Processing Aids Research Articles

The definition of chemical contaminants in food: ambiguity and consequences.

Consumers may be exposed via foods to a diverse range of substances that could be considered as contaminants. However, it is not always straightforward to understand the definition of a 'contaminant'. The present review evaluates how various categories of food-relevant substances are considered in terms of being 'contaminants'. To this end these categories of food borne constituents are evaluated against the various criteria encountered in the available definitions of a food contaminant, including unintentional presence, harmful, existence of regulatory limits, and stakeholder perception. The categories of chemicals considered include: phytotoxins, mycotoxins, (heavy) metals, persistent organic pollutants (POPs), processing aids, process related contaminants, food contact materials (FCMs), pesticides and veterinary drugs. The evaluation revealed that usage of the term appears complex, and may differ between stakeholders. A common proposed definition of the term 'contaminant' could be 'a substance considered to require control measures due to the unacceptability of its context within a food'. Use of a dimension of harm results in equivocal outcomes because risk depends on the level of exposure. As the term 'contaminant' has influence on risk management including public policy, the motivations for applying the term should be subject to more detailed analysis and understanding.

In Situ Fluorescent Visualization of the Interfacial Layer of Induced Crystallization in Polyvinyl Chloride

Despite the remarkable progress in the modification and application of polyvinyl chloride (PVC), developing processing aids for the induced crystallization of PVC and characterizing its interfacial layer remain challenges. Herein, we propose a new polymeric nucleating agent, polyamidea12-graft-styrene–maleic anhydride copolymer (PA12-g-SMA), which possesses high compatibility and crystallinity, effectively improving the crystallinity to 15.1%, the impact strength to 61.03 kJ/m2, and the degradation temperature of PVC to 267 °C through a single and straightforward processing step. Additionally, after the introduction of two different fluorescent sensors in PA12-g-SMA and PVC, the interfacial layer of the induced crystallization can be monitored in situ via a confocal laser scanning microscope (CLSM). This study highlights a rare strategy for significantly enhancing the physical properties of rigid PVC through simply adding a polymeric nucleating agent during processing, while also emphasizing the importance of visualizing the interfacial layer to understand various polymer crystallization processes.

The use of chain extenders as processing aids in the valorization of single-use polylactide (PLA) products by rotomolding

Biodegradable plastics in single-use products have increased in popularity as a way to reduce the negative environmental impact of conventional plastics and meet the tightening law regulations. However, their recyclability needs to be assessed, as the environmental behavior of single-use plastics, even if compostable, is not negligible. Polylactide (PLA) is susceptible to thermal, oxidative, hydrolytic, and mechanical degradation during reprocessing, so the conditions of such cycles must be accurately controlled. The necessity of using additives to reduce such degradations during rotational molding, a process with long cycle times and oxidizing atmosphere, has been demonstrated. Chain extenders based on a carbodiimide (Bioadimide® 100 - KI), a methylene diphenyl diisocyanate (MDI), and a polystyrene-acrylic copolymer (Joncryl® ADR-4368c - J) have been added to post-consumer PLA wastes. It has been demonstrated that these three chain extenders enabled obtaining a higher molecular weight of the reprocessed polymer, compared to the ∼50% reduction for the neat PLA. The use of carbodiimide yielded the most similar performance to that of unprocessed raw material. All samples provided adequate thermal stability and processing parameters for the rotational molding. Carbodiimide is considered the most efficient additive, as it increases the molecular mass of the polymer as it remains unchanged after processing. Similarly, KI-modified PLA rheological behavior remains unchanged after processing, which means this compound can reduce thermooxidative and hydrolytic degradation reactions. Thus contributing to the achievement of improved processability and better performance; in particular, impact strength increased from 1.06 ± 0.56 for PLA to 8.12 ± 2.28 kJ/m2 for KI-modified PLA, and toughness of 5.36 ± 1.61 to 61.49 ± 8.01 J/mm3, respectively, leading to rotomolded items without structural defects. On the opposite, the use of Joncryl® and MDI led to structural defects in the rotomolded parts despite a higher molecular weight of the polymer, which resulted in poor mechanical properties, although better than PLA without any additive. All three chain extenders resulted in an amorphous PLA structure with increased glass transition temperature and improved thermal stability, which correlated with the reduced emissions of volatile compounds compared to neat recycled PLA. The presented findings significantly contribute to a better understanding of PLA and its modifications at a molecular scale required for its efficient and possibly environmentally burden-free reprocessing. Gathered knowledge will be crucial for optimizing its environmental performance and widening its applications, particularly in a process with long cycle times and oxidative character, such as rotational molding.

Implementation of Identification of Critical Points for the Halalness of Vegetable Materials and Their Derivative Products from an Islamic Economic Perspective

The aim of this research is to determine the implementation of identifying critical points for halal vegetable materials and their derivative products and the implementation of identifying critical points for halal vegetable materials and their derivative products from an Islamic economic perspective. This research uses a literature review of various main references in halal certification criteria and knowledge about ingredients and processing processes for products originating from plants (plant based products). It is concluded that vegetable ingredients in the sharia specifically mention that nothing is haram, so vegetable ingredients (vegetables) are basically halal. However, if the product is processed using additional ingredients or processing aids that are not halal, then the product status can change to non-halal. Identification of critical points for vegetable ingredients can be analyzed using a decision tree to identify critical points for halal vegetable ingredients.

Impact of Buriti Oil from Mauritia flexuosa Palm Tree on the Rheological, Thermal, and Mechanical Properties of Linear Low-Density Polyethylene for Improved Sustainability.

Recent advancements highlight the utilization of vegetable oils as additives in polymeric materials, particularly for replacing conventional plasticizers. Buriti oil (BO), extracted from the Amazon's Mauritia flexuosa palm tree fruit, boasts an impressive profile of vitamins, minerals, proteins, carotenoids, and tocopherol. This study investigates the impact of incorporating buriti oil as a plasticizer in linear low-density polyethylene (LLDPE) matrices. The aim of this research was to evaluate how buriti oil, a bioactive compound, influences the thermal and rheological properties of LLDPE. Buriti oil/LLDPE compositions were prepared via melt intercalation techniques, and the resulting materials were characterized through thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), Fourier-transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), mechanical property testing, and contact angle measurement. The addition of buriti oil was found to act as a processing aid and plasticizer, enhancing the fluidity of LLDPE polymer chains. TGA revealed distinct thermal stabilities for buriti oil/LLDPE under different degradation conditions. Notably, buriti oil exhibited an initial weight loss temperature of 402 °C, whereas that of LLDPE was 466.4 °C. This indicated a minor reduction in the thermal stability of buriti oil/LLDPE compositions. The thermal stability, as observed through DSC, displayed a nuanced response to the oil's incorporation, suggesting a complex interaction between the oil and polymer matrix. Detailed mechanical testing indicated a marked increase in tensile strength and elongation at break, especially at optimal concentrations of buriti oil. SEM analysis showcased a more uniform and less brittle microstructure, correlating with the enhanced mechanical properties. Contact angle measurements revealed a notable shift in surface hydrophobicity, indicating a change in the surface chemistry. This study demonstrates that buriti oil can positively influence the processability and thermal properties of LLDPE, thus expanding its potential applications as an effective plasticizer.

Labneh: A Retail Market Analysis and Selected Product Characterization.

Labneh is a popular fermented dairy product, which contemporarily has diversified into a varied range of styles, formulated with the inclusion of multiple additives, and is sourced across the globe. This has driven labneh's emergence as a complex product with varying textural and rheological characteristics. The lack of scientific literature about labneh products available in the United Arab Emirates (UAE) market and their characterization has prompted this study. A detailed UAE market analysis of labneh for label, formulation, nutrition, and price variability was conducted. Surveyed labneh products were categorized as unpackaged, multinational company (MNC), small and medium enterprise (SME), and specialty products. They differed in manufacturing, such as acid ± enzyme coagulation with/without post-fermentation heat treatment, and contained various stabilizers, emulsifiers, preservatives, and processing aids. Interestingly, almost equal proportions, 64.7% and 67%, of MNC and SME labneh contained additives, respectively. All MNC labneh were post-heat-treated, in contrast to only 7% of SME labneh. Organic labneh and non-bovine milk-based labneh are not yet widely available. The second part of the study involved the physicochemical characterization of a select number of packaged labneh that were categorized in accordance with fat content as high-fat (17-18%), full-fat (7.1-8%), and lite-fat (3.5-4.5%). High-fat labneh showed a significantly higher complex viscosity, complex modulus, hardness, adhesiveness, stringiness, and fracturability, followed by lite-fat labneh compared to full-fat labneh, especially when it contained pectin. Full-fat labneh with added gums (and starch) and high-fat labneh with gums showed a significantly lower complex modulus compared to their respective control labneh. This study highlights the variety of commercial labneh products available and differences in their formulation, manufacturing, and composition, and provides specific dependencies of materials with their physicochemical characteristics.

Sulfur dioxide in white sugar: Source of income, reference values

Sulfur dioxide is one of the classic essential technological processing aids used in modern technology for the production of white beet sugar. The technological and safe use of sulfites (sulfur dioxide, sodium sulfite and sodium hydrosulfite) in the formation of the food system of the sugar production process flow has been substantiated, and their functional effect is shown. It has been established that the change in the content of sulfur dioxide in white sugar under the influence of an antifoam, antiscale agent and decolorant in the doses used in massecuite occurred in accordance with the principle of additivity. The presence of the additive property was confirmed by the maximum approximation of the algebraic sum of the effects of each agent, amounting to 5.6%, to the range of variation in the values of the sulfur dioxide content (5.9) at a significance level of p=0.05. The dependence of the sulfur dioxide content in white sugar in a range of 0 to 6.5 mg/kg on the influence of the decolorant and defoamer in a dose range of 100 to 200 and of 4 to 6 g/t of massecuite was established. It has been revealed that increasing the minimum optimal dose of the decolorant to the maximum leads to an increase in the content of sulfur dioxide in white sugar by 1.7 times. Confidence intervals for the general mean were calculated based on the assumption of normal data distribution and a significance level of p=0.05. The reference values for the sulfur dioxide content in white sugar of the four categories were 1.28–2.69 mg/kg, and the upper limit level with consideration for the confidence interval was 1.39–3.01 mg/kg. The established reference values can be used at sugar factories in the production control system, and also provide an evidence base for comparison and assessment of this indicator of the white sugar safety for industrial consumers.

Expert Consensus on an Open-Access UNIMMAP MMS Product Specification: 2024 revision.

The United Nations International Multiple Micronutrient Antenatal Preparation (UNIMMAP) of a multiple micronutrient supplement (MMS) for pregnant women is a proven evidence-based nutrition intervention and is listed on the World Health Organization (WHO) Model List of Essential Medicines. The 2024 revision of the Expert Consensus on an Open-Access UNIMMAP MMS Product Specification provides both purchasers and manufacturers with unified guidance on the production of UNIMMAP MMS. More specifically, it outlines the minimum requirements for the manufacture of UNIMMAP MMS and provides guidance on quality and regulatory standards based on whether the product is manufactured as a medicinal product or a dietary supplement. The product specification includes ingredients, excipients/food additives, and processing aids used in manufacturing UNIMMAP MMS; stability testing for different climatic zones; packaging and labeling considerations; pharmacopeial standards, manufacturing practices, certificates of analysis, change control, and quality agreement; finished product test specifications, including tablet characterization and purity/strength assay; analytical test methods; and storage and transportation requirements.

Application of bio-based vegetable oils as processing aids in industrial natural rubber composites

Application of bio-based vegetable oils as processing aids in industrial natural rubber composites

Crystallinity Reconstruction of Squid-Pen Chitosan into Mechanically Robust and Multifunctional Bionanocomposite Food Packaging Film.

First, we explore the effect of bioacids on the film processing of preprocessed, i.e., deacetylated, chitosan (d-chitosan with molecular weight of 1,000,000 kDa), using monocarboxylic acid (acetic acid), dicarboxylic acid (malic acid), and tricarboxylic acid (citric acid) as model weak acidic solvents to destabilize the hydrogen bonding and transform crystal structures into film. Second, we investigate the chemical and physical toughening effect in the bionanocomposite film composed of cross-linkable multicarboxilic acid, i.e., succinic acid (SA). In doing so, the addition of glycerol as a plasticizer can increase polymer chain mobility, making the biocomposite film more ductile and flexible. The addition of CNC also enhances the tensile strength (41.6%), swelling (43.47%), and oxygen barrier properties (38.81%), as well as significantly improves UV light barrier. The excellent antibacterial properties (99.9% efficiency against S. aureus and K. pneumoniae) of the prepared biocomposite films are found to be independent of the presence of glycerol or CNC. Third, the development of film processability under an industrially relevant process is also demonstrated by doctor blade method. It is found that film processability of the squid-pen's chitosan bionanocomposite can straightforwardly be compatible with and improvable in the presence of poly(vinyl alcohol) employed as a model biodegradable processing aid.

SURVEY OF SODIUM GLUCONATE CONTENT IN RETAIL CHEDDAR CHEESE

The presence of sodium gluconate in Cheddar cheese, which can be added as a processing aid during manufacture, has been shown as a contributing factor to gas production and gas defects in aged cheese. A survey of gluconate content in retail Cheddar cheese was performed. Fifty-three retail packs of cheddar cheese were purchased from stores in Utah as either blocks, shreds, sliced cheeses or individual-sized cuts and sticks. This included mild, medium and sharp cheeses. Analysis of gluconate content was performed using an enzyme assay. Levels of gluconate ≥ 0.1% were found in 7 samples with the highest level being 0.45% (wt/wt).

Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age

The name “yeast-derived products” (YDPs) refers to different preparations obtained from yeast cells through various processes. These YDPs have different characteristics and applications in oenology, one being the improvement of the sensory properties of wines. This work aimed to identify the impact of YDPs obtained from different yeast strains and through different downstream inactivation processes on polyphenols in a red wine at different aging times. At an oenological dosage of 40 mg/L in a young wine, the addition of YDPs resulted in a variable decrease in total polyphenol index (TPI) (2 to 9 % depending on the YDPs) and a significant decrease in the precipitation of tannins (15 to 50 %) and high molecular weight (HMW) pigments (19 to 85 %) were obtained in the BSA assay, thus demonstrating the involvement of tannins and HMW pigments in interactions with the studied yeast-derived products. Pigment involvement led to a change in colour indices (L*a*b* and colour intensity), but in most cases this change was not visible to the human eye at the oenological dosage tested (40 mg/L). Experiments conducted on both the young wine and the same wine aged for three months using the same yeast-derived products, dosages and aging conditions revealed the influence of the chemical evolution of polyphenols on their interactions with YDPs. The significant variation observed in this study highlights the critical role of yeast selection and the yeast fragmentation downstream process on YDP efficiency. The high-pressure homogenisation (HPH) yeast fractions were shown to be more efficient than the corresponding whole yeast cells. Increasing the contact surface area between yeast cell constituents and wine matrix enabled by the HPH process may be a key strategy for enhancing the effectiveness of yeast derivatives in red wines, and in aged wines in particular, in which the phenolic compounds underwent changes and exhibited less interaction with the studied yeast-derived products. This research has contributed to increasing our understanding of and the potential for apply these processing aids in oenology.

Aspergillus niger Ochratoxinase Is a Highly Specific, Metal-Dependent Amidohydrolase Suitable for OTA Biodetoxification in Food and Feed.

Microbial enzymes can be used as processing aids or additives in food and feed industries. Enzymatic detoxification of ochratoxin A (OTA) is a promising method to reduce OTA content. Here, we characterize the full-length enzyme ochratoxinase (AnOTA), an amidohydrolase from Aspergillus niger. AnOTA hydrolyzes OTA and ochratoxin B (OTB) mycotoxins efficiently and also other substrates containing phenylalanine, alanine, or leucine residues at their C-terminal position, revealing a narrow specificity profile. AnOTA lacks endopeptidase or aminoacylase activities. The structural basis of the molecular recognition by AnOTA of OTA, OTB, and a wide array of model substrates has been investigated by molecular docking simulation. AnOTA shows maximal hydrolytic activity at neutral pH and high temperature (65 °C) and retained high activity after prolonged incubation at 45 °C. The reduction of OTA levels in food products by AnOTA has been investigated using several commercial plant-based beverages. The results showed complete degradation of OTA with no detectable modification of beverage proteins. Therefore, the addition of AnOTA seems to be a useful procedure to eliminate OTA in plant-based beverages. Moreover, computational predictions of in vivo characteristics indicated that AnOTA is neither an allergenic nor antigenic protein. All characteristics found for AnOTA supported the suitability of its use for OTA detoxification in food and feed.

Quantification of additives in beached plastic debris from Aotearoa New Zealand

Plastics have become an essential part of modern society. Their properties can be easily manipulated by incorporating additives to impart desirable attributes, such as colour, flexibility, or stability. However, many additives are classified as hazardous substances. To better understand the risk of plastic pollution within marine ecosystems, the type and concentration of additives in plastic debris needs to be established. We report the quantification of thirty-one common plastic additives (including plasticisers, antioxidants, and UV stabilisers) in beached plastic debris collected across Aotearoa New Zealand. Additives were isolated from the plastic debris by solvent extraction and quantified using high-resolution liquid chromatography-mass spectrometry. Twenty-five of the target additives were detected across 200 items of debris, with plasticisers detected at the highest frequency (99 % detection frequency). Additives were detected in all samples, with a median of four additives per debris item. A significantly higher number of additives were detected per debris item for polyvinyl chloride (median = 7) than polyethylene or polypropylene (median = 4). The additives bis(2-ethylhexyl) phthalate, diisononyl phthalate, diisodecyl phthalate, and antioxidant 702 were detected at the highest concentrations (up to 196,930 μg/g). The sum concentration of additives per debris item (up to 320,325 μg/g) was significantly higher in polyvinyl chloride plastics (median 94,716 μg/g) compared to other plastic types, primarily due to the presence of phthalate plasticisers. Non-target analysis was consistent with the targeted analysis, indicating a higher number and concentration of additives in polyvinyl chloride debris items compared to all other polymer types. Feature identification indicated the presence of more additives than previously detected in the targeted analysis, including plasticisers (phthalate and non-phthalate), processing aids, and nucleating agents. This study highlights phthalates and polyvinyl chloride as key targets for consideration in ecotoxicology and risk assessments, and the development of policies to reduce the impacts of plastic pollution.

Safety assessment of the process Lietpak, based on the EREMA MPR technology, used to recycle post-consumer PET into food contact materials.

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Lietpak (EU register number RECYC327), which uses the EREMA MPR technology. The input material is hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes originating from collected post-consumer PET containers, including no more than 5% PET from non-food consumer applications. The flakes are heated in a ■■■■■ reactor under vacuum. Having examined the challenge test provided, the Panel concluded that the ■■■■■ decontamination (step 2), for which a challenge test was provided, is critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of this step are temperature, pressure and residence time. It was demonstrated that this recycling process is able to ensure a level of migration of potential unknown contaminants into food below the conservatively modelled migration of 0.1 μg/kg food, derived from the exposure scenario for infants, when such recycled PET is used at up to 100%. Therefore, the Panel concluded that the recycled PET obtained from this process is not of safety concern when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, for long-term storage at room temperature or below, with or without hotfill. Articles made of this recycled PET are not intended to be used in microwave or conventional ovens and such uses are not covered by this evaluation.

Influence of Montmorillonite Organoclay Fillers on Hygrothermal Response of Pultruded E-Glass/Vinylester Composites.

Pultruded fiber reinforced polymer composites used in civil, power, and offshore/marine applications use fillers as resin extenders and for process efficiency. Although the primary use of fillers is in the form of an extender and processing aid, the appropriate selection of filler can result in enhancing mechanical performance characteristics, durability, and multifunctionality. This is of special interest in structural and high voltage applications where the previous use of specific fillers has been at levels that are too low to provide these enhancements. This study investigates the use of montmorillonite organoclay fillers of three different particle sizes as substitutes for conventional CaCO3 fillers with the intent of enhancing mechanical performance and hygrothermal durability. The study investigates moisture uptake and kinetics and reveals that uptake is well described by a two-stage process that incorporates both a diffusion dominated initial phase and a second slower phase representing relaxation and deterioration. The incorporation of the organoclay particles substantially decreases uptake levels in comparison to the use of CaCO3 fillers while also enhancing stage I, diffusion, dominated stability, with the use of the 1.5 mm organoclay fillers showing as much as a 41.5% reduction in peak uptake as compared to the CaCO3 fillers at the same 20% loading level (by weight of resin). The mechanical performance was characterized using tension, flexure, and short beam shear tests. The organoclay fillers showed a significant improvement in each, albeit with differences due to particle size. Overall, the best performance after exposure to four different temperatures of immersion in deionized water was shown by the 4.8 mm organoclay filler-based E-glass/vinylester composite system, which was the only one to have less than a 50% deterioration over all characteristics after immersion for a year in deionized water at the highest temperature investigated (70 °C). The fillers not only enhance resistance to uptake but also increase tortuosity in the path, thereby decreasing the overall effect of uptake. The observations demonstrate that the use of the exfoliated organoclay particles with intercalation, which have been previously used in very low amounts, and which are known to be beneficial in relation to enhanced thermal stability, flame retardancy, and decreased flammability, provide enhanced mechanical characteristics, decreased moisture uptake, and increased hygrothermal durability when used at particle loading levels comparable to those of conventional fillers, suggesting that these novel systems could be considered for critical structural applications.

Utilizing combusted PET plastic waste and biogenic oils as efficient pour point depressants for crude oil

The deposition of paraffin on pipelines during crude oil transit and low-temperature restart processes poses a significant challenge for the oil industry. Addressing this issue necessitates the exploration of innovative materials and methods. Pour point depressants (PPDs) emerge as crucial processing aids to modify paraffin crystallization and enhance crude oil flow. This study focuses on the combustion of polyethylene terephthalate (PET) waste, a prevalent plastic, in two distinct oils (castor and jatropha). The resulting black waxy substances (PET/Castor and PET/Jatropha) were introduced in varying weights (1000, 2000, and 3000 ppm) to crude oil. The PET/castor oil combination demonstrated a remarkable reduction in pour point from 18 to −21 °C at 3000 ppm concentration, significantly more effective than PET/jatropha blends. Substantial decreases in viscosity (up to 75%) and shear stress (up to 72%) were also observed for both blends, most prominently at lower temperatures near the pour point. The synergistic effect of PET and oils as nucleating agents that alter crystallization patterns and restrict crystal growth contributes to this enhanced low-temperature flow. This highlights the potential of PET plastic waste as an economical, abundant, and eco-friendly additive to develop high-performance PPDs for crude oil.

The Frequently Used Industrial Food Process Additive, Microbial Transglutaminase: Boon or Bane.

Microbial transglutaminase (mTG) is a frequently consumed processed food additive, and use of its cross-linked complexes is expanding rapidly. It was designated as a processing aid and was granted the generally recognized as safe (GRAS) classification decades ago, thus avoiding thorough assessment according to current criteria of toxicity and public health safety. In contrast to the manufacturer's declarations and claims, mTG and/or its transamidated complexes are proinflammatory, immunogenic, allergenic, pathogenic, and potentially toxic, hence raising concerns for public health. Being a member of the transglutaminase family and functionally imitating the tissue transglutaminase, mTG was recently identified as a potential inducer of celiac disease. Microbial transglutaminase and its docked complexes have numerous detrimental effects. Those harmful aspects are denied by the manufacturers, who claim the enzyme is deactivated when heated or by gastric acidity, and that its covalently linked isopeptide bonds are safe. The present narrative review describes the potential side effects of mTG, highlighting its thermostability and activity over a broad pH range, thus, challenging the manufacturers' and distributers' safety claims. The national food regulatory authorities and the scientific community are urged to reevaluate mTG's GRAS status, prioritizing public health protection against the possible risks associated with this enzyme and its health-damaging consequences.

Effect of recycled polypropylene on migration of six processing aids in polypropylene film to milk

Mechanically recycled plastics used in food packaging are consistent with the current circular economy concept. In this study, the effects of recycled polypropylene (rPP) content on film properties and the migration of processing aids in the film to food simulant and milk were studied by self-made rPP films. The results showed that the rPP and processing aids increased the transparency of the films. However, the presence of tiny particles in the rPP film reduced its elongation at break. Furthermore, rPP and processing aids decreased the thermal stability of the film. At 70 °C for 2 h, the total migration order of the processing aids to food simulant and milk was 50 % ethanol (55.78–64.17 mg/kg) > whole milk (10.32–10.66 mg/kg) > low-fat milk (6.39–7.04 mg/kg) > skim milk (4.88–5.47 mg/kg). The migration of processing aids into milk in films containing 50 % and 100 % rPP was similar to that of virgin polypropylene (vPP) films, which indicates that rPP does not promote processing aid migration. Moreover the overall migration order of processing aids to 2 % (w/v) food ingredient aqueous solution was lecithin (3.05 mg/kg) > glyceryl trilaurate (2.68 mg/kg) > cholesterol (1.33 mg/kg) > NaCl (0.33 mg/kg) > casein (0.32 mg/kg) > lactose (0.29 mg/kg) > water (0.16 mg/kg). This confirmed that milk fat was the primary cause of processing aids migration from the film, and the kind of milk fat also had an effect on processing aids migration. Therefore, as long as the basic performance and food safety of packaging are met, a certain proportion of rPP can be added to vPP to achieve sustainable development of packaging.

Safety assessment of the process Fucine Film, based on the Reifenhäuser technology, used to recycle post-consumer PET into food contact materials.

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Fucine Film (EU register number RECYC322), which uses the Reifenhäuser technology. The input material consists of hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post-consumer PET containers, including no more than 5% PET from non-food consumer applications. The flakes are extruded under vacuum into sheets. The recycled sheets are intended to be used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, excluded drinking water and beverages, for long-term storage at room temperature, with or without hotfill. Based on the limited data available, the Panel concluded that the information submitted to EFSA was inadequate to demonstrate that the recycling process Fucine Film is able to reduce potential unknown contamination of the input PET flakes to a concentration that does not pose a risk to human health.