# The Caseins and Caseinates (Wales) Regulations 2016, Schedule 2: Standards applicable to edible caseinates

Extent: E+W

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.

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Source: https://www.legislation.gov.uk/wsi/2016/1130/schedule/2 (the official version)
Page: https://openlegislation.uk/caseins-and-caseinates-wales-regulations-2016/schedule-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.