This
book describes how the Dutch legislation on food contact materials. The
Dutch legislation has many additional legislation on areas not yet
harmonized in the EU. These areas do cover plastics, paper, rubber,
metals, glass, ceramics, coatings and much more. This book is a
practical guidance how to use the legislation in day-to-day practice.
An
table of contents:
1 General explanation on legislation
2 Review per
type of food contact materials
3 Testing of food contact materials
4
declaration of compliance
5 traceability
6 active and intelligent
packaging
7 recycling
8 labeling of packaging materials enforcement
Most of food sold is packaged
and although packaging has many positive benefits, constituents from the
packaging may migrate into the food, causing consumers to be exposed to
chemicals, some of which may be carcinogenic or genotoxic. As the demand
for pre-packaged food and ready meals increases, the potential for
consumer exposure to chemicals from food packaging could also increase.
This collection surveys recent research in the area with contributions
from an international team of authors.
Chemical migration into food:
an overview.
Part 1 Regulation and control: Controls in the USA; EU
controls; Controls in the southern hemisphere; Traceability and food
contact materials.
Part 2 Chemical migration into food: Advances in
analysis of food contact materials, migration experiments and screening
methods; Exposure estimation; Mathematical modelling; Toxicological and
risk assessment.
Part 3 Food contact materials: Recycled materials;
Paper and board; Metal packaging; Inks and coatings; Adhesives and
solvents; Plastics; Active and intelligent packaging materials.
Part 4
Case studies: Snack and take-away foods; Drinks bottles; Secondary
packaging.
link
.
Materials. Research and development. Structure of the book.Effects of migration: Adverse and beneficial effects. Assessment of risk. Models. Units. Further reading.
Mathematical modelling: Introduction. Science and legislation. The maximum possible concentration. Types of possible mathematical model. Conclusions. History. References.
Organoleptic assessment: Introduction. Principles of sensory evaluation of food. Sensory testing for taint. Applications to food contact materials. Ethical considerations. Further reading.
Plastics: Relevance. Definitions. Migration testing. Test results. Some remarks on alternative fatty food simulants. Final remarks. References.
Metals: Steel and tinplate. Aluminium. Further reading.
Glass: Assessment. Glass types and migration. Further reading.
Paper and board: Structure and compostion of paper. Paper grades for food contact. General concept of migration from paper. Mass transfer of certain substances. Migration of volatile compounds. Conclusions. References.
Regenerated cellulose film (RCF): History. Composition and legislation. Migration and legislative control. References.
Elastomers: Introduction. Types of rubber compounds used in contact with food. Potential migrating species. Compounding of food contact elastomers. The nitrosamine debate. Analysis of migrating species from elastomers. Published migration data. Further reading.
Methodology: Introduction. The users of migration data. The migration data required. Analysis of materials. The migration exposure. Determination of OM. Analysis of simulants. Analysis of foods. Food surveillance. Analytical quality assurance. Conclusions. Further reading.
Real life and other special situations: Introduction. High-temperature migration. Repeat use. Further reading.
Regulations: Introduction. European Union legislation. US legislation. Japanese legislation. References.
Many
foods depend on additives for safety, stability or preservation. Foods
are packaged to protect them and keep them in good condition while they
are delivered to shops, stacked on shelves or stored at home. The
packaging material has to both preserve the food and to protect it from
deterioration, outside contamination or damage during distribution and
storage; and the packaging material in direct contact with a food must
not itself harm, or be harmed by, the food. The packaging material for a
particular food must therefore be carefully selected with these
considerations in mind. The book is divided into 7 chapters: Chapter 1 is devoted to a theoretical discussion of the process of diffusion through a sheet; Chapter 2 is concerned with the transfer of the contaminants taking place in packages before they are in contact with food; Chapter 3 is devoted to the problems caused by the process of co-extrusion or co-moulding of the films or of the packages; Chapter 4 is the chapter in which some applications of the theoretical considerations established in Chapters 1 to 3 are developed further; Chapter 5 considers the future, when use of active packaging will be widespread; Chapter 6 discusses the misconceptions arising from the processes or misuse of equations; Chapter 7 details the conclusions arising from the book.
Introduction; Govermental and legislative background; Framework regulation; specific directives; national laws, regulation of unharmonised materials; mutual recognition; testing for compliance; filing a petition; EFSA; demonstrating safety; other directives; Reach; conclusions
- Get a clear picture of today’s legislation region by region and how to comply
- Understand crucial similarities and differences between legislative structures
- See where legislation in emerging markets such as Russia and China is heading
- Understand the practical and regulatory subtleties of successful international product launches.
Regions covered: North America, EU / Western Europe, Eastern Europe and CIS, Australia / New Zealand, Asia (including South Asia and Asia Pacific), Middle East, Latin America and Caribbean & Africa
Absorption of flavour compounds by linear low-density
polyethylene (LLDPE) was studied in model systems representing
differences in composition of the food matrix. Proteins,
b -lactoglobuline and casein, were able to
bind flavours, resulting in suppression of absorption of flavour
compounds. Polysaccharides, pectin and carboxymethylcellulose, increased
viscosity, and consequently decreased absorption. Disaccharides, lactose
and saccharose, increased absorption, probably caused by a "salting out"
effect of less apolar flavour compounds. The presence of a relative
small amount of oil (50 g/l) decreased absorption substantially.
Combined oily model systems, oil/casein and oil/pectin, showed a similar
effect. The extent of absorption of flavour compounds by LLDPE was
influenced by food components in the order: oil or fat >>
polysaccharides and proteins > disaccharides. A model based on the
effect of the polarity (log P) of flavour compounds and on their
partitioning coefficients between food(matrix) and packaging material
was developed. The model is able to predict absorption of flavour
compounds from foods into LLDPE when lipids in the food matrix are the
determining factor in flavour absorption. Results show that the model
fits nicely with experimental data of real foods skim and whole milk.
LLDPE, polypropylene (PP), polycarbonate (PC),
polyethylene terephthalate (PET film and PET bottle) and polyethylene
naphthalate (PEN) were immersed in a model flavour solution at different
temperatures up to 14 days. The absorption rate and/or total amount of
absorbed compounds increased considerably with increasing temperature.
Depending on temperature, the total absorption of flavour compounds by
the polyolefins (LLDPE and PP) was up to 2400 times higher than by the
polyesters (PC, PET and PEN).
The effect of absorbed flavour compounds on the
oxygen permeability of low-density polyethylene (LDPE), PP, PC and PET
was studied. Due to swelling of the polymers as a result of absorption
of flavour compounds, LDPE and PP showed a significant increase of
oxygen permeability of 21% and 130%. The oxygen permeability of PC
showed a significant decrease of 11% due to occupation or blockage of
the "micro-cavities" by the absorbed flavour compounds. Flavour
absorption by PET did not affect the oxygen permeability significantly.
The influence of flavour absorption LDPE, PC and PET
on the taste perception of a flavour model solution and orange juice
stored in glass bottles was studied with and without pieces of the
respective plastic films. Although the content of flavour compounds
between controls and polymer treated samples decreased substantially due
to absorption, no significant effect on the taste perception of the
model solution and orange juice were observed by triangular taste panel
tests.