High Temperature Migration of Indirect Food Additives to Foods

摘要

Polymeric materials used in food packaging contain additives that may migrate from the packaging during food contact. The study, conducted with the purpose of improving procedures used by the Food and Drug Administration for evaluating migration from food packaging, investigated the influence of food type and composition on additive migration during high temperature contact. Migration testing was performed using a newly developed test cell permitting exposure of only one side of a polymer at temperatures ranging from 77-135 C with six radiolabeled additive-polyolefin resin combinations. Forty combinations of food/polymer/additive/temperatures were tested. Migration levels correlated with three food types: foods with free fats and oils (some with as little as 1% fat) had levels approximating corn oil; aqueous foods with little or no fat had levels approximating water; and foods with emulsified fat had levels ranging from water to corn oil. Migration levels to seven food oils were essentially equivalent and diffusion coefficients calculated from these migration data were essentially equivalent to the measured intrinsic diffusion coefficient. Migration levels with water were strongly affected by the extent of mixing during testing. The results suggest that where partitioning and mass transfer resistance limit migration, fluid dynamics during testing needs to be considered.