Schedule 2 Standards applicable to edible caseinatesI1
England and Wales
1. Essential 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 |
2. Contaminants
| Maximum lead content | 0,75 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)
| hydroxydes | of | sodium |
| carbonates | potassium | |
| phosphates | calcium | |
| citrates | ammonium | |
| magnesium |
5. Characteristics
| 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. |