dc.description.abstract
Knowledge of the the physico-chemical food properties of the foodstuffs which were subject to the studies of migration kinetics of benzophenone and diphenyl phthalate is important to understand the interaction between plastic material (LDPE) and food.
The specified representative food parameters were also a basis for correlation of food categories with the physico-chemical parameters.
A number of factors has to be taken into consideration because they are important for the possible migration behaviour of a foodstuff:
. Chemical composition of foods ( lipid and free fat content, pH value, concentration of acids and concentration of ethanol) which represent the most important parameters to be studied for determining what migrate and how quickly.
. State of dispersion of the foods (type of emulsion e.g. oil in water or water in oil), or whether the physical state of the food is a suspension (e.g. sugar crystals in chocolate), a paste (e.g. purees, marzipan), foam (e.g. ice cream, whipped cream), powder (with different particle sizes e.g. flour, sugar, starch, milk power), disperse solid (e.g. bakery goods for long storage, pastas, chocolate) or contains macromolecular solvents (e.g. rye-dough, skimmed milk) or of gel type (e.g. puddings, marmelade, cheese, yoghurt) had to be studied.
Migration of BP and DPP was investigated in the following foodstuffs:
. Aqueous and acidic foodstuffs: orange juice, apple sauce, tomato ketchup, cola drink, wine, beer.
. Fatty foodstuffs: margarine (80% fat), mayonnaise (80% fat), cheese Philadelphia (~70 % fat in dry substance), cheese Gouda (45 % fat), cheese sauce (18,5% fat), cottage cheese (fresh cheese with 10% fat), whipping cream, UHT (~30% fat), condensed milk (10% fat), milk (min. 3,5% fat), yoghurt drink (0,9 % fat), chocolate (dark, milk free, min. 40 % cocoa content, 30% fat), chocolate spread (25% fat), meat ( lean pork meat, minced, fat content ≤5%; salmon; chicken).
. "Dry" foodstuffs: milk powder, butter toast (4% fat), wheat flour, rice, honey.
In this paper the results of migration kinetics related to physico-chemical properties of the foodstuffs are discussed.
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