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1、CODEX STAN A-18Page 1 of 3CODEX STANDARD FOR EDIBLE CASEIN PRODUCTSCODEX STAN A-18-1995The Annex to this Standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of Section 4.A(I)(b) of the General Principles of the Codex Alimentarius.1.SCOPET
2、his Standard applies to products for direct consumption or further processing in conformity with the definition of edible acid and rennet casein and edible caseinate in Section 2 of this Standard.2.DESCRIPTIONEdible acid casein is the product obtained by separating, washing and drying the acid-preci
3、pitated coagulum of skimmed milk.Edible caseinate is the dry product obtained by reaction of edible casein or fresh edible casein curd with food grade neutralizing agents and which has been subjected to an appropriate heat treatment.Edible rennet casein is the product obtained after washing and dryi
4、ng the coagulum remaining after separating the whey from skimmed milk which has been coagulated by rennet or by other coagulating enzymes.3.ESSENTIAL COMPOSITION AND QUALITY FACTORS3.1RAW MATERIALSMilk 3.2PERMITTED INGREDIENTS- Starter cultures of harmless lactic acid producing bacteria - Rennet or
5、other safe and suitable coagulating enzymes - Lactic fermented whey3.3COMPOSITIONRennet caseinAcid caseinCaseinates Minimum protein in dry matter (% m/m) (Protein = Nitrogen x 6.38)849088Minimum content of casein in protein (% m/m)959595Maximum moisture (% m/m)12128 Maximum milkfat (% m/m)2.02.02 Ma
6、ximum sediment (scorched particles) (mg/25 g)1522.522.5 (spray dried) 81.5 (roller dried) Ash (including P2O5) (% m/m)7.5 (min)2.5 (max)- Maximum lactose (% m/m)1.01.01.0 Maximum free acid (ml 0.1 N NaOH/g)-0.27-Maximum pH value-8.04FOOD ADDITIVESOnly those food additives below may be used within th
7、e limits specified:4.1EDIBLE ACID CASEIN (for use for coagulation only)Maximum LevelLactic acid Citric acid) )limited by GMPCODEX STAN A-18Page 2 of 3Acetic acid Hydrochloric acid Sulphuric acid Phosphoric acid) ) ) )4.2CASEINATESOptional neutralizing agentMaximum LevelSodium, potassium, calcium, ma
8、gnesium and ammonium hydroxide) )limited by GMPOptional buffering agentMaximum LevelSodium carbonate, sodium bicarbonate, sodium, calcium and potassium salts of citric, lactic and acetic acid Ammonium and magnesium citrate Ammonium, calcium, magnesium, potassium and sodium phosphate Ammonium, magnes
9、ium and potassium carbonate) ) ) ) ) ) )limited by GMP5.CONTAMINANTS5.1HEAVY METALSThe products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.In particular the following limits apply:MetalMaximum LevelCopper5 mg/kg Lead1 mg/kg Iron20 m
10、g/kg (50 mg/kg for roller dried caseinates)5.2PESTICIDE RESIDUESThe products covered by this Standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission.6HYGIENE6.1It is recommended that the products covered by the provisions of this standard be prepared
11、and handled in accordance with the appropriate Sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev.3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.6.2From raw material production to the
12、point of consumption, the products covered by this standard should be subject to a combination of control measures, which may include, for example, pasteurization, and these should be shown to achieve the appropriate level of public health protection.6.3The products should comply with any microbiolo
13、gical criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21- 1997).7.LABELLINGPrepackaged products covered by this Standard should be labelled in accordance with the Codex General Standard for the Labelling of Pr
14、epackaged Foods (CODEX STAN 1-1985).CODEX STAN A-18Page 3 of 37.1NAME OF THE FOODThe name of the food shall be:Edible acid casein Edible caseinate, qualified by the name of the cation and the drying process used(spray or roller dried) Edible rennet casein, qualified by the drying process used (spray
15、 or roller dried) ) ) ) )According to the description in 2 and composition specified in 3.7.1.1Where milk other than cows milk is used for the manufacturing of the product or any part thereof, a word or words denoting the animal or animals from which the milk has been derived should be inserted imme
16、diately before or after the designation of the product except that no such insertion need be made if the consumer would not be misled by its omission.7.2LABELLING OF NON-RETAIL CONTAINERSInformation required in Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged Foods and storage instructions if required shall either be given on the container or in accompanying documents. However, the name of the product, lot identification, and the name and address of the manufactur
