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(1) Albumins are animal or vegetable proteins. The former are the more important and include egg white (ovalbumin), blood albumin (serum albumin), milk albumin (lactalbumin) and fish albumin. Unlike casein, they are soluble in water as well as in alkalis and the solutions coagulate on heating.
The heading also includes whey protein concentrates which contain two or more whey proteins and have a whey protein content of more than 80% by weight, calculated on the dry matter. The whey protein content is calculated by multiplying the nitrogen content by a conversion factor of 6.38. Whey protein concentrates containing 80% or less by weight of whey proteins, calculated on the dry matter, are classified in heading 04.04.
Albumins are usually in the form of viscous liquids, transparent yellow flakes or amorphous white, reddish or yellowish powders.
They are used in the preparation of glues, foodstuffs, pharmaceutical products, for leather finishing, for treating textiles or paper (especially photographic papers), for clarification of wine or other beverages, etc. (2) Albuminates (salts of albumin) and other albumin derivatives, in particular iron albuminate, mercury albuminate, brominated albumins, iodised albumins and albumin tannate.
This heading also excludes : (a) Dried blood, sometimes incorrectly described as blood albumin (heading 05.11). (b) Precious metal albuminates (heading 28.43) or albuminates of headings 28.44 to 28.46 and 28.52. (c) Blood albumin prepared for therapeutic or prophylactic uses and human plasma (Chapter 30).
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