natgillin/translations-raw huggingface dataset:
Yeasts and Moulds: ≤ 10 CFU/g
2’-fukozillaktoza: ≥ 90 %
Residual endotoxins: ≤ 10 EU/mg
D-laktoza: ≤ 3,0 %
2'-Fucosyllactose
L-fukoza: ≤ 2,0
(microbial source)
difukozil-D-laktoza: ≤ 2,0 %
Chemical name: α-L-Fucopyranosyl-(1→2)-β-D-galactopyranosyl-(1→4)-D-glucopyranose
2′-fukozil-D-laktuloza: ≤ 1,0 %
Source:
pH (20 °C, 5-odstotna raztopina): 3,0–7,5
Genetically modified strain of Escherichia coli K-12
voda: ≤ 9,0 %
Genetically modified strain of Escherichia coli BL21
sulfatni pepel: ≤ 2,0 %
2′-Fucosyllactose is a white to off-white powder that is produced by a microbial process.
ocetna kislina: ≤ 1,0 %
2'-Fucosyllactose: ≥ 90 %
skupno število aerobnih mezofilnih bakterij: ≤ 3000 CFU/g
D-Lactose: ≤ 3,0 %
kvasovke: ≤ 100 CFU/g
L-Fucose: ≤ 2,0
plesni: ≤ 100 CFU/g
Difucosyl-D-lactose: ≤ 2,0 %
endotoksini: ≤ 10 EU/mg
2′-Fucosyl-D-lactulose: ≤ 1,0 %
2’-fukozillaktoza je bel do umazano bel prah in tekoči koncentrat (45 % ± 5 % w/v); vodna raztopina je brezbarvna do rumenkasta bistra vodna raztopina.
pH (20 °C, 5 % solution): 3,0-7,5
2’-fukozillaktoza se proizvaja z mikrobiološkim procesom.
Water: ≤ 9,0 %
laktoza: ≤ 5,0 %
Sulphated ash: ≤ 2,0 %
fukoza: ≤ 3,0 %
Acetic acid: ≤ 1,0 %
3-fukozillaktoza: ≤ 5,0 %
Aerobic mesophilic bacteria total count: ≤ 3000 CFU/g
fukozilgalaktoza: ≤ 3,0 %
Yeasts: ≤ 100 CFU/g
difukozillaktoza: ≤ 5,0 %
Moulds: ≤ 100 CFU/g
glukoza: ≤ 3,0 %
Endotoxins: ≤ 10 EU/mg
galaktoza: ≤ 3,0 %
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.
voda: ≤ 9,0 % (prah)
2'-Fucosyllactose is produced by a microbiological process.
sulfatni pepel: ≤ 0,5 % (prah in tekočina)
Lactose: ≤ 5,0 %
ostanki beljakovin: ≤ 0,01 % (prah in tekočina)
Fucose: ≤ 3,0 %
svinec: ≤ 0,02 mg/kg (prah in tekočina)
3-Fucosyllactose: ≤ 5,0 %
arzen: ≤ 0,2 mg/kg (prah in tekočina)
Fucosylgalactose: ≤ 3,0 %
kadmij: ≤ 0,1 mg/kg (prah in tekočina)
Difucosyllactose: ≤ 5,0 %
živo srebro: ≤ 0,5 mg/kg (prah in tekočina)
Glucose: ≤ 3,0 %
skupno število mikroorganizmov na ploščah: ≤ 104 CFU/g (prah), ≤ 5000 CFU/g (tekočina)
Galactose: ≤ 3,0 %
kvasovke in plesni: ≤ 100 CFU/g (prah); ≤ 50 CFU/g (tekočina)
Water: ≤ 9,0 % (powder)
Enterobacteriaceae/koliformne bakterije: odsotnost v 11 g (prah in tekočina)
Ash, sulphated: ≤ 0,5 % (powder and liquid)
Salmonella: negativno/100 g (prah), negativno/200 ml (tekočina)
Residual proteins: ≤ 0,01 % (powder and liquid)
Cronobacter: negativno/100 g (prah), negativno/200 ml (tekočina)
Lead: ≤ 0,02 mg/kg (powder and liquid);
endotoksini: ≤ 100 EU/g (prah), ≤ 100 EU/ml (tekočina)
Arsenic: ≤ 0,2 mg/kg (powder and liquid)
aflatoksin M1: ≤ 0,025 μg/kg (prah in tekočina)
Cadmium: ≤ 0,1 mg/kg (powder and liquid)
Galakto-oligosaharid se proizvaja iz mlečne laktoze z encimskim postopkom z uporabo β-galaktozidaz iz Aspergillus oryzae, Bifidobacterium bifidum, Pichia pastoris, Sporobolomyces singularis, Kluyveromyces lactis, Bacillus circulans in Papiliotrema terrestris.
Mercury: ≤ 0,5 mg/kg (powder and liquid)
GOS: najmanj 46 % suhe snovi
Total plate count: ≤ 104 CFU/g (powder), ≤ 5000 CFU/g (liquid)
laktoza: največ 40 % suhe snovi
Yeasts and Moulds: ≤ 100 CFU/g (powder); ≤ 50 CFU/g (liquid)
glukoza: največ 27 % suhe snovi
Enterobacteriaceae/Coliforms: absence in 11g (powder and liquid)
galaktoza: najmanj 0,8 % suhe snovi
Salmonella: negative/100 g (powder), negative/200 ml (liquid)
pepel: največ 4,0 % suhe snovi
Cronobacter: negative/100 g (powder), negative/200 ml (liquid)
beljakovine: največ 4,5 % suhe snovi
Endotoxins: ≤ 100 EU/g (powder), ≤ 100 EU/ml (liquid)
nitrit: največ 2 mg/kg
Aflatoxin M1: ≤ 0,025 μg/kg (powder and liquid)
Glukozamin HCl iz Aspergillus niger in gensko spremenjenega seva E. coli K-12
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.
bel kristaliničen prah brez vonja
GOS: min 46 % Dry Matter (DM)
molekulska formula: C6H13NO5 · HCl
Lactose: max 40 % DM
relativna molekulska masa: 215,63 g/mol
Glucose: max 27 % DM
D-glukozamin HCl 98,0–102,0 % referenčnega standarda (HPLC)
Galactose: min 0,8 % DM
specifična rotacija +70,0o – +73,0o
Ash: max 4,0 % DM
Glukozamin sulfat KCl iz Aspergillus niger in gensko spremenjenega seva E. coli K-12
2 mg/kg
D-glukozamin sulfat 2KCl 98,0–102,0 % referenčnega standarda (HPLC)
Glucosamine HCl from Aspergillus niger and genetically modified strain of E. coli K-12
specifična rotacija +50,0o do +52,0o
White crystalline odourless powder
Glukozamin sulfat NaCl iz Aspergillus niger in gensko spremenjenega seva E. coli K-12
Molecular formula: C6H13NO5 · HCl
molekulska formula: (C6H14NO5)2SO4 · 2NaCl
Relative molecular mass: 215,63 g/mol
relativna molekulska masa: 573,31 g/mol
D-Glucosamine HCl 98,0-102,0 % of reference standard (HPLC)
D-glukozamin HCl: 98–102 % referenčnega standarda (HPLC)
Specific rotation + 70,0o - + 73,0o
specifična optična rotacija: +52o– +54o
Glucosamine sulphate KCl from Aspergillus niger and genetically modified strain of E. coli K-12
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 %).
Molecular formula: (C6H14NO5)2SO4 · 2KCl
videz: bel do rumenkast prah
Relative molecular mass: 605,52 g/mol
molekulska masa: od 50000 do 8000000 daltonov
D-Glucosamine Sulphate 2KCl 98,0-102,0 % of reference standard (HPLC)
številka CAS: 9000-30-0
Specific Rotation +50,0o to +52,0o
številka EINECS: 232-536-8
Glucosamine sulphate NaCl from Aspergillus niger and genetically modified strain of E. coli K-12
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 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.
Molecular formula: (C6H14NO5)2SO4 · 2NaCl
Fizikalno-kemijske lastnosti:
Relative molecular mass: 573,31 g/mol
Prah
D-Glucosamine HCl: 98-102 % of reference standard (HPLC)
rok uporabnosti: 2 leti
Specific Optical Rotation: +52o - +54o
barva: bela
Native guar gum is the ground endosperm of seeds from natural strains of guar Cyamopsis tetragonolobus L. Taub.
vonj: rahel
(Leguminosae family).
povprečni premer delcev: 60–70 μm
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 %).
vlaga: največ 15 %
Appearance: White to yellowish powder
viskoznost* pri 1 uri: –
Molecular weight: Between 50000 – 8000000 Daltons
viskoznost* pri 2 urah: najmanj 3600 mPa.s
CAS number: 9000-30-0
viskoznost* pri 24 urah: najmanj 4000 mPa.s
Einecs Number: 232-536-8
topnost: topno v vroči in hladni vodi
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.
pH za 10 g/L pri 25 °C – 6–7,5
Physico-chemical properties:
Kosmiči
Powder
življenjska doba: 1 leto
Shelf-life: 2 years
barva: bela/umazano bela z majhnim številom črnih pik ali brez njih
Colour: White
povprečni premer delcev: 1–10 mm
Odour: Light
viskoznost* pri 1 uri: najmanj 3000 mPa.s
Average diameter of particles: 60-70μm
viskoznost* pri 2 urah: –
Moisture: Max 15 %
viskoznost* pri 24 urah: –
Viscosity * at 1 hour —
topnost – topno v vroči in hladni vodi
Viscosity * at 2 hours: Min 3600 mPa.s
pH za 10 g/L pri 25 °C – 5–7,5
Viscosity * at 24 hours: Min 4000 mPa.s
Meritve viskoznosti se izvajajo pod naslednjimi pogoji: 1 %, 25 °C, 20 rpm
Solubility: Soluble in hot and cold water
Toplotno obdelani mlečni izdelki so fermentirani z Bacteroides xylanisolvens (DSM 23964) kot startersko kulturo.
pH for 10g/L, at 25 °C - 6-7,5
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).
Flakes
Fermentirani mlečni izdelek se homogenizira in nato toplotno obdela, da se inaktivira Bacteroides xylanisolvens (DSM 23964).
Useful life: 1 year
Končni proizvod ne vsebuje živih celic Bacteroides xylanisolvens (DSM 23964)(1).
Colour: White/off white with absence or minimal presence of black spots
Spremenjen DIN EN ISO 21528-2.
Average diameter of particles: 1-10 mm
Hidroksitirozol je bledo rumena viskozna tekočina, pridobljena s kemijsko sintezo.
Viscosity * at 1 hour: Min 3000 mPa.s
molekulska formula: C8H10O3
Viscosity * at 2 hours —
molekulska masa: 154,6 g/mol
Viscosity * at 24 hours —
št.
Solubility — Soluble in hot and cold water
CAS: 10597-60-1
pH for 10g/L, at 25 °C - 5-7,5
vlaga: ≤ 0,4 %
The measurements of viscosity are carried out under the following conditions: 1 %, 25 °C, 20 rpm
vonj: značilen
Heat-treated fermented milk products are produced with Bacteroides xylanisolvens (DSM 23964) as starter culture.
okus: grenkast
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).
topnost (v vodi): se meša z vodo
The resulting fermented milk product is homogenised and then heat-treated to inactivate Bacteroides xylanisolvens (DSM 23964).
pH: 3,5–4,5
The final product does not contain viable cells of Bacteroides xylanisolvens (DSM 23964)(1).
lomni količnik: 1,571–1,575
Modified DIN EN ISO 21528-2.
hidroksitirozol: ≥ 99 %
Hydroxytyrosol is a pale yellow viscous liquid obtained by chemical synthesis
ocetna kislina: ≤ 0,4 %
Molecular formula: C8H10O3
hidroksitirozol acetat: ≤ 0,3 %
Molecular weight: 154,6 g/mol
vsota homovanilinske kisline, izo-homovanilinske kisline in 3-metoksi-4hidroksifenilglikola: ≤ 0,3 %
CAS No: 10597-60-1
Težke kovine:
Moisture ≤ 0,4 %
svinec: ≤ 0,03 mg/kg
Odour: Characteristic
kadmij: ≤ 0,01 mg/kg
Taste: Slightly bitter
živo srebro: ≤ 0,01 mg/kg
Solubility (water): Miscible with water
Ostanki topil:
pH: 3,5-4,5
etil acetat: ≤ 25,0 mg/kg izopropanol: ≤ 2,50 mg/kg metanol: ≤ 2,00 mg/kg
Refractive Index: 1,571-1,575
tetrahidrofuran: ≤ 0,01 mg/kg
Hydroxytyrosol: ≥ 99 %
Beljakovina za oblikovanje ledu tipa III HPLC 12 Opis/opredelitev:
Acetic acid: ≤ 0,4 %
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.
Hydroxytyrosol acetate: ≤ 0,3 %
Beljakovina se izraža in izloča v rastni medij, kjer se loči od celic kvasa z mikrofiltracijo in koncentrira z ultrafiltracijo.
Sum of homovanillic acid, iso-homovanilic acid, and 3-methoxy-4hydroxyphenylglycol: ≤ 0,3 %
Zato se celice kvasa ne prenesejo v pripravek ISP v naravni ali spremenjeni obliki.
Heavy Metals
Pripravek ISP vsebuje nativno ISP, glikozilirano ISP, beljakovine in peptide iz kvasa in sladkorjev ter kisline in soli, ki so ponavadi prisotne v živilih.
Lead: ≤ 0,03 mg/kg
Koncentrat se stabilizira s pufrom – 10-milimolarno citronsko kislino.
Cadmium: ≤ 0,01 mg/kg
vsebnost: ≥ 5 g/l aktivne ISP
Mercury: ≤ 0,01 mg/kg Residual Solvents
pH: 2,5–3,5
Ethyl acetate: ≤ 25,0 mg/kg Isopropanol: ≤ 2,50 mg/kg Methanol: ≤ 2,00 mg/kg
pepel: ≤ 2,0 % DNK: ni zaznavna
Tetrahydrofuran: ≤ 0,01 mg/kg
Opis/opredelitev:
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.
temno rjava tekočina vodni izvlečki posušenih listov Ilex guayusa
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.
beljakovine: < 0,1 g/100 ml
As a result, the yeast cells are not transferred into the ISP preparation as such or under an altered form.
maščobe: < 0,1 g/100 ml
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.
ogljikovi hidrati: 0,2–0,3 g/100 ml
The concentrate is stabilised with 10 mM citric acid buffer.
sladkorji skupaj: < 0,2 g/100 ml
Assay: ≥ 5 g/l active ISP
kofein: 19,8–57,7 mg/100 ml
pH: 2,5-3,5
teobromin: 0,14–2,0 mg/100 ml
Ash: ≤ 2,0 %
klorogenska kislina: 9,9–72,4 mg/100 ml
DNA: Not detectable
Prah:
Aqueous extract of dried leaves of Ilex guayusa
topnost (voda) (%): > 99
Protein: < 0,1 g/100 ml
vlaga (%): ≤ 4,0
Fat: < 0,1 g/100 ml
sulfatni pepel (g/100 g): ≤ 0,3
Carbohydrate: 0,2–0,3 g/100 ml
svinec (mg/kg): ≤ 0,5
Total sugars: < 0,2 g/100 ml
arzen (mg/kg): ≤ 0,5
Caffeine: 19,8–57,7 mg/100 ml
sirup:
Theobromine: 0,14–2,0 mg/100 ml
posušene trdne snovi (g/100 g): > 75
Chlorogenic acids: 9,9–72,4 mg/100ml
pH: 4–6
Powder:
Reducirajoči disaharid, ki je sestavljen iz polovice glukoze in polovice fruktoze, ki sta povezani z alfa-1,6-glikozidno vezjo.
Solubility (water) (%): > 99
Pridobiva se iz saharoze z encimskim postopkom.
Glucose (% dry basis): ≤ 5,0
kemijsko ime: 6-O-α-D-glukopiranozil-D-fruktofuranoza, monohidrat
Isomaltose + DP3 to DP9 (% dry basis): ≥ 90
št.
Moisture (%): ≤ 4,0
CAS: 13718-94-0
Sulphated ash(g/100 g): ≤ 0,3
kemijska formula: C12H22O11 · H2O
Lead (mg/kg): ≤ 0,5
strukturna formula
Arsenic (mg/kg): ≤ 0,5
molekulska masa: 360,3 (monohidrat)
Syrup:
vsebnost: ≥ 98 % na suhi snovi
Dried solids (g/100 g): > 75
izguba pri sušenju: ≤ 6,5 % (60 °C, 5 ur)
pH: 4 - 6
svinec: ≤ 0,1 mg/kg
A reducing disaccharide that consists of one glucose and one fructose moiety linked by an alpha-1,6-glycosidic bond.
Določeno z uporabo tehnike atomske absorpcije, primerne za specifični nivo.
It is obtained from sucrose by an enzymatic process.
Izbira velikosti vzorca in metode priprave vzorca se lahko izvedeta po načelih metode, opisane v FNP 5 (1), „Instrumentalne metode“.
The commercial product is the monohydrate.
Food and Nutrition Paper 5 Rev.
Appearance: Virtually odourless, white or almost white crystals with a sweet taste
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.
Chemical name: 6-O-α-D-glucopyranosyl-D-fructofuranose, monohydrate
Kristaliničen prah ali brezbarvna raztopina, prozvedena s katalitskim hidrogeniranjem laktoze.
CAS No.: 13718-94-0
Kristalinični produkti so lahko v brezvodni, monohidratni in dihidratni obliki.
Chemical formula: C12H22O11 · H2O
Kot katalizator se uporablja nikelj.
Structural formula
kemijsko ime: 4-O-β-D-galaktopiranozil-D-glucitol
Formula weight: 360,3 (monohydrate)
kemijska formula: C12H24O11
Assay: ≥ 98 % on the dry basis
molekulska masa: 344,31 g/mol
Loss on drying: ≤ 6,5 % (60 °C, 5 hours)
št.
Lead: ≤ 0,1 mg/kg
CAS: 585-86-4
Determine using an atomic absorption technique appropriate to the specified level.
topnost (v vodi): zelo topen v vodi
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’
specifična rotacija [α]D20 = + 13o do + 16o
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.
vsebnost: ≥ 95 % s.s.
Crystalline powder or colourless solution manufactured via catalytic hydrogenation of lactose.
izraženo kot suha snov)
Crystalline products occur in anhydrous, monohydrate and dihydrate forms.
voda: ≤ 10,5 % drugi polioli: ≤ 2,5 % s.s. reducirajoči sladkorji: ≤ 0,2 % s.s.
Nickel is used as a catalyst.
kloridi: ≤ 100 mg/kg s.s.
Chemical name: 4-O-β-D-Galactopyranosyl-D-glucitol
sulfati: ≤ 200 mg/kg s.s. sulfatni pepel: ≤ 0,1 % s.s.
Chemical formula: C12H24O11
kemijsko ime: β-D-galaktopiranozil-(1→4)-2-acetamido-2-deoksi-β-D-glukopiranozil-(1→3)-β-D-galaktopiranozil-(1→4)-D-glukopiranoza
Molecular weight: 344,31 g/mol
kemijska formula: C26H45NO21
CAS No: 585-86-4
št.
Solubility (in water): Very soluble in water
CAS: 13007-32-4
Specific rotation [α]D20 = + 13o to + 16o
molekulska masa: 707,63 g/mol
Assay: ≥ 95 % d.b (d.b — expressed on the dry weight basis) Water: ≤ 10,5 %
Lakto-N-neotetraoza je bel do umazano bel prah.
Other polyols: ≤ 2,5 % d.b Reducing sugars: ≤ 0,2 % d.b
Proizvaja se s postopkom kemijske sinteze in izolira s kristalizacijo.
Chlorides: ≤ 100 mg/kg d.b
vsebnost (brez vode): ≥ 96 %
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
D-laktoza: ≤ 1,0 %
Lead: ≤ 1,0 mg/kg d.b
lakto-N-trioza II: ≤ 0,3 %
Chemical name: β-D-Galactopyranosyl-(1→4)-2-acetamido-2-deoxy-β-D-glucopyranosyl-(1→3)-β-D-galactopyranosyl-(1→4)- D-glucopyranose
izomer fruktoze lakto-N-neotetraoze: ≤ 0,6 %
Chemical formula: C26H45NO21
pH (20 °C, 5-odstotna raztopina): 5,0–7,0
CAS No: 13007-32-4
sulfatni pepel: ≤ 0,4 %
Molecular weight: 707,63 g/mol
ostanki topil (metanol, 2-propanol, metil acetat, aceton): ≤ 50 mg/kg posamično, ≤ 200 mg/kg v kombinaciji
Lacto-N-neotetraose is a white to off-white powder.
kvasovke: ≤ 10 CFU/g
Produced by a chemical synthesis process and is isolated by crystallisation.
plesni: ≤ 10 CFU/g
Assay (water free): ≥ 96 %
kemijsko ime: β-D-galaktopiranozil-(1→4)-2-acetamido-2-deoksi-β-D-glukopiranozil-(1→3)-β-D-galaktopiranozil-(1→4)-D-glukopiranoza
D-Lactose: ≤ 1,0 %
Lakto-N-neotetraoza je bel do umazano bel prah, ki se proizvaja z mikrobiološkim procesom.
Lacto-N-triose II: ≤ 0,3 %
Lakto-N-neotetraoza se izolira s kristalizacijo.
Lacto-N-neotetraose fructose isomer: ≤ 0,6 %
vsebnost (brez vode): ≥ 92 %
pH (20 °C, 5 % solution): 5,0-7,0
lakto-N-trioza II: ≤ 3,0 %
Ash, sulphated: ≤ 0,4 %
para-lakto-N-neoheksaoza: ≤ 3,0 %
Residual solvents (methanol, 2-propanol, methyl acetate, acetone): ≤ 50 mg/kg singly, ≤ 200 mg/kg in combination
izomer fruktoze lakto-N-neotetraoze: ≤ 1,0 %
Yeasts: ≤ 10 CFU/g
pH (20 °C, 5-odstotna raztopina): 4,0–7,0
Moulds: ≤ 10 CFU/g
ostanki topil (metanol): ≤ 100 mg/kg
Chemical name: β-D-Galactopyranosyl-(1→4)-2-acetamido-2-deoxy-β-D-glucopyranosyl-(1→3)-β-D-galactopyranosyl-(1→4)-D-glucopyranose
Lucerna (Medicago sativa L.) se predela v 2 urah po spravilu.
Lacto-N-neotetraose is a white to off-white powder that is produced by a microbiological process.
Lucerna se naseklja in zdrobi.
Lacto-N-neotetraose is isolated by crystallisation.
S stiskanjem skozi oljno stiskalnicose iz nje pridobi vlaknati ostanek in sok (10 % suhe snovi).
Assay (water free): ≥ 92 %
Suha snov tega soka vsebuje približno 35 % surovih beljakovin.
Lacto-N-triose II: ≤ 3,0 %
Iztisnjen sok (pH 5,8–6,2) je nevtraliziran.
para-Lacto-N-neohexaose: ≤ 3,0 %
Predgrevanje in vbrizgavanje pare omogočata koagulacijo beljakovin, povezanih s karotenoidnimi in klorofilnimi pigmenti.
Lacto-N-neotetraose fructose isomer: ≤ 1,0 %
Beljakovinska oborina se loči s centrifugo in nato posuši.
pH (20 °C, 5 % solution): 4,0-7,0
Po dodajanju askorbinske kisline se beljakovinski koncentrat lucerne granulira in shrani v inertnem plinu ali na hladnem.
Residual solvents (methanol): ≤ 100 mg/kg
beljakovine: 45–60 %
The Lucerne (Medicago sativa L.) is processed within 2 hours after harvest.
maščobe: 9–11 %
It is chopped and crushed.
prosti ogljikovi hidrati (topne vlaknine): 1–2 %
By passing through an oleaginous-type press, the Lucerne provides a fibrous residue and press juice (10 % of dry matter).
polisaharidi (netopne vlaknine): 11–15 %
The dry matter of this juice contains about 35 % of crude protein.
vključno s celulozo: 2–3 %
The press juice (pH 5,8-6,2) is neutralised.
minerali: 8–13 %
Preheating and vapour injection allows coagulation of proteins associated with carotenoid and chlorophyll pigments.
saponini: ≤ 1,4 %
The protein precipitate is separated by centrifugation and thereafter dried.
izoflavoni: ≤ 350 mg/kg
After adding ascorbic acid the Lucerne protein concentrate is granulated and stored in inert gas or in cold storage.
kumestrol: ≤ 100 mg/kg
Protein: 45-60 %
fitati: ≤ 200 mg/kg
Fat: 9-11 %
L-kanavanin: ≤ 4,5 mg/kg
Free carbohydrates (soluble fibre): 1-2 %
Sintetični likopen se proizvaja z Wittigovo kondenzacijo sintetičnih intermediatov, ki se običajno uporabljajo pri proizvodnji drugih karotenoidov, uporabljenih v živilih.
Polysaccharides (insoluble fibre): 11-15 %
Sintetični likopen sestoji iz ≥ 96 % likopena in manjših količin drugih povezanih karotenoidnih sestavin.
including cellulose: 2-3 %
Likopen je bodisi v obliki prahu v ustreznem matriksu ali v obliki oljne disperzije.
Minerals: 8-13 %
Je temno rdeče ali rdeče-vijoličaste barve.
Saponins: ≤ 1,4 %
Zagotoviti je treba antioksidacijsko zaščito.
Isoflavones: ≤ 350 mg/kg
kemijsko ime: likopen
Coumestrol: ≤ 100 mg/kg
št.
Phytates: ≤ 200 mg/kg
CAS: 502-65-8 (all-trans likopen)
L-canavanine: ≤ 4,5 mg/kg
kemijska formula: C40H56
Synthetic lycopene is produced by the Wittig condensation of synthetic intermediates commonly used in the production of other carotenoids used in food.
molekulska masa: 536,85 Da
Synthetic lycopene consists of ≥ 96 % lycopene and minor quantities of other related carotenoid components.
Prečiščeni likopen iz Blakeslea trispora sestoji iz ≥ 95 % likopena in ≤ 5 % drugih karotenoidov.
Lycopene is presented either as a powder in a suitable matrix or an oily dispersion.
Je bodisi v obliki prahu v ustreznem matriksu ali v obliki oljne disperzije.
The colour is dark red or red-violet.
Zagotoviti je treba antioksidacijsko zaščito.
Antioxidative protection has to be assured.
št.
Chemical name: Lycopene
CAS: 502-65-8 (all-trans likopen)
CAS No.: 502-65-8 (all-trans lycopene)
Prečiščeni likopen iz paradižnikov (Lycopersicon esculantum L.) sestoji iz ≥ 95 % likopena in ≤ 5 % drugih karotenoidov.
Chemical formula: C40H56
Likopen oleorezin iz paradižnikov se pridobiva z ekstrakcijo iz zrelih paradižnikov s topilom (Lycopersicon esculentum Mill.) z naknadno odstranitvijo topila.
Formula weight: 536,85 Da
Gre za rdečo do temno rjavo viskozno, bistro tekočino.
The purified lycopene from Blakeslea trispora consists of ≥ 95 % lycopene and ≤ 5 % other carotenoids.
likopen skupaj: 5–15 %
It is presented either as a powder in a suitable matrix or an oily dispersion.
od tega trans-likopen: 90–95 %
Anti-oxidative protection has to be assured.
karotenoidi skupaj (izračunani kot likopen): 6,5–16,5 %
CAS No.: 502-65-8 (all trans lycopene)
drugi karotenoidi: 1,75 %
The purified lycopene from tomatoes (Lycopersicon esculantum L.) consists of ≥ 95 % lycopene and ≤ 5 % other carotenoids.
(fitoen/fitofluen/β-karoten): (0,5–0,75/0,4–0,65/0,2–0,35 %)
Lycopene oleoresin from tomatoes is obtained by solvent extraction of ripe tomatoes (Lycopersicon esculentum Mill.) with subsequent removal of the solvent.
tokoferoli skupaj: 1,5–3,0 %
It is a red to dark brown viscous, clear liquid.
neumiljiva snov: 13–20 %
Total lycopene: 5-15 %
maščobne kisline skupaj: 60–75 %
Thereof trans-lycopene: 90-95 %
voda (Karl Fischer): ≤ 0,5 %
Total carotenoids (calculated as lycopene): 6,5-16,5 %
Magnezijev citrat malat je bel do rumenkasto-bel amorfni prah.
Other carotenoids: 1,75 %
kemijska formula: Mg5(C6H5O7)2(C4H4O5)2
(Phytoene/phytofluene/β-carotene): (0,5-0,75/0,4-0,65/0,2-0,35 %)
kemijsko ime: pentamagnezijev di-(2-hidroksibutandioat)-di-(2-hidroksipropan-1,2,3-trikarboksilat)
Total tocopherols: 1,5-3,0 %
št.
Unsaponifiable matter: 13-20 %
CAS: 1259381-40-2