Migratie door “direct” of “indirect” voedselcontact?

29 oktober 2014

This work investigated the simplification that migration from food contact materials into dry food virtually exclusively proceeds through the gas phase, which would imply that the migration of essentially non-volatile components were negligible. It is shown that this is not necessarily appropriate.
For non-volatile poly alpha olefins, the migration into polenta and a baking mix reached 64% and 66%, respectively. Migration of involatile substances into dry foods implies diffusion through the paper to the small contact points. The diffusion rates within the FCM and the food are other determining factors (Food Additives & Contaminants: Part A, 14 oktober 2014).
Klik hier voor een samenvatting van het artikel.
Klik hier voor meer informatie over de NVC Workshop Testmanagement Voedselcontactmaterialen.
Klik hier voor meer informatie over de online NVC E-Workshop Food Contact Materials Legislation.

Dit bericht is ook opgenomen in ons maandelijkse overzicht, de NVC Members-only Update. Heeft u vragen, neem dan contact met ons op via e-mail of bel: +31-(0)182-512411.