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(A) Casein and casein derivatives.
(1) Casein is the main protein constituent of milk. It is obtained from skimmed milk by precipitation (curdling), generally with acids or rennet. The heading covers various types of casein which differ according to the method of curdling, e.g., acid casein, caseinogen and rennet casein (paracasein).
Casein is usually a yellowish-white granular powder, soluble in alkalis but not in water. It is used mainly in the preparation of glues, paints or distempers, for the coating of papers, and in the manufacture of casein plastics (hardened casein), man-made fibres, dietary or pharmaceutical products. (2) Caseinates (salts of casein) include the sodium and ammonium salts known as "soluble caseins"; these salts are normally used to prepare concentrated foods and pharmaceutical products. Calcium caseinate is used in the preparation of foodstuffs or as a glue, according to its character. (3) Other casein derivatives include, in particular, chlorinated casein, brominated casein, iodised casein and casein tannate. They are used in pharmacy. (B) Casein glues.
These consist of calcium caseinate (see Note on caseinates above), or of mixtures of casein and chalk with the addition of, for example, small quantities of borax or ammonium chloride. They are usually in the form of powders. The heading does not include : (a) Precious metal caseinates (heading 28.43) or caseinates of headings 28.44 to 28.46 and 28.52. (b) Products incorrectly described as "vegetable casein" (heading 35.04). (c) Casein glues put up for retail sale, not exceeding a net weight of 1 kg (heading 35.06). (d) Hardened casein (heading 39.13).
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