General Migration (Simulation of Oil) Analysis

According to the regulation (EU) 2011/10 - plastic materials and articles intended to come into contact with food, the total components released per dm2 of food contact surface in plastic materials and materials should not exceed 10 milligrams. At the same time, the sum of the components released per kg of plastic materials intended for contact with foods intended for infants and young children should not exceed 60 milligrams.

For food contact melamine – formaldehyde resins, food-like materials are used to determine the overall migration. Ethanol, acetic acid and vegetable oil are used to obtain food-like materials.

Oil simulant is used for products used in the packaging of fatty foods. The foods in which the general migration is detected with the fat simulant can be listed as follows.
- Pastries, biscuits, cakes, bread and other bakery products, dry: those with fatty substances on the surface
- Fresh pastries, cakes, bread, pastries and other bakery products: those with fatty substances on the surface
- Chocolate, chocolate covered products, substitutes and products coated with substitutes
- Confectionery products: In solid form: Those with oily substances on the surface
- Confectionery products: In paste form: With oily substances on the surface
- Fruit stored in liquid medium: In oily medium
- Nuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine nuts and others): in paste or cream form
- Canned vegetables: In an oily environment
- Animals and vegetable fats and oils (natural or processed) (including cocoa butter, lard, resolidified butter)
- Margarine, butter and other fats and oils made from water-in-oil emulsions
- Fish: fresh, chilled, processed, salted or smoked, including fish eggs
- Canned fish: in an oily environment
- Groats, processed, preserved or cooked with shell: in an oily environment
- Spices and condiments in oily medium such as pesto, curry paste
- Cocoa paste
- Dried foods: those with oily substances on the surface
- Sandwiches containing all kinds of foodstuffs, pizzas with toasted bread and the like: those with fatty substances on the surface
- Mustard
- Sauces: Oily character eg. mayonnaise, sauces made from mayonnaise, salad creams and other oil/water mixtures, e.g. with coconut-based sauce

You can contact Nanolab Packaging Analysis Laboratory for General Migration in Oil Simulant in Melamine-Formaldehyde Resins.