3 replies to this topic

[QA2021]

Hello,

We are producing packaging for flour and starch

There is any specific migration test for our product? Or we can ask for the usual one ( for liquids, alcohol, fats, acids)

 

 

Regards

 

 

Edited by QA2021, 27 March 2023 - 10:36 AM.

[QA2021]

Sorry i mean flour not floor! typing mistake 

[Karenconstable]

From memory, there is a migration test for simulating dry ('non-aqueous') solid foods.  We conducted one for a client years ago.  The food we wanted to simulate was whole wheat grains and the storage was long term. 

 

The lab used (from memory) some sort of resin bead as the simulant and put the food contact material (packaging) inside a beaker full of the beads.  They then performed an extraction on the resin beads to compare against legal migration limits. 

 

We used Intertek in Hong Kong at the time but I'm not sure if that lab is still doing that type of test.  Bear in mind that because flour has a long shelf life you should specify the duration of the test to be quite a long time - weeks not hours - this means you won't be able to get results quickly. 

[AJL]

Fascinating, I had always wondered how a migration test should be done when the food matrix is dry :)

Thanks for sharing Karen.