natgillin/translations-raw huggingface dataset:
Target
β-sitosterol: ≤ 80 %
Comments
β-sitostanol: ≤ 15 %
Fruit storage before high-pressure treatment
kampesterol: ≤ 40 %
Minimum 15 days at – 20 °C
kampestanol: ≤ 5,0 %
Fruit harvested and stored in conjunction with good/hygienic agricultural and manufacturing practices
stigmasterol: ≤ 30 %
Fruit added
brasikasterol ≤ 3,0 %
40 % to 60 % of thawed fruit
drugi steroli/stanoli: ≤ 3,0 %
Fruit homogenised and added to other ingredients
Vlaga i hlapljive tvari: ≤ 0,5 %
3,2 to 4,2
Peroksidni broj (PV): < 5,0 meq/kg
7 to 42
Transmasne kiseline: ≤ 1 %
Assured by added sugars
Kontaminacija/čistoća (GC-FID ili istovjetna metoda) fitosterola/fitostanola:
< 0,95
fitosteroli i fitostanoli ekstrahirani iz izvora osim biljnih ulja koji su prikladni za upotrebu u hrani ne smiju sadržavati kontaminante, što se najbolje osigurava čistoćom većom od 99 %.
Final storage
Kiselinski broj: ≤ 0,5 KOH/g ulja
60 days maximum at + 5 °C maximum
Peroksidni broj (PV): ≤ 5 meq O2/kg ulja
Equivalent to storage regimen for conventionally processed product
Vrijednost p-anisidina ≤ 20
Phosphated maize starch (phosphated distarch phosphate) is a chemically modified resistant starch derived from high amylose starch by combining chemical treatments to create phosphate cross-links between carbohydrate residues and esterified hydroxyl groups.
Testiranje hladnoćom pri 0 °C ≤ 3 sata
The novel food ingredient is a white or nearly white powder.
Vlaga: ≤ 0,1 % (m/m)
CAS No: 11120-02-8
Neosapunjive tvari: ≤ 5,0 %
Chemical formula: (C6H10O5)n [(C6H9O5)2PO2H]x [(C6H9O5)PO3H2]y
Dokozaheksaenska kiselina: ≥ 20 %
n = number of glucose units; x, y = degrees of substitution
Eikozapentaenska kiselina: ≥ 10 %
The chemical characteristics of phosphated distarch phosphate:
Cilj
Loss on drying: 10-14 %
Napomene
pH: 4,5-7,5
skladištenje voća prije obrade pri visokom
Dietary fibre: ≥ 70 %
najmanje 15 dana na temperaturi od –20 °C
Starch: 7-14 %
voće se bere i skladišti u skladu s dobrim/higijenskim poljoprivrednim i proizvodnim praksama
Protein: ≤ 0,8 %
dodano voće
Lipids: ≤ 0,8 %
40 % do 60 % odmrznutog voća
Residual bound phosphorus: ≤ 0,4 % (as phosphorus) ‘high amylose maize’ as source
voće se homogenizira i dodaje drugim sastojcima
The novel food ingredient is yellow to brown powder.
3,2 do 4,2
Phosphatidylserine is obtained from fish phospholipids by an enzymatic transphosphorylation with the amino acid L-serine.
7 do 42
Specification of the phosphatidylserine product manufactured from fish phospholipids:
osigurava se dodavanjem šećera
Phospholipids: ≥ 75 %
< 0,95
Phosphatidylserine: ≥ 35 %
završno skladištenje
Glycerides: < 4,0 %
najviše 60 dana na temperaturi od najviše +5 °C
Free L-serine: < 1,0 %
odgovara režimu skladištenja proizvoda prerađenih konvencionalnim metodama
Tocopherols: < 0,5 % (1)
Fosfatirani kukuruzni škrob (fosfatirani diškrobni fosfat) kemijski je modificirani rezistentni škrob dobiven iz škroba s visokim udjelom amiloze kombiniranjem kemijskih postupaka kako bi se dobile poprečne fosfatne veze između ostataka ugljikohidrata i esterificiranih hidroksilnih skupina.
Peroxide value (PV): < 5,0 meq O2/kg
Taj je sastojak nove hrane bijeli ili gotovo bijeli prah.
Tocopherols may be added as antioxidants according to Commission Regulation (EU) No 1129/2011
CAS br.: 11120-02-8
The novel food ingredient is off-white to light yellow powder.
Kemijska formula: (C6H10O5)n [(C6H9O5)2PO2H]x [(C6H9O5)PO3H2]y
It is also available in liquid form with a clear brown to orange colour.
n = broj glukoznih jedinica, x, y = stupnjevi supstitucije
The liquid form contains medium chain triacylglycerides (MCT) as a carrier.
Kemijska svojstva fosfatiranog diškrobnog fosfata:
It contains lower levels of Phosphatidylserine due to the fact that it includes significant amounts of oil (MCT).
Gubitak pri sušenju: 10 – 14 %
Phosphatidylserine from soya phospholipids is obtained through enzymatic transphosphatidylation of high-phosphatidylcholine soybean lecithin with the amino acid L-serine.
pH: 4,5 – 7,5
Phosphatidylserine consists of a glycerophosphate skeleton conjugated with two fatty acids and L-serine via a phosphodiester linkage.
Dijetetska vlakna: ≥ 70 %
Characteristics of Phosphatidylserine from soya phospholipids:
Škrob: 7 – 14 %
Powder form:
Bjelančevine: ≤ 0,8 %
Moisture: < 2,0 %
Lipidi: ≤ 0,8 %
Phospholipids: ≥ 85 %
Ostatak vezanog fosfora: ≤ 0,4 % (kao fosfor) „škrob s visokim udjelom amiloze” kao izvor
Phosphatidylserine: ≥ 61 %
Sastojak nove hrane prah je žute do smeđe boje.
Glycerides: < 2,0 %
Fosfatidilserin se dobiva iz ribljih fosfolipida enzimskom transfosforilacijom aminokiselinom L-serin.
free L-serine: < 1,0 %
Specifikacija proizvoda fosfatidilserina proizvedenog od ribljih fosfolipida:
Tocopherols: < 0,3 %
Fosfolipidi: ≥ 75 %
Phytosterols: < 0,2 %
Fosfatidilserin: ≥ 35 %
Phospholipids: ≥ 25 %
Gliceridi: < 4,0 %
Phosphatidylserine: ≥ 20 %
Slobodni L-serin: < 1,0 %
Glycerides: not applicable
Tokoferoli: < 0,5 %(1)
The product is manufactured through enzymatic conversion of soy lecithin.
Peroksidni broj (PV): < 5,0 meq O2/kg
The phospholipid product is a highly concentrated, yellow-brown powder form of phosphatidylserine and phosphatidic acid at an equal level.
Tokoferoli mogu se dodati kao antioksidanti u skladu s Uredbom Komisije (EU) br.
Specification of the product:
1129/2011
Moisture: ≤ 2,0 %
Taj je sastojak nove hrane sivobijeli ili svjetložuti prah.
Total phospholipids: ≥ 70 %
Dostupan je i u tekućem stanju, bistre smeđe do narančaste boje.
Phosphatidic acid: ≥ 20 %
Kad je u tekućem stanju sadržava srednjolančane trigliceride (MCT) koji imaju funkciju nosača.
Glycerides: ≤ 1,0 %
Sadržava niže razine fosfatidilserina jer uključuje znatne količine ulja (MCT-i).
Free L-serine: ≤ 1,0 %
Fosfatidilserin iz sojinih fosfolipida dobiva se enzimskom transfosforilacijom sojinog lecitina s visokim udjelom fosfatidilkolina s pomoću aminokiseline L-serin.
Tocopherols: ≤ 0,3 %
Fosfatidilserin se sastoji od glicerofostatne strukture povezane fosfodiesterskom vezom s dvjema masnim kiselinama i L-serinom.
Phytosterols: ≤ 2,0 %
Svojstva fosfatidilserina iz sojinih fosfolipida:
Silicon dioxide is used with a maximum content of 1,0 %
Prah:
85 % and 100 % pure Phospholipides from egg yolk
Vlaga: < 2,0 %
Description: White to off-white powder which is an odourless, colourless, flavourless polysaccharide derived from non-GM sweet corn using conventional food processing techniques
Fosfolipidi: ≥ 85 %
Definition: Glucose polymer (C6H12O6)n with linear linkages of α(1 – 4) glycosidic bonds branched every 8 to 12 glucose units by α(1 – 6) glycosidic bonds
Fosfatidilserin: ≥ 61 %
Carbohydrates: 97 %
Gliceridi: < 2,0 %
Sugars: 0,5 %
Slobodni L-serin: < 1,0 %
Fibre: 0,8 %
Tokoferoli: < 0,3 %
Fat: 0,2 %
Fitosteroli: < 0,2 %
Protein: 0,6 %
Fosfolipidi: ≥ 25 %
Phytosterols and phytostanols are sterols and stanols that are extracted from plants and may be presented as free sterols and stanols or esterified with food grade fatty acids.
Fosfatidilserin: ≥ 20 %
Composition (with GC-FID or equivalent method):
Gliceridi: nije primjenjivo
β-sitosterol: < 81 %
Proizvod se proizvodi enzimskom pretvorbom sojinog lecitina.
β-sitostanol: < 35 %
Proizvod fosfolipida čine fosfatidilserin i fosfatidna kiselina u obliku vrlo koncentriranog žutosmeđeg praha.
campesterol: < 40 %
Specifikacija enzima:
campestanol: < 15 %
Vlaga: ≤ 2,0 %
stigmasterol: < 30 %
Ukupno fosfolipidi: ≥ 70 %
brassicasterol: < 3,0 %
Fosfatidna kiselina: ≥ 20 %
other sterols/stanols: < 3,0 %
Gliceridi: ≤ 1,0 %
Contamination/Purity (GC-FID or equivalent method):
Slobodni L-serin: ≤ 1,0 %
Phytosterols and phytostanols extracted from sources other than vegetable oil suitable for food have to be free of contaminants, best ensured by a purity of more than 99 % of the phytosterol/phytostanol ingredient.
Tokoferoli: ≤ 0,3 %
Plum kernel oil is a vegetable oil obtained by cold pressing of plum (Prunus domestica) kernels.
Fitosteroli: ≤ 2,0 %
Oleic acid (C18:1): 68 %
Upotrebljava se najviše 1,0 % silicijeva dioksida.
Linoleic acid (C18:2): 23 %
85 % i 100 % čistih fosfolipida iz žumanjaka
γ-Tocopherol:80 % of total tocopherols
Opis: Bijeli do sivobijeli prah polisaharida, bez mirisa, boje i okusa, dobiven od genetski nemodificiranog slatkog kukuruza tradicionalnim tehnikama za preradu hrane
β-Sitosterol: 80-90 % of total sterols
Definicija: Polimer glukoze (C6H12O6)n s linearno povezanim α(1 – 4) glikozidnim vezama, koje se dijele svakih 8 do 12 glukoznih jedinica (1 – 6) glikozidnim vezama
Triolein: 40-55 % of triglycerides
Ugljikohidrati: 97 %
Cyanhydric acid: maximum 5 mg/kg oil
Šećeri: 0,5 %
Dry substance: ≥ 800 mg/g
Vlakna: 0,8 %
Protein (N * 6,25): ≥ 600 mg/g (dry substance)
Masti: 0,2 %
Ash: ≤ 400 mg/g (dry substance)
Bjelančevine: 0,6 %
Glycoalkaloid (total): ≤ 150 mg/kg
Fitosteroli i fitostanoli jesu steroli i stanoli koji se ekstrahiraju iz biljaka i mogu se javiti kao slobodni steroli i stanoli ili kao njihovi oblici esterificirani masnim kiselinama prehrambene kvalitete.
Lysinoalanine (total): ≤ 500 mg/kg
Sastav (na temelju metode GC-FID ili istovjetne metode):
Lysinoalanine (free): ≤ 10 mg/kg
β-sitosterol: < 81 %
Specification of the enzyme:
β-sitostanol: < 35 %
Systematic name: Prolyl oligopeptidase
kampesterol: < 40 %
Synonyms: Prolyl endopeptidase, proline-specific endopeptidase, endoprolylpeptidase
kampestanol: < 15 %
Molecular weight: 66 kDa
stigmasterol: < 30 %
Enzyme Commission number: EC 3.4.21.26
brasikasterol: < 3,0 %
CAS number: 72162-84-6
drugi steroli/stanoli: < 3,0 %
Source: A genetically modified strain of Aspergillus niger (GEP-44)
Kontaminacija/čistoća (na temelju metode GC-FID ili istovjetne metode):
Description: Prolyl oligopeptidase is available as an enzyme preparation containing approximately 30 % maltodextrin.
Fitosteroli i fitostanoli ekstrahirani iz izvora osim biljnih ulja koji su prikladni za upotrebu u hrani ne smiju sadržavati kontaminante, što se najbolje osigurava čistoćom fitosterola/fitostanola većom od 99 %.
Specifications of the enzyme preparation of prolyl oligopeptidase:
Ulje od koštica šljive biljno je ulje dobiveno hladnim prešanjem koštica šljive (Prunus domestica).
Activity: > 580000 PPI(1)/g (> 34,8 PPU(2)/g)
Oleinska kiselina (C18:1): 68 %
Appearance: Microgranulate
Linolna kiselina (C18:2): 23 %
Colour: Off-white to orange yellowish.
γ-tokoferol: 80 % ukupnih tokoferola
The colour may change from batch to batch
β-sitosterol: 80 – 90 % ukupnih sterola
Dry Matter: > 94 %
Triolein: 40 – 55 % ukupnih triglicerida
Gluten: < 20 ppm
Cijanovodična kiselina: najviše 5 mg/kg ulja
Lead: ≤ 1,0 mg/kg
Suha tvar: ≥ 800 mg/g
Arsenic: ≤ 1,0 mg/kg
Bjelančevine (N * 6,25): ≥ 600 mg/g (suhe tvari)
Cadmium: ≤ 0,5 mg/kg
Pepeo: ≤ 400 mg/g (suhe tvari)
Mercury: ≤ 0,1 mg/kg
Glikoalkaloid (ukupno): ≤ 150 mg/kg
Total aerobic plate count: ≤ 103 CFU/g
Lizinoalanin (ukupno): ≤ 500 mg/kg
Total yeasts and moulds: ≤ 102 CFU/g
Lizinoalanin (slobodan): ≤ 10 mg/kg
Sulphite reducing anaerobes: ≤ 30 CFU/g
Specifikacija enzima:
Enterobacteriaceae: < 10 CFU/g
Sustavno ime: prolil oligopeptidaza
Escherichia coli: Absence in 25 g
Istoznačnice: prolil endopeptidaza, endopeptidaza specifična za prolin, endoprolilpeptidaza
Staphylococcus aureus: Absence in 10 g
Molekulska masa: 66 kDa
Pseudomonas aeruginosa: Absence in 10 g
Broj Komisije za enzime: EC 3.4.21.26
Antimicrobial activity: Absent
CAS broj: 72162-84-6
Mycotoxins: Below limits of detection: Aflatoxin B1, B2, G1, G2 (< 0,25 μg/kg), total Aflatoxins (< 2,0 μg/kg), Ochratoxin A (< 0,20 μg/kg), T-2 Toxin (< 5 μg/kg), Zearalenone (< 2,5 μg/kg), Fumonisin B1 and B2 (< 2,5 μg/kg)
Izvor: Genetski modificirani soj gljive Aspergillus niger (GEP-44)
The protein extract is obtained from homogenised pig kidneys through a combination of salt precipitation and high speed centrifugation.
Opis: Prolil oligopeptidaza dostupna je kao enzimski pripravak koji sadržava oko 30 % maltodekstrina.
The obtained precipitate contains essentially proteins with 7 % of the enzyme diamine oxidase (enzyme nomenclature E.C. 1.4.3.22) and is resuspended in a physiologic buffer system.
Specifikacije enzimskog pripravka od prolil oligopeptidaze:
The obtained pig kidney extract is formulated as encapsulated enteric coated pellets to reach the active sites of digestion.
Aktivnost: > 580000 PPI(1)/g (> 34,8 PPU(2)/g)
Basic Product:
Izgled: mikrogranule
Specification: pig kidney protein excerpt with natural content of Diamin oxidase (DAO):
Boja: Sivobijele do žućkastonarančaste boje.
Physical condition: liquid
Boja može varirati od serije do serije
Colour: brownish
Suha tvar: > 94 %
Appearance: slightly turbid solution
Gluten: < 20 ppm
pH value: 6,4-6,8
Olovo: ≤ 1,0 mg/kg
Enzymatic activity: > 2677 kHDU DAO/ml (DAO REA (DAO Radioextractionassay))
Arsen: ≤ 1,0 mg/kg
Brachyspira spp.: negative (Real Time PCR)
Kadmij: ≤ 0,5 mg/kg
Listeria monocytogenes: negative (Real Time PCR)
Živa: ≤ 0,1 mg/kg
Staphylococcus aureus: < 100 CFU/g
Ukupan broj aerobnih kolonija: ≤ 103 CFU/g
Influenza A: negative (Reverse Transcription Real Time PCR)
Ukupno kvasci i plijesni: ≤ 102 CFU/g
Escherichia coli: < 10 CFU/g
Sulfitreducirajući anaerobni organizmi: ≤ 30 CFU/g
Total aerobic microbiological count: < 105 CFU/g
Enterobacteriaceae: < 10 CFU/g
Yeasts/moulds count: < 105 CFU/g
Escherichia coli: nije prisutna u 25 g
Salmonella: Absence/10g
Staphylococcus aureus: nije prisutna u 10 g
Bile salt resistant enterobacteriaceae: < 104 CFU/g
Pseudomonas aeruginosa: nije prisutna u 10 g
Final product:
Antimikrobna aktivnost: nije prisutna
Specification pig kidney protein excerpt with natural content of DAO (E.C. 1.4.3.22) in an enteric coated formulation:
Mikotoksini: ispod granice detekcije: aflatoksin B1, B2, G1, G2 (< 0,25 μg/kg), ukupno aflatoksina (< 2,0 μg/kg), okratoksin A (< 0,20 μg/kg), T-2 toksin (< 5 μg/kg), zearalenon (< 2,5 μg/kg), fumonizin B1 i B2 (< 2,5 μg/kg)
Physical condition: solid
Ekstrakt bjelančevina dobiva se iz homogeniziranih svinjskih bubrega kombinacijom taloženja soli i centrifugiranja pri velikoj brzini.
Colour: yellow gray
Dobiveni talog sadržava bjelančevine sa 7 % enzima diamin oksidaze (nomenklatura enzima E.C. 1.4.3.22) i ponovno se suspendira u sustavu s fiziološkim puferom.
Appearance: micropellets
Dobiveni ekstrakt svinjskih bubrega stavlja se u želučanootporne kapsule kako bi mogao doći do aktivnih dijelova probavnog sustava.
Enzymatic activity: 110-220 kHDU DAO/g pellet (DAO REA (DAO Radioextractionassay))
Osnovni proizvod:
Acid stability 15 min 0,1M HCl followed by 60 min Borat pH = 9,0: > 68 kHDU DAO/g pellet (DAO REA (DAO Radioextractionassay))
Specifikacija: ekstrakt bjelančevina iz svinjskih bubrega s prirodnim sastojkom diamin oksidazom (DAO):
Humidity: < 10 %
Fizičko stanje: tekućina
Total aerobic microbiological count: < 104 CFU/g
Boja: smećkasta
Total combined yeasts/moulds count: < 103 CFU/g
Izgled: blago mutna otopina
Bile salt resistant enterobacteriaceae: < 102 CFU/g
pH vrijednost: 6,4 – 6,8
Rapeseed oil high in unsaponifiable matter’ is produced by vacuum distillation and it is different from refined rapeseed oil in the concentration of the unsaponifiable fraction (1 g in refined rapeseed oil and 9 g in ‘rapeseed oil high in unsaponifiable matter’).
Enzimska aktivnost: > 2677 kHDU DAO/ml (DAO REA (analiza DAO-a radio ekstrakcijom))
There is a minor reduction of triglycerides containing monounsaturated and polyunsaturated fatty acids.
Brachyspira spp.: negativno (PCR u stvarnom vremenu)
Unsaponifiable matter: > 7,0 g/100 g
Listeria monocytogenes: negativno (PCR u stvarnom vremenu)
Tocopherols: > 0,8 g/100 g
Staphylococcus aureus: < 100 CFU/g
α-tocopherol (%): 30-50 %
Influenza A: negativno (PCR u stvarnom vremenu)
γ-tocopherol (%): 50-70 %
Escherichia coli: < 10 CFU/g
δ-tocopherol (%): < 6,0 %
Ukupan broj aerobnih mikroorganizama: < 105 CFU/g
Sterols, triterpenic alcohols, methylsterols: > 5,0 g/100 g
Broj kvasaca i plijesni: < 105 CFU/g
Fatty acids in triglycerides:
Salmonella: nije prisutna/10 g
palmitic acid: 3-8 %
Ekterobakterije otporne na žučnu kiselinu: < 104 CFU/g
stearic acid: 0,8-2,5 %
Konačni proizvod:
oleic acid: 50-70 %
Specifikacija za ekstrakt bjelančevina iz svinjskih bubrega s prirodnim sastojkom DAO (E.C. 1.4.3.22) u obliku želučanootpornih kapsula:
linoleic acid: 15-28 %
Fizičko stanje: krutina
linolenic acid: 6-14 %
Boja: žutosiva
erucic acid: < 2,0 %
Izgled: mikropeleti
Acid value: ≤ 6,0 mg KOH/g
Enzimska aktivnost: 110–220 kHDU DAO/g peleta (DAO REA (analiza DAO-a radio ekstrakcijom))
Iron (Fe): < 1000 μg/kg
Stabilnost kiseline 15 min.
Treatment with active carbon is required to ensure that polycyclic aromatic hydrocarbons (PAH) are not enriched in the production of ‘rapeseed oil high in unsaponifiable matter.
0,1 M HCl, zatim 60 min. borat pH = 9,0 > 68 kHDU DAO/g peleta (DAO REA (analiza DAO-a radio ekstrakcijom))
Rapeseed protein is an aqueous protein-rich extract from rapeseed press cake originating from non-genetically modified Brassica napus L. and Brassica rapa L.
Vlažnost: < 10 %
White to off-white, spray dried powder
Ukupan broj aerobnih mikroorganizama: < 104 CFU/g
Total protein: ≥ 90 %
Kvasac i plijesni ukupno: < 103 CFU/g
Soluble protein: ≥ 85 %
Ekterobakterije otporne na žučnu kiselinu: < 102 CFU/g
Moisture: ≤ 7,0 %
„Ulje od uljane repice bogato neosapunjivim tvarima” proizvodi se vakuumskom destilacijom i razlikuje se od rafiniranog ulja uljane repice po koncentraciji neosapunjive frakcije (1 g u rafiniranom ulju uljane repice odnosno 9 g u „ulju od uljane repice bogatom neosapunjivim tvarima”).
Carbohydrates: ≤ 7,0 %
Dolazi do manjeg smanjenja triglicerida koji sadržavaju mononezasićene i polinezasićene masne kiseline.
Fat: ≤ 2,0 %
Neosapunjive tvari: > 7,0 g/100 g
Ash: ≤ 4,0 %
Tokoferoli: > 0,8 g/100 g
Fibre: ≤ 0,5 %
α-tokoferol (%): 30 – 50 %
Total glucosinolates: ≤ 1 mmol/kg
γ-tokoferol (%): 50 – 70 %
Total phytate: ≤ 1,5 %
δ-tokoferol (%): < 6,0 %
Yeast and mould count: ≤ 100 CFU/g
Steroli, triterpenski alkoholi, metilsteroli: > 5,0 g/100 g
Aerobic bacteria count: ≤ 10000 CFU/g
Masne kiseline u trigliceridima:
Total coliform count: ≤ 10 CFU/g
palmitinska kiselina: 3 – 8 %
Escherichia coli: Absence in 10 g
stearinska kiselina: 0,8 – 2,5 %
Synthetic Trans-resveratrol is off-white to beige crystals.
oleinska kiselina: 50 – 70 %
Chemical name: 5-[(E)-2-(4-hydroxyphenyl)ethenyl]benzene-1,3-diol
linolna kiselina: 15 – 28 %
Chemical formula: C14H12O3
linoleinska kiselina: 6 – 14 %
Molecular weight: 228,25 Da
eruka kiselina: < 2,0 %
CAS No: 501-36-0
Kiselinski broj: ≤ 6,0 mg KOH/g
Trans-resveratrol: ≥ 98 %-99 %
Željezo (Fe): < 1000 μg/kg
Total by-products (related substances): ≤ 0,5 %
Obrada aktivnim ugljenom obvezna je kako bi se osiguralo da se policiklički aromatski ugljikovodici (PAD) ne obogaćuju tijekom proizvodnje „ulja uljane repice bogatog neosapunjivim tvarima”
Any single related substance: ≤ 0,1 %
Bjelančevine iz sjemenki uljane repice čine vodeni ekstrakt bogat bjelančevinama iz prešane pogače uljane repice dobivene od genetski nemodificiranih Brassica napus L. i Brassica rapa L.
Lead: ≤ 1,0 ppm
bijeli do sivobijeli prah osušen raspršivanjem
Arsenic: ≤ 1,0 ppm
Ukupno bjelančevine: ≥ 90 %
Diisopropylamine: ≤ 50 mg/kg
Topljive bjelančevine: ≥ 85 %
Microbial source: A genetically modified strain of Saccharomyces cerevisiae
Vlaga: ≤ 7,0 %
Appearance: Off-white to slight yellow powder
Ugljikohidrati: ≤ 7,0 %
Particle size: 100 % less than 62,23 μm
Masti: ≤ 2,0 %
Trans-resveratrol content: Min.
Pepeo: ≤ 4,0 %
98 % w/w (dry weight basis)
Vlakna: ≤ 0,5 %
Ash: Max.
Ukupno glukozinolati: ≤ 1 mmol/kg
0,5 % w/w
Ukupno fitati: ≤ 1,5 %
Moisture: Max.
Broj kolonija kvasaca i plijesni: ≤ 100 CFU/g
3 % w/w
Broj aerobnih bakterija: ≤ 10000 CFU/g
Rooster comb extract is obtained from Gallus gallus by enzymatic hydrolysis of rooster comb and by subsequent filtration, concentration and precipitation steps.
Broj koliformnih bakterija: ≤ 10 CFU/g
The principal constituents of rooster comb extract are the glycosaminoglycans hyaluronic acid, chondroitin sulphate A and dermatan sulphate (chondroitin sulphate B).
Escherichia coli: nije prisutna u 10 g
Hyaluronic acid: 60-80 %
Kemijski naziv: 5-[(E)-2-(4-hidroksifenil)etenil]benzen-1,3-diol
Chondroitin sulphate A: ≤ 5,0 %
Kemijska formula: C14H12O3
Dermatan sulphate (chondroitin sulphate B): ≤ 25 %
Molekulska masa: 228,25 Da
Chlorides: ≤ 1,0 %
Trans-resveratrol: ≥ 98 % – 99 %
Nitrogen: ≤ 8,0 %
Ukupni nusproizvodi (srodne tvari): ≤ 0,5 %
Loss on drying: (105 °C for 6 hours): ≤ 10 %
Pojedinačne srodne tvari: ≤ 0,1 %
Chromium: ≤ 10 mg/kg
Olovo: ≤ 1,0 ppm
Total viable aerobic count: ≤ 102 CFU/g
Arsen: ≤ 1,0 ppm
Salmonella: Absence in 1 g
Diizopropilamin: ≤ 50 mg/kg
Staphylococcus aureus: Absence in 1 g
Mikrobni izvor: genetski modificirani soj kvasca Saccharomyces cerevisiae
Pseudomonas aeruginosa: Absence in 1g
Izgled: prah sivobijele do blago žute boje
Sacha Inchi oil from Plukenetia volubilis
Veličina čestice: 100 % manje od 62,23 μm
Sacha inchi oil is a 100 % cold pressed vegetable oil obtained from the seeds of Plukenetia volubiis L. It is a transparent, fluid (liquid) and shiny oil at room temperature.
Sadržaj trans-resveratrola: najmanje 98 % (m/m) (na temelju mase suhe tvari)
It has a fruity, light, green vegetable taste without undesirable flavours.
Pepeo: najviše 0,5 % (m/m)
Aspect, limpidity, shine, colour: Fluid at room temperature, clean, shiny yellow gold
Vlaga: najviše 3 % (m/m)
Odour and taste: Fruity, vegetable without non acceptable taste or odour
Ekstrakt iz pijetlove kreste dobiva se od vrste Gallus gallus enzimskom hidrolizom pijetlove kreste te naknadnim postupcima filtracije, koncentracije i taloženja.
Water and Volatiles: < 0,2 g/100 g
Glavni sastojci ekstrakta iz pijetlove kreste jesu glikozaminoglikani, hijaluronska kiselina, kondroitin sulfat A i dermatan sulfat (kondroitin sulfat B).
Impurities insoluble in hexane: < 0,05 g/100 g
Bijeli ili gotovo bijeli higroskopni prah.
Oleic acidity: < 2,0 g/100 g
Hijaluronska kiselina: 60 – 80 %
Peroxide value (PV): < 15 meq O2/kg
Kondroitin sulfat A: ≤ 5,0 %
Trans fatty acids: < 1,0 g/100 g
Dermatan sulfat (kondroitin sulfat B): ≤ 25 %
Total unsaturated fatty acids: > 90 %
pH: 5,0 – 8,5
Omega 3 alpha linolenic acid (ALA): > 45 %
Kloridi: ≤ 1,0 %
Saturated fatty acids: < 10 %
Dušik: ≤ 8,0 %
No erucic acid (< 0,2 %)
Krom: ≤ 10 mg/kg
More than 50 % of tri-linolenin and di-linolenin-triglycerides
Ukupan broj aerobnih bakterija: ≤ 102 CFU/g
Phytosterols composition and level
Salmonella: nije prisutna u 1 g
No cholesterol (< 5,0 mg/100 g)
Staphylococcus aureus: nije prisutna u 1 g
Salatrim is the internationally recognised acronym for (short and long chain acyl triglyceride molecules).
Pseudomonas aeruginosa: nije prisutna u 1 g
Salatrim is prepared by non-enzymatic inter-esterification of triacetin, tripropionin, tributyrin, or their mixtures with hydrogenated canola, soybean, cottonseed, or sunflower oil.
Ulje od biljke sacha inchi (Plukenetia volubilis)
Triacylglycerols: > 87 %
Miris i okus: okus voća i povrća bez neprihvatljivih aroma ili mirisa
Diacylglycerols: ≤ 10 %
Voda i hlapljive tvari: < 0,2 g/100 g
Monoacylglycerols: ≤ 2,0 %
Nečistoće topljive u heksanu: < 0,05 g/100 g
MOLE % LCFA (long chain fatty acids): 33-70 %
Peroksidni broj (PV): < 15 meq O2/kg
MOLE % SCFA (short chain fatty acids): 30-67 %
Transmasne kiseline: < 1,0 g/100 g
Saturated long chain fatty acids: < 70 % by weight
Ukupne nezasićene masne kiseline: > 90 %
Free fatty acids as oleic acid: ≤ 0,5 %
Omega 3 alfa linolenska kiselina (ALK): > 45 %
Triesters (short/long of 0,5 to 2,0): ≥ 90 %
Bez transmasnih kiselina (< 0,5 %)
Triesters (short/long = 0): ≤ 10 %
Bez eruka kiseline (< 0,2 %)
Unsaponifiable material: ≤ 1,0 %
Više od 50 % trilinolenin i dilinolenin triglicerida
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 (PV): ≤ 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.