Publications in Scientific Journals:
K. Hanusova, A. Rajchl, L. Votavova, J. Dobias, I. Steiner:
"Testing the influence of various conditions on the migration of epxidised soybean oil from polyvinylchlorid gaskets";
Food Additives and Contaminants,
Epoxidized soybean oil (ESBO) is widely used as a plasticizer and stabilizer mainly in food contact materials on the base of polyvinylchloride, especially in the gaskets of jar lids. PVC gaskets containing 10-39% of ESBO were prepared by baking of PVC plastisols at various process temperatures (180-240 °C) in the laboratory. ESBO migration into olive oil and 3% acetic acid was studied at various temperatures (4 °C, 25 °C, 40 °C and 60 °C) during storage time up to 12 months. Samples containing released ESBO were transmethylated, derivatized and analysed by gas chromatography/mass spectrometry (GC/MS). The effect of food processing, i.e. pasteurization (80 °C, 100 °C) and sterilization (125 °C), on ESBO migration was also evaluated. The obtained results were critically assessed with respect to the conditions of migration tests in accordance with the existing EU legislation (Regulation EC no. 10/2011). Evaluation of ESBO migration under the conditions of existing obligatory regulation (i.e. 40 °C or 60 °C, 10 days) have not provided satisfactory objective results.
Epoxidiertes Sojabohnenöl wird häufig als Weichmacher und Stabilisator in Lebensmittelkontaktmaterialien auf der Basis von PVC speziell für Deckeldichtungen eingesetzt. In der vorliegenden Arbeit wird die Migration in Lebensmittelsimulanzien bei verschiedenen Temperaturen mittels GC/MS untersucht und gemäß EU-Verordnung 10/2011 evaluiert.
Epoxidized soybean oil (ESBO), PVC gasket, migration
"Official" electronic version of the publication (accessed through its Digital Object Identifier - DOI)
Created from the Publication Database of the Vienna University of Technology.