natgillin/translations-raw huggingface dataset:
Water insoluble matter: ≤ 0,1 %
peroksidno število: < 0,5 meq/kg
Nitrilo-triacetic acid: ≤ 0,1 %
glabridin: 2,5–3,5 % maščobe
Ferrous ammonium phosphate is a grey/green fine powder, practically insoluble in water and soluble in dilute mineral acids.
glicirizinska kislina: < 0,005 %
CAS No.: 10101-60-7
maščoba, vključno s polifenolu podobnimi snovmi: ≥ 99 %
Chemical formula: FeNH4PO4
beljakovine: < 0,1 %
pH of 5 % suspension in water: 6,8-7,8
ogljikovi hidrati: niso zaznavni
Iron (total): ≥ 28 %
Fukoidan iz morske alge Fucus vesiculosus se ekstrahira z vodno ekstrakcijo v kisli raztopini in filtracijskim postopkom brez uporabe organskega topila.
Iron (II): 22-30 % (w/w)
Posledični izvleček je skoncentriran in posušen, tako da se pridobi izvleček fukoidana z naslednjimi specifikacijami:
Iron (III): ≤ 7,0 % (w/w)
umazano bel do rjav prah
Ammonia: 5-9 % (w/w)
vonj in okus: medel vonj in okus
Water: ≤ 3,0 %
vlaga: < 10 % (105 °C za 2 uri)
The novel food ingredient is a peptide mixture, which is obtained by an alkaline protease-catalysed hydrolysis of fish (Sardinops sagax) muscle, subsequent isolation of the peptide fraction by column chromatography, concentration under vacuum and spray drying.
pH-vrednost: 4,0–7,0 (1-odstotna suspenzija pri 25 °C)
Yellowish white powder
arzen (anorganski): < 1,0 ppm
Peptides (*) (short chain peptides, dipeptides and tripeptides with a molecular weight of less than 2 kDa): ≥ 85 g/100 g
kadmij: < 3,0 ppm
Val-Tyr (dipeptide): 0,1-0,16 g/100 g
svinec: < 2,0 ppm
Ash: ≤ 10 g/100 g
živo srebro: < 1,0 ppm
Moisture: ≤ 8 g/100 g
skupno število aerobnih mikroorganizmov: < 10000 CFU/g
Kjeldahl method
število kvasovk in plesni: < 100 CFU/g
Flavonoids derived from the roots or rootstock of Glycyrrhiza glabra L. are extracted with ethanol followed by further extraction of this ethanolic extract with medium-chain triglycerides.
skupno število enterobakterij: odsotnost/g
It is a dark-brown coloured liquid, containing 2,5 % to 3,5 % of glabridin.
Salmonella: odsotnost/10 g
Moisture: < 0,5 %
Staphylococcus aureus: odsotnost/g
Ash: < 0,1 %
Sestava dveh dovoljenih vrst izvlečkov na podlagi ravni fukoidana:
Peroxide value: < 0,5 meq/kg
izvleček 1:
Glabridin: 2,5-3,5 % of fat
fukoidan: 75–95 %
Glycyrrhizinic acid: < 0,005 %
alginat: 2,0–5,5 %
Fat including polyphenol-type substances: ≥ 99 %
polifluoroglucinol: 0,5–15 %
Protein: < 0,1 %
manitol: 1–5 %
Carbohydrates: not detectable
naravne soli/prosti minerali: 0,5–2,5 %
Fucoidan from the seaweed Fucus vesiculosus is extracted using aqueous extraction in acidic solution and filtration processes without the use of organic solvents.
drugi ogljikovi hidrati: 0,5–1,0 %
The resulting extract is concentrated and dried to yield the fucoidan extract with the following specifications:
beljakovine: 2,0–2,5 %
Off-white to brown powder
izvleček 2:
Odour and Taste: Bland odour and taste
fukoidan: 60–65 %
Moisture: < 10 % (105 °C for 2 hours)
alginat: 3,0–6,0 %
pH value: 4,0-7,0 (1 % suspension at 25 °C)
polifluoroglucinol: 20–30 %
Arsenic (inorganic): < 1,0 ppm
manitol: < 1,0 %
Cadmium: < 3,0 ppm
naravne soli/prosti minerali: 0,5–2,0 %
Lead: < 2,0 ppm
drugi ogljikovi hidrati: 0,5–2,0 %
Mercury: < 1,0 ppm
Fukoidan iz morske alge Undaria pinnatifida se ekstrahira z vodno ekstrakcijo v kisli raztopini in filtracijskim postopkom brez uporabe organskega topila.
Total aerobic microbial count: < 10000 CFU/g
Mikrobiologija:
Yeast and mould count: < 100 CFU/g
alginat: 2,0–6,5 %
Total enterobacteria count: Absence/g
polifluoroglucinol: 0,5–3,0 %
Salmonella: Absence/10 g
manitol: 1–10 %
Staphylococcus aureus: Absence/g
naravne soli/prosti minerali: 0,5–1,0 %
Composition of the two permitted types of extracts, based on the level of fucoidan:
fukoidan: 50–55 %
Extract 1:
alginat: 2,0–4,0 %
Fucoidan: 75-95 %
polifluoroglucinol: 1,0–3,0 %
Alginate: 2,0-5,5 %
manitol: 25–35 %
Polyphloroglucinol: 0,5-15 %
naravne soli/prosti minerali: 8–10 %
Mannitol: 1-5 %
beljakovine: 1,0–1,5 %
Natural salts/Free Minerals: 0,5-2,5 %
(sintetična)
Other carbohydrates: 0,5-1,0 %
kemijsko ime: α-L-fukopiranozil-(1→2)-β-D-galaktopiranozil-(1→4)-D-glukopiranoza
Protein: 2,0-2,5 %
kemijska formula: C18H32O15
Extract 2:
št. CAS: 41263-94-9
Fucoidan: 60-65 %
molekulska masa: 488,44 g/mol
Alginate: 3,0-6,0 %
2′-fukozillaktoza je bel do umazano bel prah, ki se pridobiva s postopkom kemijske sinteze in se izolira s kristalizacijo.
Polyphloroglucinol: 20-30 %
2′-fukozillaktoza: ≥ 95 %
Mannitol: < 1,0 %
D-laktoza: ≤ 1,0 m/m %
Natural salts/Free Minerals: 0,5-2,0 %
L-fukoza: ≤ 1,0 m/m %
Other carbohydrates: 0,5-2,0 %
izomeri difukozil-D-laktoze: ≤ 1,0 m/m %
Fucoidan from seaweed Undaria pinnatifida is extracted using aqueous extraction in acidic solution and filtration processes without the use of organic solvents.
2′-fukozil-D-laktuloza: ≤ 0,6 m/m %
Microbiology:
pH (20 °C, 5-odstotna raztopina): 3,2–7,0
Alginate: 2,0-6,5 %
voda (%): ≤ 9,0 %
Polyphloroglucinol: 0,5-3,0 %
sulfatni pepel: ≤ 0,2 %
Mannitol: 1-10 %
ocetna kislina: ≤ 0,3 %
Natural salts/Free Minerals: 0,5-1,0 %
ostanki topil (metanol, 2-propanol, metil acetat, aceton): ≤ 50,0 mg/kg posamično, ≤ 200,0 mg/kg v kombinaciji
Fucoidan: 50-55 %
ostanki beljakovin: ≤ 0,01 %
Alginate: 2,0-4,0 %
paladij: ≤ 0,1 mg/kg
Polyphloroglucinol: 1,0-3,0 %
nikelj: ≤ 3,0 mg/kg
Mannitol: 25-35 %
skupno število aerobnih mezofilnih bakterij: ≤ 500 CFU/g
Natural salts/Free Minerals: 8-10 %
kvasovke in plesni: ≤ 10 CFU/g
Protein: 1,0-1,5 %
ostanki endotoksinov: ≤ 10 EU/mg
(synthetic)
(mikrobni vir)
Chemical name: α-l-Fucopyranosyl-(1→2)-β-d-galactopyranosyl-(1→4)-d-glucopyranose
kemijsko ime: α-L-fukopiranozil-(1→2)-β-D-galaktopiranozil-(1→4)-D-glukopiranoza
Chemical formula: C18H32O15
Vir:
CAS No: 41263-94-9
gensko spremenjeni sev Escherichia coli K-12
Molecular weight: 488,44 g/mol
gensko spremenjeni sev Escherichia coli BL21
2′- fucosyllactose is a white to off-white powder that is produced by a chemical synthesis process and is isolated by crystallisation.
2′-fukozillaktoza je bel do umazano bel kristaliničen prah, ki se pridobiva z mikrobiološkim procesom.
2′-Fucosyllactose: ≥ 95 %
2′-fukozillaktoza se izolira s kristalizacijo.
D-Lactose: ≤ 1,0 w/w %
2′-fukozillaktoza: ≥ 94 %
L-Fucose: ≤ 1,0 w/w %
D-laktoza: ≤ 3,0 %
Difucosyl-d-lactose isomers: ≤ 1,0 w/w %
L-fukoza: ≤ 1,0
2′-Fucosyl-d-lactulose: ≤ 0,6 w/w %
difukozil-D-laktoza: ≤ 1,0 %
pH (20 °C, 5 % solution): 3,2-7,0
2′-fukozil-D-laktuloza: ≤ 1,0 %
Water (%): ≤ 9,0 %
pH (20 °C, 5-odstotna raztopina): 3,2–5,0
Ash, sulphated: ≤ 0,2 %
voda: ≤ 5,0 %
Acetic acid: ≤ 0,3 %
sulfatni pepel: ≤ 1,5 %
Residual solvents (methanol, 2-propanol, methyl acetate, acetone): ≤ 50,0 mg/kg singly, ≤ 200,0 mg/kg in combination)
ocetna kislina: ≤ 1,0 %
Residual proteins: ≤ 0,01 %
kvasovke: ≤ 10 CFU/g
Palladium: ≤ 0,1 mg/kg
plesni: ≤ 100 CFU/g
Nickel: ≤ 3,0 mg/kg
endotoksini: ≤ 10 EU/mg
Aerobic mesophilic bacteria total count: ≤ 500 CFU/g
2′-fukozillaktoza je bel do umazano bel prah in tekoči koncentrat (45 % ± 5 % w/v); vodna raztopina je brezbarvna do rumenkasta bistra vodna raztopina.
Yeasts and Moulds: ≤ 10 CFU/g
2′-fukozillaktoza se pridobiva z mikrobiološkim procesom.
Residual endotoxins: ≤ 10 EU/mg
2′-fukozillaktoza se izolira s sušenjem z razprševanjem.
(microbial source)
2′-fukozillaktoza: ≥ 90 %
Chemical name: α-L-Fucopyranosyl-(1→2)-β-D-galactopyranosyl-(1→4)-D-glucopyranose
laktoza: ≤ 5,0 %
Source:
fukoza: ≤ 3,0 %
Genetically modified strain of Escherichia coli K-12
ukozillaktoza: ≤ 5,0 %
Genetically modified strain of Escherichia coli BL21
fukozilgalaktoza: ≤ 3,0 %
2′-Fucosyllactose is a white to off-white crystalline powder that is produced by a microbial process.
difukozillaktoza: ≤ 5,0 %
2′-Fucosyllactose is isolated by crystallisation.
glukoza: ≤ 3,0 %
2′-Fucosyllactose: ≥ 94 %
galaktoza: ≤ 3,0 %
D-Lactose: ≤ 3,0 %
voda: ≤ 9,0 % (prah)
L-Fucose: ≤ 1,0
sulfatni pepel: ≤ 0,5 % (prah in tekočina)
Difucosyl-D-lactose: ≤ 1,0 %
ostanki beljakovin: ≤ 0,01 % (prah in tekočina)
2′-Fucosyl-D-lactulose: ≤ 1,0 %
svinec: ≤ 0,02 mg/kg (prah in tekočina)
pH (20 °C, 5 % solution): 3,2-5,0
arzen: ≤ 0,2 mg/kg (prah in tekočina)
Water: ≤ 5,0 %
kadmij: ≤ 0,1 mg/kg (prah in tekočina)
Ash, sulphated: ≤ 1,5 %
živo srebro: ≤ 0,5 mg/kg (prah in tekočina)
Acetic acid: ≤ 1,0 %
skupno število mikroorganizmov na ploščah: ≤ 104 CFU/g (prah), ≤ 5000 CFU/g (tekočina)
Yeasts: ≤ 10 CFU/g
kvasovke in plesni: ≤ 100 CFU/g (prah); ≤ 50 CFU/g (tekočina)
Moulds: ≤ 100 CFU/g
Enterobacteriaceae/koliformne bakterije: odsotnost v 11 g (prah in tekočina)
Endotoxins: ≤ 10 EU/mg
Salmonella: negativno/100 g (prah), negativno/200 ml (tekočina)
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.
Cronobacter: negativno/100 g (prah), negativno/200 ml (tekočina)
2′-Fucosyllactose is produced by a microbiological process.
endotoksini: ≤ 100 EU/g (prah), ≤ 100 EU/ml (tekočina)
2′-Fucosyllactose is isolated by spray drying.
aflatoksin M1: ≤ 0,025 μg/kg (prah in tekočina)
2′-Fucosyllactose: ≥ 90 %
Galakto-oligosaharid se pridobiva iz mlečne laktoze z encimskim postopkom z uporabo β-galaktozidaz iz Aspergillus oryzae, Bifidobacterium bifidum in Bacillus circulans.
Lactose: ≤ 5,0 %
GOS: najmanj 46 % suhe snovi
Fucose: ≤ 3,0 %
laktoza: največ 40 % suhe snovi
ucosyllactose: ≤ 5,0 %
glukoza: največ 22 % suhe snovi
Fucosylgalactose: ≤ 3,0 %
galaktoza: najmanj 0,8 % suhe snovi
Difucosyllactose: ≤ 5,0 %
pepel: največ 4,0 % suhe snovi
Glucose: ≤ 3,0 %
beljakovine: največ 4,5 % suhe snovi
Galactose: ≤ 3,0 %
nitrit: največ 2 mg/kg
Water: ≤ 9,0 % (powder)
Glukozamin HCl iz Aspergillus niger in gensko spremenjenega seva E. Coli K12
Ash, sulphated: ≤ 0,5 % (powder and liquid)
bel kristaliničen prah brez vonja
Residual proteins: ≤ 0,01 % (powder and liquid)
molekulska formula: C6H13NO5 · HCl
Lead: ≤ 0,02 mg/kg (powder and liquid);
relativna molekulska masa: 215,63 g/mol
Arsenic: ≤ 0,2 mg/kg (powder and liquid)
D-glukozamin HCl 98,0–102,0 % referenčnega standarda (HPLC)
Cadmium: ≤ 0,1 mg/kg (powder and liquid)
specifična rotacija + 70,0° – + 73,0°
Mercury: ≤ 0,5 mg/kg (powder and liquid)
Glukozamin sulfat KCl iz Aspergillus niger in gensko spremenjenega seva E. Coli K12
Total plate count: ≤ 104 CFU/g (powder), ≤ 5000 CFU/g (liquid)
molekulska formula: (C6H14NO5)2SO4 · 2KCl
Yeasts and Moulds: ≤ 100 CFU/g (powder); ≤ 50 CFU/g (liquid)
relativna molekulska masa: 605,52 g/mol
Enterobacteriaceae/Coliforms: absence in 11 g (powder and liquid)
D-glukozamin sulfat 2KCl 98,0–102,0 % referenčnega standarda (HPLC)
Salmonella: negative/100 g (powder), negative/200 ml (liquid)
specifična rotacija + 50,0° do + 52,0°
Cronobacter: negative/100 g (powder), negative/200 ml (liquid)
Glukozamin sulfat NaCl iz Aspergillus niger in gensko spremenjenega seva E. Coli K12
Endotoxins: ≤ 100 EU/g (powder), ≤ 100 EU/ml (liquid)
molekulska formula: (C6H14NO5)2SO4 · 2NACL
Aflatoxin M1: ≤ 0,025 μg/kg (powder and liquid)
relativna molekulska masa: 573,31 g/mol
Galacto-oligosaccharide is produced from milk lactose by an enzymatic process using β-galactosidases from Aspergillus oryzae, Bifidobacterium bifidum and Bacillus circulans.
D-glukozamin HCl: 98–102 % referenčnega standarda (HPLC)
GOS: min 46 % Dry Matter (DM)
specifična optična rotacija: + 52°– + 54°
Lactose: max 40 % DM
Sestavljen je pretežno iz polisaharida z visoko molekulsko maso, sestavljenega predvsem iz galaktopiranoznih in manopiranoznih enot z glikozidno vezavo, ki jih kemijsko lahko opišemo kot galaktomanan (vsebnost galaktomanana vsaj 75 %).
Glucose: max 22 % DM
videz: bel do rumenkast prah
Galactose: min 0,8 % DM
molekulska masa: od 50000 do 8000000 daltonov
Nitrite: max.
čistost: kot je določeno v Uredbi Komisije (EU) št. 231/2012 o določitvi specifikacij za aditive za živila, navedene v prilogah II in III k Uredbi (ES) št. 1333/2008 Evropskega parlamenta in Sveta [7] ter v Izvedbeni uredbi Komisije (EU) 2015/175 z dne 5. februarja 2015 o določitvi posebnih pogojev, ki se uporabljajo za uvoz gume guar, s poreklom ali poslane iz Indije, zaradi tveganj onesnaženja s pentaklorofenolom in dioksini [8].
2 mg/kg
Fizikalno-kemijske lastnosti:
Glucosamine HCl from Aspergillus niger and genetically modified strain of E. Coli K12
Prah
White crystalline odourless powder
rok uporabnosti: 2 leti
Molecular formula: C6H13NO5 · HCl
barva: bela
Relative molecular mass: 215,63 g/mol
vonj: rahel
D-Glucosamine HCl 98,0-102,0 % of reference standard (HPLC)
povprečni premer delcev: 60–70 μm
Specific rotation + 70,0° - + 73,0°
vlaga: največ 15 %
Glucosamine sulphate KCl from Aspergillus niger and genetically modified strain of E. Coli K12
viskoznost (*) pri 1 uri: —
Molecular formula: (C6H14NO5)2SO4 · 2KCl
viskoznost (*) pri 2 urah: najmanj 3600 mPa.s
Relative molecular mass: 605,52 g/mol
viskoznost (*) pri 24 urah: najmanj 4000 mPa.s
D-Glucosamine Sulphate 2KCl 98,0-102,0 % of reference standard (HPLC)
topnost: topno v vroči in hladni vodi
Specific Rotation + 50,0° to + 52,0°
pH za 10 g/L pri 25 °C – 6–7,5
Glucosamine sulphate NaCl from Aspergillus niger and genetically modified strain of E. Coli K12
Kosmiči
Molecular formula: (C6H14NO5)2SO4 · 2NaCl
življenjska doba: 1 leto
Relative molecular mass: 573,31 g/mol
barva: bela/umazano bela z majhnim številom črnih pik ali brez njih
D-Glucosamine HCl: 98-102 % of reference standard (HPLC)
povprečni premer delcev: 1–10 mm
Specific Optical Rotation: + 52° - + 54°
viskoznost (*) pri 1 uri: najmanj 3000 mPa.s
Native guar gum is the ground endosperm of seeds from natural strains of guar Cyamopsis tetragonolobus L. Taub.
viskoznost (*) pri 2 urah: —
(Leguminosae family).
viskoznost (*) pri 24 urah: —
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 %).
topnost – topno v vroči in hladni vodi
Appearance: White to yellowish powder
pH za 10 g/L pri 25 °C – 5–7,5
Molecular weight: Between 50000 – 8000000 Daltons
Meritve viskoznosti se izvajajo pod naslednjimi pogoji: 1 %, 25 °C, 20 rpm
CAS number: 9000-30-0
Toplotno obdelani mlečni izdelki so fermentirani z Bacteroides xylanisolvens (DSM 23964) kot startersko kulturo.
EINECS Number: 232-536-8
Polposneto mleko (med 1,5 % in 1,8 % maščobe) ali posneto mleko (0,5 % maščobe ali manj) je pasterizirano ali ultra toplotno obdelano pred začetkom fermentacije z Bacteroides xylanisolvens (DSM 23964).
Purity: As specified by Commission Regulation (EU) No 231/2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council [7] & by Commission Implementing Regulation (EU) 2015/175 of 5 February 2015 laying down special conditions applicable to the import of guar gum originating in or consigned from India due to contamination risks by pentachlorophenol and dioxins [8].
Fermentirani mlečni izdelek se homogenizira in nato toplotno obdela, da se inaktivira Bacteroides xylanisolvens (DSM 23964).
Physico-chemical properties:
Končni proizvod ne vsebuje živih celic Bacteroides xylanisolvens (DSM 23964) (*).
Powder
Spremenjen DIN EN ISO 21528-2.
Shelf-life: 2 years
Hidroksitirozol je bledo rumena viskozna tekočina, pridobljena s kemijsko sintezo.
Colour: White
molekulska formula: C8H10O3
Odour: Light
molekulska masa: 154,6 g/mol
Average diameter of particles: 60-70 μm
št. CAS: 10597-60-1
Moisture: Max 15 %
vlaga: ≤ 0,4 %
Viscosity (*) at 1 hour —
vonj: značilen
Viscosity (*) at 2 hours: Min 3600 mPa.s
okus: grenkast
Viscosity (*) at 24 hours: Min 4000 mPa.s
topnost (v vodi): se meša z vodo
Solubility: Soluble in hot and cold water
pH: 3,5–4,5
pH for 10g/L, at 25 °C - 6-7,5
lomni količnik: 1,571–1,575
Flakes
hidroksitirozol: ≥ 99 %
Useful life: 1 year
ocetna kislina: ≤ 0,4 %
Colour: White/off white with absence or minimal presence of black spots
hidroksitirozol acetat: ≤ 0,3 %
Average diameter of particles: 1-10 mm
vsota homovanilinske kisline, izo-homovanilinske kisline in 3-metoksi-4hidroksifenilglikola: ≤ 0,3 %
Viscosity (*) at 1 hour: Min 3000 mPa.s
Težke kovine:
Viscosity (*) at 2 hours —
svinec: ≤ 0,03 mg/kg
Viscosity(*) at 24 hours —
kadmij: ≤ 0,01 mg/kg
Solubility - Soluble in hot and cold water
živo srebro: ≤ 0,01 mg/kg
pH for 10g/L, at 25 °C - 5-7,5
Ostanki topil:
The measurements of viscosity are carried out under the following conditions: 1 %, 25 °C, 20 rpm
etil acetat: ≤ 25,0 mg/kg
Heat-treated fermented milk products are produced with Bacteroides xylanisolvens (DSM 23964) as starter culture.
izopropanol: ≤ 2,50 mg/kg
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).
metanol: ≤ 2,00 mg/kg
The resulting fermented milk product is homogenised and then heat-treated to inactivate Bacteroides xylanisolvens (DSM 23964).
tetrahidrofuran: ≤ 0,01 mg/kg
The final product does not contain viable cells of Bacteroides xylanisolvens (DSM 23964) (*).
Pripravek beljakovine za oblikovanje ledu (ISP) je svetlorjava tekočina, ki se proizvaja s submerzno fermentacijo gensko spremenjenega seva pekovskih kvasovk (Saccharomyces cerevisiae), pri čemer se v genom kvasovk vstavi sintetični gen za ISP.
Modified DIN EN ISO 21528-2.
Beljakovina se izraža in izloča v rastni medij, kjer se loči od celic kvasa z mikrofiltracijo in koncentrira z ultrafiltracijo.
Hydroxytyrosol is a pale yellow viscous liquid obtained by chemical synthesis
Zato se celice kvasa ne prenesejo v pripravek ISP v naravni ali spremenjeni obliki.
Molecular formula: C8H10O3
Pripravek ISP vsebuje nativno ISP, glikozilirano ISP, beljakovine in peptide iz kvasa in sladkorjev ter kisline in soli, ki so običajno prisotne v živilih.
Molecular weight: 154,6 g/mol
Koncentrat se stabilizira s pufrom – 10-milimolarno citronsko kislino.
CAS No: 10597-60-1
vsebnost: ≥ 5 g/l aktivne ISP
Moisture ≤ 0,4 %
pH: 2,5–3,5
Odour: Characteristic
pepel: ≤ 2,0 %
Taste: Slightly bitter
DNK: ni zaznavna
Solubility (water): Miscible with water
Vodni izvlečki posušenih listov Ilex guayusa
pH: 3,5-4,5
beljakovine: < 0,1 g/100 ml
Refractive Index: 1,571-1,575
maščobe: < 0,1 g/100 ml
Hydroxytyrosol: ≥ 99 %
ogljikovi hidrati: 0,2–0,3 g/100 ml
Acetic acid: ≤ 0,4 %
sladkorji skupaj: < 0,2 g/100 ml
Hydroxytyrosol acetate: ≤ 0,3 %
kofein: 19,8–57,7 mg/100 ml
Lead: ≤ 0,03 mg/kg
Prah:
Cadmium: ≤ 0,01 mg/kg
topnost (voda) (%): > 99
Mercury: ≤ 0,01 mg/kg
glukoza (% suhe snovi): ≤ 5,0
Residual Solvents
izomaltoza + DP3 do DP9 (% suhe snovi): ≥ 90
Ethyl acetate: ≤ 25,0 mg/kg
vlaga (%): ≤ 4,0
Isopropanol: ≤ 2,50 mg/kg
sulfatni pepel (g/100 g): ≤ 0,3
Methanol: ≤ 2,00 mg/kg
svinec (mg/kg): ≤ 0,5
Tetrahydrofuran: ≤ 0,01 mg/kg
arzen (mg/kg): ≤ 0,5
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.
Sirup:
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.
posušene trdne snovi (g/100 g): > 75
As a result, the yeast cells are not transferred into the ISP preparation as such or under an altered form.
pH: 4–6
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.
Reducirajoči disaharid, ki je sestavljen iz polovice glukoze in polovice fruktoze, ki sta povezani z alfa-1,6-glikozidno vezjo.
The concentrate is stabilised with 10 mM citric acid buffer.
Pridobiva se iz saharoze z encimskim postopkom.
Assay: ≥ 5 g/l active ISP
kemijsko ime: 6-O-α-D-glukopiranozil-D-fruktofuranoza, monohidrat
pH: 2,5-3,5
št. CAS: 13718-94-0
Ash: ≤ 2,0 %
kemijska formula: C12H22O11 · H2O
DNA: Not detectable
strukturna formula
Aqueous extract of dried leaves of Ilex guayusa
molekulska masa: 360,3 (monohidrat)
Dark brown liquid.
vsebnost: ≥ 98 % na suhi snovi
Aqueous extracts of dried leaves of Ilex guayusa.
izguba pri sušenju: ≤ 6,5 % (60 °C, 5 ur)
Carbohydrate: 0,2–0,3 g/100 ml
Izbira velikosti vzorca in metode priprave vzorca se lahko izvedeta po načelih metode, opisane v FNP 5 (*), „Instrumentalne metode“.
Total sugars: < 0,2 g/100 ml
Food and Nutrition Paper 5 Rev.
Caffeine: 19,8–57,7 mg/100 ml
2 – Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials (JECFA) 1991, 322 str., angleški jezik, ISBN 92-5-102991-1.
Theobromine: 0,14–2,0 mg/100 ml
Kristaliničen prah ali brezbarvna raztopina, proizvedena s katalitskim hidrogeniranjem laktoze.
Chlorogenic acids: 9,9–72,4 mg/100 ml
Kristalinični produkti so lahko v brezvodni, monohidratni in dihidratni obliki.
Powder:
Kot katalizator se uporablja nikelj.
Solubility (water) (%): > 99
kemijsko ime: 4-O-β-D-galaktopiranozil-D-glucitol
Glucose (% dry basis): ≤ 5,0
kemijska formula: C12H24O11
Isomaltose + DP3 to DP9 (% dry basis): ≥ 90
molekulska masa: 344,31 g/mol
Moisture (%): ≤ 4,0
št. CAS: 585-86-4
Sulphated ash (g/100 g): ≤ 0,3
topnost (v vodi): zelo topen v vodi
Lead (mg/kg): ≤ 0,5
specifična rotacija [α] D20 = + 13° do + 16°
Arsenic (mg/kg): ≤ 0,5
vsebnost: ≥ 95 % s.s. (s.s. – izraženo kot suha snov)
Syrup:
voda: ≤ 10,5 %
Dried solids (g/100 g): > 75
drugi polioli: ≤ 2,5 % s.s.
pH: 4 - 6
reducirajoči sladkorji: ≤ 0,2 % s.s.
A reducing disaccharide that consists of one glucose and one fructose moiety linked by an alpha-1,6-glycosidic bond.
kloridi: ≤ 100 mg/kg s.s.
It is obtained from sucrose by an enzymatic process.
sulfati: ≤ 200 mg/kg s.s.
The commercial product is the monohydrate.
sulfatni pepel: ≤ 0,1 % s.s.
Appearance: Virtually odourless, white or almost white crystals with a sweet taste
nikelj: ≤ 2,0 mg/kg s.s.
Chemical name: 6-O-α-D-glucopyranosyl-D-fructofuranose, monohydrate
arzen: ≤ 3,0 mg/kg s.s.
CAS No.: 13718-94-0
svinec: ≤ 1,0 mg/kg s.s.
Chemical formula: C12H22O11 · H2O
kemijsko ime: β-D-galaktopiranozil-(1→4)-2-acetamido-2-deoksi-β-D-glukopiranozil-(1→3)-β-D-galaktopiranozil-(1→4)-D-glukopiranoza
Structural formula
kemijska formula: C26H45NO21
Formula weight: 360,3 (monohydrate)
št. CAS: 13007-32-4
Assay: ≥ 98 % on the dry basis
molekulska masa: 707,63 g/mol
Loss on drying: ≤ 6,5 % (60 °C, 5 hours)
Lakto-N-neotetraoza je bel do umazano bel prah.
Lead: ≤ 0,1 mg/kg
Pridobiva se s postopkom kemijske sinteze in izolira s kristalizacijo.
Determine using an atomic absorption technique appropriate to the specified level.
vsebnost (brez vode): ≥ 96 %
The selection of sample size and method of sample preparation may be based on the principles of the method described in FNP 5 (*), ‘Instrumental methods’
D-laktoza: ≤ 1,0 %
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, 322 pp., English, ISBN 92-5-102991-1.
lakto-N-trioza II: ≤ 0,3 %
Crystalline powder or colourless solution manufactured via catalytic hydrogenation of lactose.
izomer fruktoze lakto-N-neotetraoze: ≤ 0,6 %
Crystalline products occur in anhydrous, monohydrate and dihydrate forms.
pH (20 °C, 5-odstotna raztopina): 5,0–7,0
Nickel is used as a catalyst.
voda: ≤ 9,0 %
Chemical name: 4-O-β-D-Galactopyranosyl-D-glucitol
sulfatni pepel: ≤ 0,4 %
Chemical formula: C12H24O11
ostanki topil (metanol, 2-propanol, metil acetat, aceton): ≤ 50 mg/kg posamično, ≤ 200 mg/kg v kombinaciji
Molecular weight: 344,31 g/mol
plesni: ≤ 10 CFU/g
CAS No: 585-86-4
Lakto-N-neotetraoza je bel do umazano bel kristaliničen prah, ki se pridobiva z mikrobiološkim procesom.
Solubility (in water): Very soluble in water
Lakto-N-neotetraoza se izolira s kristalizacijo.
Specific rotation [α] D20 = + 13° to + 16°
vsebnost (brez vode): ≥ 92 %
Assay: ≥ 95 % d.b (d.b - expressed on the dry weight basis)
lakto-N-trioza II: ≤ 3,0 %
Water: ≤ 10,5 %
para-lakto-N-neoheksaoza: ≤ 3,0 %
Other polyols: ≤ 2,5 % d.b
izomer fruktoze lakto-N-neotetraoze: ≤ 1,0 %
Reducing sugars: ≤ 0,2 % d.b
pH (20 °C, 5-odstotna raztopina): 4,0–7,0