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Rheoliadau Caseinau a Chaseinadau (Cymru) 2016
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Rheoliad 2
ATODLEN 2Safonau sy’n gymwys i gaseinadau bwytadwy
1. Ffactorau hanfodol o ran cyfansoddiad
| 1 | Uchafswm cynnwys lleithedd | 8% yn ôl y pwysau |
| 2 | Lleiafswm cynnwys protein llaeth a gyfrifir o’r echdyniad sych | 88% yn ôl y pwysau |
| lleiafswm cynnwys casein y protein llaeth | 95% yn ôl y pwysau | |
| 3 | Uchafswm cynnwys braster llaeth | 2% yn ôl y pwysau |
| 4 | Uchafswm cynnwys lactos anhydrus | 1% yn ôl y pwysau |
| 5 | Gwerth pH | 6,0 hyd at 8,0 |
| 6 | Uchafswm cynnwys gwaddod (gronynnau wedi llosgi) | 22,5 mg mewn 25 g |
2. Halogyddion
| Uchafswm cynnwys plwm | 0,75 mg/kg |
3. Amhureddau
| Sylweddau estronol (fel gronynnau pren neu fetel, blew neu dameidiau o bryfed) | dim mewn 25 g |
4. Ychwanegion bwyd
(cyfryngau niwtraleiddio a byffro opsiynol)
| hydrocsidau | o | Sodiwm |
| carbonadau | Potasiwm | |
| ffosffadau | Calsiwm | |
| citradau | Amoniwm | |
| Magnesiwm |
5. Nodweddion
| 1. | Arogl | Blasau ac aroglau estron ysgafn iawn |
| 2. | Ymddangosiad | Lliw yn amrywio o wyn i wyn hufennog; ni chaniateir i’r cynnyrch gynnwys unrhyw lympiau na fyddent yn chwalu o dan bwysau ysgafn. |
| 3. | Hydoddedd | Bron yn gyfan gwbl hydawdd mewn dŵr distyll, ac eithrio caseinad calsiwm. |
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