Albumins; milk albumin, including concentrates of two or more whey proteins

HS code 350220 covers the classification of albumins, specifically milk albumin and concentrates of two or more whey proteins. This industry plays a crucial role in the global food and beverage sector, providing essential proteins and ingredients for a wide range of products. As a key component in the dairy processing industry, the production and trade of these albumins have significant economic implications, contributing to the overall growth and development of the broader agricultural and food processing sectors.

The production of milk albumin and whey protein concentrates typically involves a multi-step process. First, raw milk is collected and undergoes various separation and filtration techniques to isolate the desired protein fractions. This may include processes such as centrifugation, membrane filtration, and ion exchange chromatography. The extracted proteins are then further concentrated, purified, and dried, often using evaporation or spray-drying methods, to create the final albumin or whey protein concentrate products.

The main inputs required for the production of HS code 350220 products include raw milk, as well as specialized equipment and machinery for the various separation, filtration, and drying processes. Additionally, the industry relies on a skilled workforce, energy sources, and a robust transportation and logistics network to ensure the efficient movement of raw materials and finished goods.

The primary outputs of HS code 350220 are milk albumin and whey protein concentrates, which are widely used as ingredients in a variety of food and beverage products. These albumins and concentrates are often consumed by 190110 Preparations for infant use, put up for retail sale and 210690 Food preparations not elsewhere specified or included, as well as in the production of 040410 Whey and modified whey, whether or not concentrated or containing added sugar or other sweetening matter and 040490 Products consisting of natural milk constituents, not elsewhere specified or included.