STANDARD FOR EDIBLE CASEIN PRODUCTS CXS 290-1995
Document Location: Raw Ingredients - Processing of Ingredients - Prior Purchase
Alternate Name: CXS 290 -1995
Date Document Last Updated: 2023
Publisher: Codex Alimentarius
Date Uploaded to Website: May 30, 2024
Overview
CXS 290-1995 provides standards for edible casein products, covering various aspects such as description, composition. quality factors, contaminants, hygiene, packaging and labeling. The document contains a table with the quantities required for rennet casein, acid casein, and caseinates composition in edible casein products, examining minimum milk protein in dry matter, minimum content of casein in milk protein, maximum water, maximum milk fat, ash maximum lactose, maximum free aid, and maximum pH. The document also mentions the classes of additive functional ingredients that are allowed in edible casein products, specifically mentioning: acidity regulators, anticaking agents, bulking agents, and emulsifiers. Good Manufacturing Practices and Good Hygienic Practices are also emphasized within the document, to ensure the production of a product that is safe and of good quality. CXS 290-1995 also contains tables which mention the processing aids allowed in edible casein products, additional quality factors, and limits for heavy metals.
Overall, adhering to this document ensures the consistent production of edible caseins which meet established standards, thereby ensuring its safety and quality.
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