Study of the Migration of Stabilizer and Plasticizer
This study investigates the determination and migration of stabilizers and plasticizers from polyethylene terephthalate (PET). Two methods [ultrasonic extraction with dichloromethane or methanol and total dissolution with phenol/tetrachloroethane (m:m/1:1)] for pre-concentration of additives in PET
Migration from plasticized films into foods. 3. Migration
Levels of plasticizers found in foods were in the following ranges: ATBC in cheese, 2-8 mg/kg; DBS in processed cheese and cooked meats, 76-137 mg/kg; 76-137 mg/kg; DBP, DCHP, BBP, and DPOP found individually or in combination in confectionery, meat pies, cake and sandwiches, total levels from 0.5 to 53 mg/kg; and DEP in quiches, 2-4 mg/kg.
Plasticizer Migration: Ensuring Safety in Food Packaging
New plasticizer technologies allow formulators to achieve performance requirements while meeting best practices for food safety and migration By William Arendt, Marianne M. Conner, Emily McBride Food safety concern has extended to migration of materials from packaging, such as additives from ink, coatings and adhesives into the food. Figure 1.
Assessment of phthalate migration in polyethylene food
To evaluate the migration of phthalates from food contact materials into aqueous foods, ultrapure water was used as a food simulant according to the European commission regulation No.10/2011. These food contact materials included three different types of polyethylene bags/films, plastic bottles and plastic food containers.
Plasticizers Derived from Biomass Resources: A Short Review
Dynamic thermomechanical analysis (DMA) and differential scanning calorimeter (DSC) results show that these epoxidized vegetable polyol esters present excellent plasticizing effect on PVC and can be used as main plasticizers to completely replace DOP in flexible PVC films. Figure 2. Synthesis of epoxidized castor oil polyol ester.
- Do plasticizers migrate into acidic foodstuffs?
- Thus, it has been demonstrated that a contact for prolonged time up to 40 °C did not promote the migration of plasticizers into acidic foodstuffs, but the migration of plasticizers to fatty foods can be high (75%–90% loss of plasticizers) and limit the use of PVC films as fatty food packaging. 1. Introduction
- How do plasticizers migrate into food?
- The migration of plasticizers into food depends on various factors: diffusion constant of the migrating substance, the solubility in the given food, prevailing temperature, contact time, concentration gradient and the surface-to-volume ratio.
- Do plasticizers migrate into food simulants?
- In addition, commercial films have been evaluated as to plasticizers concentration and specific migration into food simulants. It was found that 25% of the samples comply with the specific migration limits for fatty foods contact while 50% might be used for contact with fatty foods with FRF 2–5.
- Does PVC film affect specific migration of plasticizers into aqueous acidic foods simulant?
- The samples of commercial PVC film displayed lower values of specific migration of plasticizers into aqueous acidic foods simulant than the quantification limit (LOQ) of the respective methods, even with concentration of approx. 40% in the formulation of the film ( Table 9 ).
- Do plasticizers migrate better than SML?
- Migration performance of conventional and new plasticizers were investigated. Distinct migration was due to different interactions between the plasticizers. Correlation between migration and tensile properties of the films was done. Most of commercial samples showed migration lower than SML established.
- Can inglobated plasticisers migrate from contact-approved PVC materials to food?
- In relation to food contact-approved PVC materials, inglobated plasticisers can gradually migrate from the plasticised object to foods depending on the influence of factors such as the temperature or the physical medium (solvent, food). The Regulation (EU) No. 10/2011 provides specific migration limits for different plasticisers.
