Migration of Substances from Flexible Containers for Heat Processed Foods
Technical rept. no. 4, 1 Jul 1962-30 Jun 1963
MASSACHUSETTS INST OF TECH CAMBRIDGE DIV OF SPONSORED RESEARCH
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Thirteen different flexible packaging materials, potentially suitable for packaging of heat processed foods, were investigated with respect to the migration of their components during heat processing. The investigation had the following objectives determination of total amounts of substances migrating into food-simulating solvents general characterization of the chemical nature of the migrating substances evaluation of the safety of use of the materials, on the basis of standards established by federal regulations and investigation of methods for determination of extractables in vegetable oils, and correlation of amounts migrating into oils at different temperatures with amounts extracted by solvents. Results are presented on the total smounts of extractables obtained by exposure of the materials under heat-processing conditions to water, acetic acid solutions and n-heptane. The effect of heat-sealing of the materials on their extractability was also determined, and results are presented. Several methods for the determination of extractables in vegetable oils were evaluated, and applied to the correlation between extraction by oil and by n-heptane. The results indicate that the ratio of extractables obtained with oil to extractables obtained with n-heptane at 150 F varies with the nature of the material, and with the temperature of the oil. The results indicate also that the extractables from food packaging materials studied were composed primarily of either low molecular fractions of the base polymer, or of plasticizers contained in the materials.
- Food, Food Service and Nutrition
- Containers and Packaging