Regulation 2
SCHEDULE 2E+WStandards applicable to edible caseinates
Table 1E+WEssential factors of composition
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 |
Table 2E+WContaminants
Maximum lead content | 0.75 mg/kg |
Table 3E+WImpurities
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
Table 4E+WFood additives
(Optional neutralizing and buffering agents)
Hydroxydes | of | Sodium |
Carbonates | | Potassium |
Phosphates | | Calcium |
Citrates | | Ammonium |
| | Magnesium |
Table 5E+WCharacteristics
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 |