MIGRATION STUDIES ON FATTY-ACID AMIDE SLIP ADDITIVES FROM PLASTICS INTO FOOD SIMULANTS

被引：50

作者：

COOPER, I

TICE, PA

机构：

[1] Pira International, Surrey, KT22 7RU, Randalls Road

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1995年 / 12卷 / 02期

关键词：

SPECIFIC MIGRATION; FOOD PACKAGING; SLIP ADDITIVES; FOOD SIMULANTS;

D O I：

10.1080/02652039509374298

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Specific migration studies, using food simulants, have been conducted on a range of polymers which are used in food packaging and contain commonly used fatty acid amide slip additives. Migration levels using the test conditions (10 days at 40 degrees C) were found to depend primarily upon the food simulant and the polymer type, with the fat simulant and low density polyethylene giving the highest values in the range 1.8-3.1 milligrams of fatty acid amide per kilogram of simulant. Extremely low levels of migration, < 0.05 milligrams of fatty acid amide per kilogram of simulant, were found with aqueous food simulants for all plastics tested, and fat simulant with PVC and polystyrene plastics.

引用

页码：235 / 244

页数：10

共 5 条

[1]

Brengartner D.A., The determination of fatty acid primary amides by capillary gas chromatography, Journal of the American Oil Chemists’ Society, 63, pp. 1340-1343, (1986)

[2]

Laying down the basic rules necessary for testing migration of the constituents of plastics materials and articles intended to come into contact with foodstuffs, Official Journal of the European Communities, L297, pp. 26-30, (1982)

[3]

Laying down the list of simulants to be used in testing for migration of the constituents of plastics materials and articles intended to come into contact with foodstuffs, Official Journal of the European Communities, L372, pp. 14-21, (1985)

[4]

On the approximation of the laws of the Member States relating to materials and articles intended to come into contact with foodstuffs, Official Journal of the European Communities, L40, pp. 38-44, (1989)

[5]

Relating to plastics materials and articles intended to come into contact with foodstuffs, Official Journal of the European Communities, L349, pp. 26-47, (1990)

← 1 →