ 3,0 %
Olovo: ≤ 1,0 mg/kg suhe tvari
para-Lacto-N-neohexaose: ≤ 3,0 %
Kemijski naziv: β-D-Galaktopiranozil-(1→4)-2-acetamido-2-deoksi-β-D-glukopiranozil-(1→3)-β-D-galaktopiranozil-(1→4)-D-glukopiranoza
Lacto-N-neotetraose fructose isomer: ≤ 1,0 %
Kemijska formula: C26H45NO21
pH (20 °C, 5 % solution): 4,0-7,0
CAS br.: 13007-32-4
Residual solvents (methanol): ≤ 100 mg/kg
Molekulska masa: 707,63 g/mol