Additive Migration from Plastics Into Food (eBook)

Front Cover 1
Additive Migration from Plastics into Food 4
Copyright Page 5
Table of Contents 6
Preface 8
Acknowledgements 12
Chapter 1. Types of Polymers Used in Food Packaging 14
Polyolefins 14
Polyethylene 14
Uses of polyolefins 15
Polypropylene 15
Poly ( 4 - methyl pentene - 1 ) TPX 16
Ethylene - vinyl acetate copolymers 16
lonomers 16
Vinyl plastics and vinyl copolymers 17
Polyvinyl acetate 17
Polystyrene and its copolymers 17
Acrylics 18
Fluorocgrfron polymers 19
Nylons (polyamides) 19
Polyethylene terephthalate (Terylene) 19
Polycarbonates 19
Polyacetals 20
Polyphenylene oxide (PPO) 20
Polysulphone 20
Thermosets 20
Phenol Formaldehyde 20
Epoxy resins 21
Polyurethanes 21
Silicones 22
Natural polymers 22
Cellulose 22
Cellulose derivitives 22
Ethyl cellulose 23
Chapter 2. Non-Plastics Components of Plastics 24
Non Polymeric Components found in a sample of Polypropylene 25
Polymerisation Residues 26
Residual and Unreacted Starting Materials 26
Polymerisation Medium 27
Catalyst Decomposition Agents 27
Other impurities introduced during polymerisation 27
Chemicals Added During Polymerisation 27
Processing Aids 27
Mould release agents 27
Plasticisers 27
Slip additives 27
Other Stabilisers 27
End-Use Additives 29
Chapter 3. Principles of Extractability Testing of Plastics 33
THE BRITISH PLASTICS FEDERATION EXTRACTABILITY TEST PROCEDURE 38
Note 1 Choice of Conditions for Extraction Test 40
Category A - Plastics used for food packaging and long term storage 40
Category B - Plastics intended for temporary contact with hot food 40
Category C - Plastics intended for temporary contact with cold food 40
Category D - Plastics for food manufacturing or processing plant 40
Note 2 Conditions of Test 40
Note 3 Considerations of Dimension and Shape 41
Note 4 Methods of Test 41
THE FOOD AND DRUG ADMINISTRATION (U.S.A.) EXTRACTABILITY TEST PROCEDURE 42
Scope 42
Summary 42
Apparatus 42
Analytical Methods 45
Selection of test method 45
Selection of extractability conditions 45
Reagents 45
Selection of test method 45
Apparatus 45
Procedure 45
Selection of samples 46
Determination of amount of extractives 46
Chapter 4. Determination of Additives in Aqueous, Alcoholic and Simple Hydrocarbon Extractants 60
4.1 Application of Ultraviolet and Fluorescence Spectroscopy 60
4.2 Analysis of Polymer Extractants containing more than one migrant 68
Chapter 5. Determination of Specific Types of Additives in Aqueous and Alcoholic Extractants 84
5.1 PVC Plasticisers in Food 84
5.2 Organic Volatiles and Monomers in British Plastics Federation and Food and Drug Administration Extractants 84
5.3 Determination of Organotin Stabilizers in Non-fatty Simulents and Foods, and in Sunflower Seed Cooking Oil 94
5.4 Determination of additives in extraction liquids via elemental analysis 99
5.5 Use of labelled additives in extractability tests 100
Chapter 6. Determination of Additives in Edible Oils and Fatty Foodstuffs Extractants 104
6.1. Introductory discussion of extraction test 104
6.2. Effect of extraction time and temperature on extractability of additives from plastics into fats 128
6.3. Determination of antioxidants and ultra-violet absorbers, heat stabilizers and plasticizers in fats 139
6.4. Determination of organotin stabilizers in fats 152
6.5 The Concept of Total Migration of Additives from Plastics into Edible Fats 157
Chapter 7. Determination of Additives and their Degradation Products in Aqueous and in Simple Hydrocarbon Extractants 170
Determination of lauric diethanolamide and diethanolamine in the aqueous 5% sodium carbonate extractant 174
Determination of lauric diethanolamide and diethanolamine w/v aqueous ethyl alcohol extractant 174
Determination of lauric diethanolamide and hydrolysis products in the 5% w/v aqueous citric acid extractant 175
Determination of lauric diethanolamide in the liquid paraffin extractant 178
Transfer of liquids from extraction tubes 178
Analysis of distilled water extractant 182
Analysis of 5% sodium carbonate extractant 182
Analysis of liquid paraffin extractant 183
Analysis of 50% w/v ethanol : water extractant 184
Analysis of 5% w/v citric acid extractant (Note 3) 185
CALCULATION 186
Determination of free diethanolamine in extraction liquid 186
NOTE 5 Molecular weight of lauric diethanolamide 188
Diethyl ether extraction of dilauryl thiodipropionate from distilled water, 5% sodium carbonate and 5% citric acid extractants 194
Diethyl ether extraction of 50% w/v aqueous ethyl alcohol extractant 194
Extraction of dilauryl thiodipropionate from the liquid paraffin extractant 194
The oxygen flask combustion method for determining dilauryl thiodipropionate 196
The infra-red spectroscopic method for determination of dilauryl thiodipropionate 196
Extractants - distilled water, 5% sodium carbonate and 5% citric acid 198
Extractant - 1:1 ethanol-water 198
Procedure 198
Determination of dilauryl thiodipropionate 199
Method A : Oxygen flask combustion 199
Reagents 199
Method B : Infra-red spectroscopic method 201
Reagents 201
Apparatus 201
Chapter 8. Determination of Antioxidants in Foods 206
Chapter 9. Legislative Aspects of the Use of Additives in Foodgrade Plastics 214
United Kingdom 214
British Commonwealth 215
United States of America 215
France 218
Italy 219
West Germany 220
Sweden 221
Switzerland 221
Belgium 222
Holland 222
Norway 222
Denmark 222
Spain 223
REFERENCES 232
INDEX 238