Communiqué on List of Simulants to be used for Testing Migration of Constituents of the Plastic Materials and Articles that are in Contact with the Foodstuffs

Authorization Law: Turkish Food Codex

The Official Gazette: 04.07.2005-25865

Communication No : 2005/33

Objective

Article 1- The objective of this Communiqué is to specify the list of simulants to be used for testing migration of the constituents of plastic materials and articles that are in contact with the foodstuffs.

Scope

Article 2- This Communiqué applies to the plastic materials and articles stated in Article 2 of the “Turkish Food Codex Communiqué on Basic Rules for Testing Migration of the Constituents of Plastic Materials and Articles That Are in Contact With the Foodstuffs”.

Legal Basis

Article 3- This Communiqué has been prepared according to the “Turkish Food Codex Regulation” published in the Official Gazette dated 16/11/1997 and with the reiterated number 23172.

Basic Rules

Article 4- The simulants used for testing migration of the constituents of the plastic materials and articles that are in contact with a single foodstuff or specific group of foodstuffs and the concentrations of these simulants are indicated in the Annex.

Compliance with European Union

Article 5- This Communiqué has been prepared within the framework of compliance with European Union, taking into consideration Commission Directive 85/572/ECC concerning the “The List of the Simulants to Be Used for Testing Migration of the Constituents of the Plastic Materials and Articles Intended to Come into Contact with Foodstuffs”.

Enforcement

Article 6- This Communiqué enters into force on the date of its publication.

Execution

Article 7- The provisions of this Communiqué shall be executed by the Minister of Agriculture and Rural Affairs.

ANNEX

List of Simulants

Rules for using simulant tables in accordance with the definition of the foodstuffs:

1- In Table 1, which make up a non-exhaustive list of foodstuffs, the simulants to be used in migration tests with a particular foodstuff or group of foodstuffs are identified by the letters shown:

Simulant A : distilled water or water of equivalent quality
Simulant B : 3 % acetic acid (weight/volume) in aqueous solution
Simulant C : 15 % ethanol (volume/volume) in aqueous solution
Simulant D : Rectified olive oil (a); if for technical reasons connected with the method of analysis it is necessary to use different simulants, olive oil must be replaced by a mixture of synthetic triglycerides (b) or by sunflower oil (c)

Characteristics of the Simulants:
a) Rectified olive oil:

Iodine value, Wijs	= 80 – 88
Refractive index, at 25 º C	= 1, 4665 - 1, 4679
Acidity, expressed as % oleic acid	= less than % 0.5
Peroxide number, expressed as milliequivalents per kg	= less than 10

b) Composition of the synthetic triglycerides:
b.1. Fatty acid distribution:

Number of C-atoms in fatty acid residues	6	8	10	12	14	16	18	others
GLC Area [%]	~ 1	6-9	8-11	45-52	12-15	8-10	8-12	?1

b.2. Purity:

Content of monoglycerides, enzymatically	? % 0,2
Content of diglycerides, enzymatically	? % 2,0
Unsaponifiable matter	? % 0,2
Iodine value, Wijs	? % 0,1
Acid value	? % 0,1
Water content, K. Fischer	? % 0,1
Melting point	28 ± 2º C

b.3.Typical absorption spectrum; thickness of layer: d = 1cm; reference: water = 35º C

Wavelength (nm)	290	310	330	350	370	390	430	470	510
Transmittance (%)	~2	~15	~37	~64	~ 80	~ 88	~ 95	~97	~ 98

At least 10 % light transmittance at 310 nm; cell of 1 cm, reference: water = 35º C

c) Characteristics of sunflower oil:

Iodine value, Wijs	= 120 - 145
Refractive index, 20º C’ de	= 1,474 - 1,476
Saponification number	= 188 - 193
Relative density at 20ºC’ de	= 0,918 - 0,925
Unsaponifiable matter	= % 0,5 - % 1,5

2- For each foodstuff or group of foodstuff, only “X” marked simulants are used. In using each simulant, a new sample of materials is concerned. Where no “X” appears, no migration test is required for the relevant heading or subheading.

3-When “X” is followed by an oblique stroke or a figure, the results of the migration test should be divided into the number indicated. In certain types of fatty foodstuffs, this figure, known as reduction factor, is used to take account of the greater extractive capacity of simulants for such foodstuffs.

4- Where the letter “a” is used in brackets after “X”, one of the two simulants given should be used.

a) if the pH value of the foodstuff is higher than 4.5, simulant A should be used.

b) if the pH values is 4.5 or less, simulant B should be used.

5- Where the foodstuff is listed under both a specific and a general heading, only the simulant under the specific heading is to be used.

Table 1: Table of Simulants to Be Substituted For Foodstuffs

Reference Number	Description of the Foodstuff	Simulants to be used
Reference Number	Description of the Foodstuff	A	B	C	D
01	Beverages
01.01	Non-alcoholic beverages or beverages of an alcoholic strength of lower than 5% volume: Water, cider, fruit or vegetable juices, concentrated fruit and vegetable juices, must, bitters, fruit nectar, lemonade or mineral water, syrups, infusions, tea, coffee, liquid chocolate, beer and others	X(a)	X(a)
01.02	Alcoholic beverages of an alcoholic strength of equal to or exceeding 5% volume Beverages shown under heading 01.01 but with an alcoholic strength equal to or exceeding 5% volume: wine, distilled alcoholic beverages and liqueurs		X(¹)	X(²)
01.03	Miscellaneous undenaturated ethyl alcohol		X(¹)	X(²)
02	Cereals, cereal products, pastry, biscuits, cakes and other baker’s wares
02.01	Starches
02.02	Cereals; unprocessed, puffed, in flakes (including popcorn, corn flakes and the like)
02.03	Cereal flour and meal
02.04	Macaroni, spaghetti and the like
02.05	Pastry, biscuits, cakes and other baker’s ware; dry: A- With fatty substances on the surface B – Other				X/5
02.06	Pastry, cakes and other baker’s ware; fresh: A- With fatty substances on the surface B – Other	X			X/5
03	Chocolate, sugar and products thereof, confectionery products
03.01	Chocolate, chocolate-coated products, substitutes, and products coated with substitutes				X/5
03.02	Confectionery products A-In solid form I-With fatty substances on the surface II-Other B-In paste form I- With fatty substances on the surface II-Moist	X			X/5 X/3
03.03	Sugar and sugar products A-In solid form B-Honey and the like C-Molasses and sugar syrups	X X
04	Fruits, vegetables and products thereof
04.01	Whole fruit, fresh or chilled
04.02	Processed fruit A-Dried or dehydrated fruit, whole or in the form of flour or powder B-Fruit in the form of chunks, purée or paste C-Jams and similar products produced from the fruits in the form of chunks or flour or powder, and fruits preserved in an aqueous medium: I-In an aqueous medium II-In an oily medium III-In an alcoholic medium (³ % 5 volume )	X(a) X(a) X(a)	X(a) X(a) X(a) X(1)	X	X
04.03	Nuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and other) A-Shelled, dried B-Shelled and roasted C-In paste and cream form	X			X/5 (3) X/3 (3)
04.04	Whole vegetables, fresh or chilled
04.05	Processed vegetables: A-Dried or dehydrated vegetables, whole or in flour or powder form B- Vegetables cut, in the form of purée C- Preserved vegetables: I-In an aqueous medium II-In a fatty medium III-In an alcoholic medium (³ % 5 volume )	X(a) X(a) X(a)	X(a) X(a) X(a) X(1)	X	X
05	Fats and Oils
05.01	Animal and vegetable fats and oils whether natural or treated (including cocoa butter, lard, and resolidified butter)				X
05.02	Margarine, butter and other fats and oils made from water emulsions in oil				X/2
06	Animal products and eggs
06.01	Fish: A-Fresh, salted, smoked, chilled B-In paste form	X X			X/3(3) X/3(3)
06.02	Crustaceans and molluscs (including oysters, mussels, snails), except naturally protected by their shells	X
06.03	Meat of all zoological species (including poultry and game): A- Fresh, chilled, salted, smoked B-In cream, paste form	X X			X/4 X/4
06.04	Processed meat products (ham, salami, sausage and others)	X			X/4
06.05	Preserved and part-preserved meat and fish A-In an aqueous medium B-In an oily medium	X(a) X(a)	X(a) X(a)		X
06.06	Eggs not in shell A-Powdered or dried B-Other	X
06.07	Egg yolks A-Liquid B-Powdered or frozen	X
06.08	Dried white of egg
07	Dairy products
07.01	Milk: A-Whole B-Dried C-Partly skimmed or skimmed D-Milk powder	X X X
07.02	Fermented dairy products such as yoghurt, buttermilk and including such products in association with fruit and fruit products		X
07.03	Cream and sour cream	X(a)	X(a)
07.04	Cheeses: A-Whole, with rind B-Processed cheese C-Others	X(a) X(a)	X(a) X(a)		X/3(3)
07.05	Rennet: A-In liquid or viscous form B-Powdered or dried	X(a)	X(a)
08	Miscellaneous products
08.01	Vinegar		X
08.02	Fried or roasted foods: A-Fried potatoes, fritters and the like B-Products of animal origin				X/5 X/4
08.03	Preparations for soups, broths in liquid, solid or powder form (extracts, concentrates); homogenized composite food preparations, prepared dishes: A-Powdered or dried: I-With fatty substances on the surface II-Other B-In liquid or paste form: I- With fatty substances on the surface II-Other	X(a) X(a)	X(a) X(a)		X/5 X/3
08.04	Yeasts and raising agents: A-In paste form B-Dried	X(a)	X(a)
08.05	Salt
08.06	Sauces: A-Without fatty substances on the surface B-Mayonnaise, sauces derived from mayonnaise, salad sauces and other oils in water emulsions C- Sauces forming two different layers, containing water and oil	X(a) X(a) X(a)	X(a) X(a) X(a)		X/3 X
08.07	Mustard (except powdered mustard under the heading 08.17)	X(a)	X(a)		X/3(3)
08.08	Sandwiches, toasted bread and the like containing various foodstuffs: A-With fatty substances on the surface B-Other				X/5
08.09	Ice creams	X
08.10	Dried foods: A-With fatty substances on the surface B-Other				X/5
08.11	Frozen or deep-frozen foods
08.12	Concentrated extracts containing alcohol equal to or exceeding 5% volume		X(1)	X
08.13	Cocoa: A-Cocoa powder B-Cocoa paste				X/5(3) X/3(3)
08.14	Roasted or not roasted, decaffeinated or soluble coffee, coffee substitutes, granulated or powdered
08.15	Liquid coffee extracts	X
08.16	Aromatic herbs and other herbs: Camomile, mallow, mint, tea, lime blossom and others
08.17	Natural spices and seasonings: Cinnamon, cloves, powdered mustard, black pepper, vanilla, saffron and others

(1) This test is to be used only where the pH is 4.5 or less.
(2) This test may be carried out in case of the liquids or beverages of an alcoholic strength exceeding 15% volume with aqueous solutions of ethanol of a similar strength.
(3) If it is demonstrated by an appropriate test that there is no fatty contact with the plastic, the test can be carried out without simulant D.