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The Caseins and Caseinates (Wales) Regulations 2016

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Regulation 2

SCHEDULE 2Standards applicable to edible caseinates

1. Essential factors of composition

1Maximum moisture content8% by weight
2Minimum milk protein content calculated on the dried extract88% by weight
of which minimum casein content95% by weight
3Maximum milk fat content2% by weight
4Maximum anhydrous lactose content1% by weight
5pH value6,0 to 8,0
6Maximum sediment content (burnt particles)22,5 mg in 25 g

2. Contaminants

Maximum lead content0,75 mg/kg

3. Impurities

Extraneous matter (such as wood or metal particles, hairs or insect fragments)nil in 25 g

4. Food additives

(optional neutralising and buffering agents)

hydroxydesofsodium
carbonatespotassium
phosphatescalcium
citratesammonium
magnesium

5. Characteristics

1.OdourVery slight foreign flavours and odours
2.AppearanceColour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.
3.SolubilityAlmost entirely soluble in distilled water, except for calcium caseinate.

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