Directive (EU) 2015/2203 of the European Parliament and of the CouncilShow full title

ANNEX II U.K. EDIBLE CASEINATES

STANDARDS APPLICABLE TO EDIBLE CASEINATES U.K.

(a) Essential factors of composition U.K.

1.	Maximum moisture content	8 % by weight
2.	Minimum milk protein content calculated on the dried extract	88 % by weight
	of which minimum casein content	95 % by weight
3.	Maximum milk fat content	2 % by weight
4.	Maximum anhydrous lactose content	1 % by weight
5.	pH value	6,0 to 8,0
6.	Maximum sediment content (burnt particles)	22,5 mg in 25 g

(b) Contaminants U.K.

Maximum lead content

0,75 mg/kg

(c) Impurities U.K.

Extraneous matter (such as wood or metal particles, hairs or insect fragments)

nil in 25 g

(d) Food additives U.K.

(optional neutralizing and buffering agents)

hydroxydes carbonates phosphates citrates

of

sodium potassium calcium ammonium magnesium

(e) Characteristics U.K.

1. Odour

:

Very slight foreign flavours and odours.

2. Appearance

:

Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.

3. Solubility

:

Almost entirely soluble in distilled water, except for calcium caseinate.