natgillin/translations-raw huggingface dataset:
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)
Opis: bistra tekućina blage boje jantara, svijetla voštana kruta tvar na sobnoj temperaturi.
DHA content: ≥ 22,5 %
Ne sadržava čestice niti ima neuobičajen ili užegao miris.
EPA content: ≥ 10 %
Distribucija glicerol estera:
Unsaponifiables: ≤ 3,5 %
Triacilgliceroli: > 87 %
Trans-fatty acids: ≤ 2,0 %
Diacilgliceroli: ≤ 10 %
Free fatty acids: ≤ 0,4 %
Monoacilgliceroli: ≤ 2,0 %
Docosapentaenoic acid (DPA) n-6: ≤ 7,5 %
Sastav masnih kiselina:
DHA content: ≥ 35 %
MOLE % LCFA (dugolančane masne kiseline): 33 – 70 %
DHA content: ≥ 32,0 %
MOLE % SCFA (kratkolančane masne kiseline): 30 – 67 %
Fermented soybean extract is an odourless milk-white coloured powder.
Zasićene dugolančane masne kiseline: < 70 % masenog udjela
It is comprised of 30 % fermented soybean extract powder and 70 % resistant dextrin (as carrier) from corn-starch, which is added during the processing.
Slobodne masne kiseline kao oleinska kiselina: ≤ 0,5 %
Vitamin K2 is removed during the manufacturing process.
Profil triacilglicerola:
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 od 0,5 do 2,0): ≥ 90 %
Nattokinase activity: 20000 -28000 Fibrin degradation unit/g(1)
Triesteri (kratkolančani/dugolančani = 0): ≤ 10 %
Identity: Confirmable
Neosapunjive tvari: ≤ 1,0 %
Condition: No offensive taste or smell
Vlaga: ≤ 0,3 %
Vitamin K2: ≤ 0,1 mg/kg
Pepeo: ≤ 0,1 %
Lead: ≤ 5,0 mg/kg
Boja: ≤ 3,5 crvena (prema ljestvici Lovibond)
Total viable aerobic count: ≤ 103 CFU(3)/g
Peroksidni broj (PV): ≤ 2,0 meq/kg
Yeast and mould: ≤ 102 CFU/g
Transmasne kiseline: ≤ 1 %
Coliforms: ≤ 30 CFU/g
Sadržaj DHK-a: ≥ 22,5 %
Spore-forming bacteria: ≤ 10 CFU/g
Neosapunjive tvari: ≤ 3,5 %
Escherichia coli: Absence/25 g
Transmasne kiseline: ≤ 2,0 %
Salmonella: Absence/25 g
Slobodne masne kiseline: ≤ 0,4 %
Listeria: Absence/25 g
Dokozapentaenska kiselina (DPK) n-6: ≤ 7,5 %
Spermidine-rich wheat germ extract is obtained from non-fermented, non-sprouting wheat germs (Triticum aestivum) by the process of solid-liquid extraction targeting specifically, but not exclusively polyamines.
Sadržaj DHK-a: ≥ 35 %
Spermidine: 0,8-2,4 mg/g
Sadržaj DHK-a: ≥ 32,0 %
Spermine: 0,4-1,2 mg/g
Ekstrakt fermentirane soje prah je mliječnobijele boje bez mirisa.
Spermidine trichloride < 0,1 μg/g
Sastav mu je 30 % prah ekstrakta fermentirane soje i 70 % otpornog dekstrina (kao nosač) iz kukuruznog škroba, koji se dodaje tijekom prerade.
Putrescine: < 0,3 mg/g
Vitamin K2 uklanja se tijekom proizvodnje.
Cadaverine: < 0,1 μg/g
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.
Mycotoxins:
Aktivnost natokinaze: 20000 – 28000 FU/g (1)
Aflatoxins (total): < 0,4 μg/kg
Identitet: može se potvrditi
Total aerobic bacteria: < 10000 CFU/g
Uvjet: bez neugodnog okusa i mirisa
Yeast and moulds: < 100 CFU/g
Vitamin K2: ≤ 0,1 mg/kg
Sucromalt is a complex mixture of saccharides which is produced from sucrose and a starch hydrolysate by means of an enzymatic reaction.
Olovo: ≤ 5,0 mg/kg
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.
Ukupan broj aerobnih bakterija: ≤ 103 CFU(3)/g
The resulting oligosaccharides are characterised by the presence of α-(1→6) and α-(l→3) glycosidic compounds.
Kvasci i plijesan: ≤ 102 CFU/g
The overall product is syrup, in addition to these oligosaccharides, contains mainly fructose but also the disaccharide leucrose and other disaccharides.
Koliformi: ≤ 30 CFU/g
Total solids: 75-80 %
Bakterije kod kojih se stvaraju spore: ≤ 10 CFU/g
Moisture: 20-25 %
Escherichia coli: nije prisutna/25 g
Sulphatase: Max 0,05 %
Salmonella: nije prisutna/25 g
pH: 3,5-6,0
Listeria: nije prisutna/25 g
Conductivity < 200 (30 %)
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.
Nitrogen < 10 ppm
Spermidin: 0,8 – 2,4 mg KOH/g
Fructose: 35-45 % d.w.
Spermin: 0,4 – 1,2 mg KOH/g
Leucrose: 7-15 % d.w.
Spermidin triklorid < 0,1 μg/g
Other disaccharides: Mах 3 %
Putrescin: < 0,3 mg/g
Higher saccharides: 40-60 % d.w
Kadaverin: < 0,1 μg/g
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.
Mikotoksini:
It consists primarily of cellulose and hemicellulose.
Aflatoksini (ukupno): < 0,4 μg/kg
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.
Ukupan udio aerobnih bakterija: < 10000 CFU/g
Ash: ≤ 0,3 %
Kvasci i plijesni: < 100 CFU/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.
pH: 4-7
Vlaga: 20 – 25 %
Cadmium (ppm): ≤ 0,1
Sulfataza: najviše 0,05 %
Yeast and moulds (CFU/g): ≤ 1000
pH: 3,5 – 6,0
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.
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
Taxonomic Identification: Class: Actinopterygii > order: Perciformes > family: Terapontidae > genus: Therapon or Scortum barcoo
Neosapunjive tvari: 8,0 %
Moisture (%): 65-75
Sušeni proizvod dobiva se od morske mikroalge Tetraselmis chuii, iz porodice Chlorodendraceae, koja se uzgaja u sterilnoj morskoj vodi u zatvorenim fotobioreaktorima izoliranima od vanjskog zraka.
Fatty acids (mg FA/g fillet): Σ PUFA n-3: 1,2-20,0
Ugljikohidrati: 30 – 32 %
Σ PUFA n-6: 0,3-2,0
Vlakna: 2 – 3 %
PUFA n-3/n-6: 1,5-15,0
Masti: 5 – 8 %
Total omega 3 acids: 1,6-40,0
Zasićene masne kiseline: 29 – 31 % ukupnih masnih kiselina
Total omega 6 acids: 2,6-10,0
Mononezasićene masne kiseline: 21 – 24 % 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.
Polinezasićene masne kiseline: 44 – 49 % ukupnih masnih kiselina
These are single-step conversions.
Jod: ≤ 15 mg/kg
Appearance: White or almost white crystals
Scortum/Therapon barcoo vrsta je ribe iz porodice Terapontidae.
Chemical name: D-tagatose
Taksonomska identifikacija.
Synonym: D-lyxo-Hexulose
Razred: Actinopterygii > red: Perciformes > porodica: Terapontidae > rod: Therapon ili Scortum barcoo
CAS number: 87-81-0 Chemical formula: C6H12O6
Sastav ribljeg mesa:
Formula weight: 180,16 (g/mol) Purity:
Bjelančevine (%) 18 – 25
Assay: ≥ 98 % on a dry weight basis
Vlažnost (%) 65 – 75
Loss on drying: ≤ 0,5 % (102 °C, 2 hours)
Pepeo (%): 0,5 – 2,0
Specific Rotation: [α]D20: – 4 to – 5,6o (1 % aqueous solution)(1)
Energetska vrijednost (KJ/kg): 6000 – 11500
Melting range: 133– 137 °C Heavy metals:
Ugljikohidrati (%): 0,0
Lead: ≤ 1,0 mg/kg(*)
Masti (%): 5 – 15
The selection of sample size and method of sample preparation may be based on the principles of the method described in FNP 5.
Masne kiseline (mg masne kiseline/g filea)
‘Instrumental methods’(1).
Σ PUFA n-3: 1,2 – 20,0 Σ PUFA n-6: 0,3 – 2,0
Chemical name: [(2R,3R)-2-(3,4 dihydroxyphenyl)-3,5,7-trihydroxy-2,3-dihydrochromen-4-one, also called (+) trans (2R,3R)- dihydroquercetin]
Gubitak pri sušenju: ≤ 0,5 % (102 °C, dva sata)
Molecular mass: 304,25 Da
Raspon tališta: 133 – 137 °C Teški metali: Olovo: ≤ 1,0 mg/kg
Compound analysis
ekstrakt bogat taksifolinom dobiven iz dahurskog ariša (Larix gmelinii (Rupr.)) prah je bijele do bljedožute boje koji se kristalizira iz vrućih vodenih otopina.
Dichlorodiphenyltrichloroethane (DDT): ≤ 0,05 mg/kg
CAS br.: 480-18-2
Residual solvents
Fizički parametar
Total Plate Count (TPC): ≤ 104 CFU/g
Taksifolin (m/m): ≥ 90,0 % mase suhe tvari
Enterobacteria: ≤ 100/g
Teški metali, pesticidi
Staphylococcus aureus: Absence/1 g
Ostaci otapala
Pseudomonas: Absence/1g
Etanol: < 5000 mg/kg
Usual range of components of the Taxifolin-rich extract (as per dry substance)
Mikrobiološki kriteriji:
Extract component
Ukupni broj mikroorganizama (UBM): ≤ 104 CFU/g
Content, usual observed range (%)
Enterobakterije: ≤ 100/g
Taxifolin
Kvasci i plijesan : ≤ 100 CFU/g
90 – 93
Escherichia coli: nije prisutna/1 g
Aromadendrin
Staphylococcus aureus: nije prisutna/1 g
2,5 – 3,5
Pseudomonas: nije prisutna/1 g
Eriodictyol
Uobičajeni raspon komponenti ekstrakta bogatog taksifolinom (u suhoj tvari)
0,1 – 0,3
Komponenta ekstrakta
Quercetin
Udio, raspon koji se obično bilježi (%)
0,3 – 0,5
Taksifolin
Naringenin
Eriodiktiol
0,2 – 0,3
Kvercetin
0,01 – 0,1
Neidentificirani flavonoidi 1–3
Pinocembrin
Voda(*)
0,05 – 0,12
Nereducirajući disaharid koji se sastoji od dviju polovica glukoze povezanih alfa-1,1-glikozidnom vezom.
Unidentified flavonoids
Dobiva se enzimskim procesom u više koraka iz tekućeg škroba ili saharoze.
Water(*)
Istoznačnice: α,α-trehaloza
Taxifolin in its hydrated form and during the drying process is a crystal.
Kemijski naziv: α-D-glukopiranozil-α-D-glukopiranozid, dihidrat
This results on the inclusion of water of crystallisation in a quantity of 1,5 %.
CAS br.: 6138-23-4 (dihidrat)
A non-reducing disaccharide that consists of two glucose moieties linked by an α-1,1-glucosidic bond.
Kemijska formula: C12H22O11 · 2H2O (dihidrat)
It is obtained from liquefied starch or from sucrose by a multistep enzymatic process.
Masa formule: 378,33 (dihidrat)
The commercial product is the dihydrate.
Odabir veličine čestica i metode pripreme uzorka može se temeljiti na načelima metode opisane u FNP 5 (1), „Instrumentalne metode”
Virtually odourless, white or almost white crystals with a sweet taste
Načelo: trehaloza se identificira tekućom kromatografijom i kvantificira usporedbom s referentnim standardom koji sadržava standardnu trehalozu
Synonyms: α,α-trehalose
Priprema otopine uzorka: precizno izmjeriti oko 3 g suhog uzorka u odmjernoj tikvici od 100 ml i dodati oko 80 ml pročišćene deionizirane vode.
Chemical name: α-D-glucopyranosyl-α-D-glucopyranoside, dihydrate
Potpuno otopiti uzorak i razrijediti ga do oznake pročišćenom deioniziranom vodom.
CAS No.: 6138-23-4 (dihydrate)
Filtrirati kroz filtar od 0,45 mikrona.
Chemical formula: C12H22O11 · 2H2O (dihydrate)
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
Formula weight: 378,33 (dihydrate)
Oprema: uređaj za tekućinsku kromatografiju opremljen detektorom indeksa refrakcije i ugrađenim snimačem
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’
Uvjeti:
Principle: trehalose is identified by liquid chromatography and quantified by comparison to a reference standard containing standard trehalose
Kolona: Shodex Ionpack KS-801 (Showa Denko Co.) ili istovjetna
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.
dužina: 300 mm
Bring sample to complete dissolution and dilute to mark with purified deionised water.
promjer: 10 mm
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.
Mobilna faza: voda brzina
Apparatus: liquid chromatography equipped with a refractive index detector and integrating recorder
protoka: 0,4 ml/min
Conditions:
Volumen za ubrizgavanje: 8 μl
Column: Shodex Ionpack KS-801 (Showa Denko Co.) or equivalent
Postupak: u kromatograf odvojeno ubrizgati jednake volumene otopine uzorka i standardne otopine.
length: 300 mm
Snimiti kromatogram i izmjeriti veličinu odgovora vršne vrijednosti trehaloze.
diameter: 10 mm
Izračunati količinu (u mg) trehaloze u 1 ml otopine uzorka s pomoću sljedeće formule:
temperature: 50 °C
% trehaloze = 100 × (RU/RS) (WS/WU)
Mobile phase: water
R S = vršna vrijednost trehaloze u standardnom pripravku
flow rate: 0,4 ml/min
R U = vršna vrijednost trehaloze u pripravku uzorka
Injection volume: 8 μl
W S = masa u mg trehaloze u standardnom pripravku
Procedure: inject separately equal volumes of the sample solution and the standard solution into the chromatograph.
W U = masa suhog uzorka u mg
Record the chromatograms and measure the size of response of the trehalose peak
Topljivost: lako topljiv u vodi, vrlo slabo topljiv u etanolu
Calculate the quantity, in mg, of trehalose in 1 ml of the sample solution by the following formula:
Specifična rotacija: [α]D20 = +179o (5 % vodena otopina, dihidrat), +199o (5 % vodena otopina, bezvodna tvar)
% trehalose = 100 × (RU/RS) (WS/WU)
Talište: 97 °C (dihidrat)
R S = peak area of trehalose in the standard preparation
Gubitak pri sušenju: ≤ 1,5 % (60 °C, 5 h)
R U = peak area of trehalose in the sample preparation
Ukupan pepeo: ≤ 0,05 %
W S = weight in mg of trehalose in the standard preparation
Gljive (Agaricus bisporus) tretirane UV zračenjem
W U = weight of dry sample in mg
Komercijalno uzgojene gljive Agaricus bisporus na koje se nakon berbe primjenjuje tretman UV svjetlom.
Solubility: Freely soluble in water, very slightly soluble in ethanol
UV zračenje: postupak zračenja ultraljubičastim svjetlom unutar raspona valnih duljina od 200 do 320 nm.
Specific rotation: [α]D20 = +179o (5 % aqueous solution, dihydrate), +199o (5 % aqueous solution, anhydrous substance)
Kemijski naziv: (3β,5Z,7E,22E)-9,10-sekoergosta-5,7,10(19),22-tetraen-3-ol
Melting point: 97 °C (dihydrate)
Istoznačnica: ergokalciferol
Loss on drying: ≤ 1,5 % (60 °C, 5h)
CAS br.: 50-14-6
Total ash: ≤ 0,05 %
Molekulska masa: 396,65 g/mol
UV treated mushrooms (Agaricus bisporus)
Sadržaj:
UV radiation: a process of radiation in ultraviolet light within the wavelength of 200-800 nm.
Pekarski kvasac (Saccharomyces cerevisiae) podvrgava se ultraljubičastom zračenju kako bi se potaknulo pretvaranje ergosterola u vitamin D2 (ergokalciferol).
Vitamin D2:
Sadržaj vitamina D2 u koncentratu kvasca varira od 1800000 do 3500000 IU vitamina D/100 g (450–875 μg/g).
Chemical name: (3β,5Z,7E,22E)-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol
Sipka zrnca boje kože
Synonym: Ergocalciferol
Kemijski naziv: (5Z,7E,22E)-3S-9,10-sekoergosta-5,7,10(19),22-tetraen-3-ol
Molecular weight: 396,65 g/mol
Mikrobiološki kriteriji za koncentrat kvasca:
Contents:
Koliformi: ≤ 103/g
Vitamin D2 in the final product: 5-10 μg/100 g fresh weight at the expiration of shelf life
Escherichia coli: ≤ 10/g
Baker’s yeast (Saccharomyces cerevisiae) is treated with ultraviolet light to induce the conversion of ergosterol to vitamin D2 (ergocalciferol).
Salmonella: nije prisutna u 25 g
Vitamin D2 content in the yeast concentrate varies between 1800000-3500000 IU vitamin D/100 g (450-875 μg/g).
Kruh tretiran UV zračenjem čine dizani kruh i pecivo (bez posipa) tretiran ultraljubičastim zračenjem nakon pečenja radi pretvaranja ergosterola u vitamin D2 (ergokalciferol).
Tan-coloured, free-flowing granules
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.
Chemical name: (5Z,7E,22E)-3S-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol
Vitamin D2 (ergokalciferol) u konačnom proizvodu: 0,75 – 3 μg/100 g (1)
CAS No.: 50-14-6
Kvasac u tijestu: 1-5 g/100 g (2)
Microbiological criteria for the yeast concentrate:
EN 12821, 2009., Europska norma.
Coliforms: ≤ 103/g
Izračun za recept.
Escherichia coli: ≤ 10/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.
Salmonella: Absence in 25g
Tretman pasteriziranog mlijeka UV zračenjem izaziva povećanje koncentracija vitamina D3 (kolekalciferol) pretvaranjem 7-dehidrokolesterola u vitamin D3.
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).
UV zračenje: postupak zračenja ultraljubičastom svjetlošću unutar raspona valnih duljina od 200 do 310 nm dozom zračenja od 1045 J/l.
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.
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
Vitamin D2 (ergocalciferol) in the final product: 0,75-3 μg/100 g(1)
Istoznačnica: kolekalciferol
Yeast in dough: 1-5 g/100 g (2)
CAS br.: 67-97-0
EN 12821, 2009, European Standard.
Molekulska masa: 384,6377 g/mol
Recipe calculation.
Vitamin D3 u konačnom proizvodu:
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.
Punomasno mlijeko(1): 0,5 – 3,2 μg/100 g(2)
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.
Djelomično obrano mlijeko(1): 0,1 – 1,5 μg/100 g(2)
UV radiation: A process of radiation in ultraviolet light within the wavelength of 200-310 nm with energy input of 1045 J/l.
Kako je definirano Uredbom (EU) br.
Vitamin D3:
1308/2013 Europskog parlamenta i Vijeća od 17. prosinca 2013. o uspostavljanju zajedničke organizacije tržišta poljoprivrednih proizvoda i stavljanju izvan snage uredbi Vijeća (EEZ) br.
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
922/72, (EEZ) br.
Synonym: Cholecalciferol
234/79, (EZ) br.
CAS No: 67-97-0
1037/2001 i (EZ) br.
Molecular weight: 384,6377 g/mol
1234/2007 (SL L 347, 20,12,2013., str.
Vitamin D3 in the final product:
671.).
Whole milk(1)0,5-3,2 μg/100 g(2)
Ta se nova hrana proizvodi posebnim odobrenim sintetskim ili mikrobiološkim postupkom.
Semi-skimmed milk(1): 0,1–1,5 μg/100 g(2)
Vitamin K2 (2-metil-3-all-trans-poliprenil-1,4-naftokinoni), ili niz menakinona, skupina je preniliranih derivata naftokinona.
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).
Količina ostataka izoprena, pri čemu se jedna jedinica izoprena sastoji od pet ugljika koji čine bočni lanac, upotrebljava se za označivanje homologa menakinona koji se primarno sastoje od MK-7 i, u manjoj količini, MK-6.
This novel food is produced by a synthetic or microbiological process.
Serije vitamina K2 (menakinon), pri čemu je menakinon-7 (MK-7)(n = 6) C46H64O2, menakinon-6 (MK-6)(n = 5) C41H56O2 i menakinon-4 (MK-4) (n = 3) C31H40O2.
Vitamin K2 (2-methyl-3-all-trans-polyprenyl-1,4-naphthoquinones), or the menaquinone series, is a group of prenylated naphthoquinone derivatives.
Kemijski naziv: (all-E)-2-(3,7,11,15,19,23,27-heptametil-2,6,10,14,18,22,26-oktakozaheptenil)-3-metil-1,4-naftalenedion
The number of isoprene residues, where 1 isoprene unit consists of 5 carbons comprising the side chain, is used to characterise the menaquinone homologues containing primarily MK-7 and to a smaller extent MK-6.
CAS broj: 2124-57-4
Vitamin K2 (menaquinones) series with menaquinone-7 (MK-7)(n = 6) being C46H64O2, menaquinone-6 (MK-6)(n = 5) being C41H56O2 and menaquinone-4 (MK-4)(n = 3) being C31H40O2.
Molekulska formula: C46H64O2
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
Molekulska masa: 649 g/mol
CAS Number: 2124-57-4
2-metiI-1,4-naftokinon (menadion)
Molecular formula: C46H64O2
Specifikacija sintetičkog vitamina K2 (menakinon-7)
Molecular weight: 649 g/mol
Izgled: žuti prah
2-methyl-1,4-naphthoquinone (menadione moiety)
Čistoća: najviše 6,0 % cis-izomer, najviše 2,0 % drugih nečistoća
Specification of synthetic Vitamin K2 (menaquinone-7)
Sadržaj: 97 – 102 % menakinon-7 (uključujući najmanje 92 % all-trans menakinona-7)
Appearance: Yellow powder
Specifikacija vitamina K2 (menakinon-7) proizvedenog mikrobiološkim procesom
Purity: Max 6,0 % cis-isomer, max 2,0 % other impurities
Izvor: Bacillus subtilis spp. natto i Bacillus licheniformis
Content: 97-102 % Menaquinone-7 (including at least 92 % all-trans Menaquinone-7)
Izgled: žuti prah ili uljna suspenzija
Specifications of microbiologically produced Vitamin K2 (menaquinone-7)
Bijeli kristalni prah dobiven enzimskom ekstrakcijom iz mekinja biljke Triticum aestivum L., bogat oligosaharidima arabinoksilana.
Source: Bacillus subtilis spp. natto and Bacillus licheniformis
Suha tvar: najmanje 94 %
Appearance: Yellow powder or oil suspension
Oligosaharidi arabinoksilana: najmanje 70 % suhe tvari
White crystalline powder obtained by enzymatic extraction from Triticum aestivum L. bran, rich in arabinoxylan oligosaccharides
Prosječni stupanj polimerizacije oligosaharida arabinoksilana: 3 – 8
Dry matter: Min.
Ferulinska kiselina (vezana uz oligosaharide arabinoksilana): 1 – 3 % suhe tvari
94 %
Ukupno polisaharidi/oligosaharidi: najmanje 90 %
Arabinoxylan oligosaccharides: Min 70 % of dry matter
Bjelančevine: najviše 2 % suhe tvari
Average degree of polymerisation of arabinoxylan oligosaccharides: 3-8
Pepeo: najviše 2 % suhe tvari
Ferulic acid (bound to arabinoxylan oligosaccharides): 1-3 % of dry matter
Mikrobiološki parametri:
Total poly/oligosaccharides: Min 90 %
Mezofilne bakterije – ukupna količina: najviše 10 000/g
Protein: Max 2 % of dry matter
Kvasci: najviše 100/g
Ash: Max 2 % of dry matter
Gljive: najviše 100/g
Microbiological parameters:
Bacillus cereus: najviše 1000/g
Mesophilic bacteria – total count: Max 10 000/g
Clostridium perfringens: najviše 1000/g
Yeasts: Max 100/g
Beta-glukani su složeni polisaharidi velike molekulske mase (100 – 200 kDa) koji se nalaze u staničnim stijenkama brojnih kvasaca i žitarica.
Fungi: Max 100/g
Kemijski naziv za „beta-glukan iz kvasca” jest (1-3),(1-6)-ß-D-glukani.
Bacillus cereus: Max 1000/g
Beta-glukani se sastoje od okosnice glukozidnih ostataka povezanih ß-1-3-vezama koji se granaju ß-1-6-vezama na koje se ß-1-4-vezama vežu hitin i manoproteini.
Clostridium perfringens: Max 1000/g
Beta-glukani izoliraju se iz kvasca Saccharomyces cerevisiae.