Migration of conventional and new plasticizers from PVC films into food
The reference film was produced with DEHA and ESBO, while the other films were produced with conventional plasticizers (ATBC and Polyadipate), new plasticizers from renewable resources (Mixture of glycerin acetates – MGA and Acetic acid esters of mono- and diglycerides of fatty acids – AGM) or a plasticizer employed in toy and childcare applications (DEHT).
It's a wrap: clingfilm alternatives to help you ditch the plastic
Clingfilm is invaluable for covering dishes of leftovers or wrapping awkwardly shaped food items. But the problem with standard film is that it can be difficult to recycle as it contains a...
Research progress of novel bio-based plasticizers and their
Abstract Plasticized polyvinyl chloride (PVC) has been widely used in the world. Petroleum-based plasticizers especially phthalates have been the most common plasticizers used in PVC. However, the global petroleum resources are becoming scarce gradually, and the hygienic requirements for plasticizers are increasing. Owing to the negative impact of petroleum-based plasticizers on human health
Food Packaging - Plasticisers - Information Center
Plastic food packaging film, commonly known as cling film, has literally revolutionised the food industry thanks to its protective and preserving qualities. Cling films are thin PVC films, which stay flexible at very low temperature and offer strong tear resistance with the help of plasticisers (US: plasticizers).
Plastic wrap
Plastic wrap, cling film, Saran wrap, cling wrap, Glad wrap or food wrap is a thin plastic film typically used for sealing food items in containers to keep them fresh over a longer period of time. Plastic wrap, typically sold on rolls in boxes with a cutting edge, clings to many smooth surfaces and can thus remain tight over the opening of a container without adhesive .
- What is the base polymer in cling film?
- The base polymer in cling film is either polyvinyl chloride (PVC) or low-density polyethylene (LDPE).
- Can a suspected cling film be linked with its manufacturer?
- The current study offers a method to link a suspected cling film with its manufacturer. The chemometric methods combined with ATR-FTIR spectroscopy provide promising results with 100% correct classification and 99.13% discrimination of cling films collected from Indian markets.
- Should food products be heated without cling films?
- It is suggested that people should avoid packed food materials, especially packed with plasticized cling films and if it is not possible than the wrapped food products should be heated without any films on it as the heating enhances the migration of plasticizers on foodstuffs and hence causes health issues.
- Why is LDPE copolymerized to ethylene vinyl acetic acid (Eva)?
- Copolymerization of LDPE with vinyl acetic acid derivatized to ethylene vinyl acetic acid (EVA) which is responsible to give required characteristics to the cling film e.g. protection from oxidation and inertness to the impacts of ultraviolet and visible light [ 1 ].
- How is a cling film analyzed?
- A scalpel is used to cut the one-meter-square strip at the beginning of each roll, which is then analyzed at five different locations from the same side as well as from the opposite side to check the homogeneity of chemical constituents in cling films over the entire length.
- Which cling film samples show peaks at 693 cm 1?
- Among all the cling film samples, only Group III samples show the presence of peaks at 693 cm −1, 636 cm −1 and 609 cm −1 wavenumbers which are attributed due to the presence of polyvinyl chloride in the cling films. These types of characteristics are shown by N1, N2, N4, N8-N11, N15, N19-N22 samples respectively.
