Title: Stability of Selected Plastic Additives in Food Simulants
Authors: HANNAERT Philippe
Citation: Food Additives & Contaminants
Publication Year: 1996
JRC N°: JRC13689
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC13689
Type: Contributions to Conferences
Abstract: Within the framework of the AIR3 PL94 2360 EU-project, the stability of 3 plastic additives in 3 EU aqueous food simulants (distilled water, 3% acetic acid, 15% aqueous ethanol), one fatty simulant (olive oil) and in the alternative simulants 95% aqueous ethanol and isooctane were studied under various time-temperature conditions. The tested additives were bis(2-ethylhexyl) adipate (DEHA), bis(2-ethylhexyl) phthalate (DEHA) and octadecyl 3-(3,5-di-tert-butyl-4-hydroxyphenyl) propionate (Irganox 1076). The various test conditions included 10 days at 40 C, 1 hour at 100 C for all aqueous simulants, 10 days at 40 C and 1 hr 175 C for the olive oil, and 2 days at 20 C and 3 hr at 60 C for the isooctane simulant. Following the time-temperature exposure, the additive samples were solvent extracted from aqueous simulants using exane (1:1). In the case of isooctane simulant, the samples were analysed directly from the simulant. The oil samples were extracted by acetonitride in the case of DEHA and DEHP, and using size exclusion in the case of Irganox 1076. The extracts of DEHA, DEHP and Irganox 1076 samples exposed to various heat conditions as well as unexposed spiked controls and blanks were analysed by Gas Chromatography on a non polar 5% phenyl methyl polysiloxane capillary column. The results showed that DEHA, DEHP and Irganox 1076 were stable at 40 C and 100 C in ethanol or acid containing aqueous simulants. The various additives were also stable in olive oil as well as in the alternative fatty simulant isooctane. Studies on the stability of such additives used in food packaging are designed for regulatory purposes as an aid to decide whether the legislation should regulate limits for plasticisers based on a quantity in the food packaging itself or based on an ingested dose by the consumer.
JRC Institute:Joint Research Centre Historical Collection

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