ANNEX IISupplementary provisions
ANNEX II EDIBLE CASEINATES STANDARDS APPLICABLE TO EDIBLE CASEINATES (a) 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 (b) Contaminants Maximum lead content 0,75 mg/kg (c) Impurities Extraneous matter (such as wood or metal particles, hairs or insect fragments) nil in 25 g (d) Food additives (optional neutralizing and buffering agents) hydroxydes carbonates phosphates citrates of sodium potassium calcium ammonium magnesium (e) 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.