Number 66 June 1995
MAFF UK - GREASE-PROOFING AGENTS IN PAPER AND BOARD
Index to MAFF UK Food Surveillance Information
Sheets, 1995
See also:
1: MAFF UK - Metallic Compounds in
Plastics (July 1993)
15: MAFF UK - Hydrocarbons in
Chocolate (October 1993)
25: MAFF UK - Composition of
Films Used to Wrap Food (February 1994)
26: MAFF UK - Formaldehyde in
Tea-Bags (May 1994)
35: MAFF UK - Survey of
Benzene in Food Contact Plastics (September 1994)
38: MAFF UK - Survey of Styrene in
Food (October 1994)
47: MAFF UK - Fluorescent Whitening Agents
(January 1995)
59: MAFF UK - Dioxins in PVC Food
Packaging (April 1995)
60: MAFF UK - Phthalates in Paper and
Board Packaging (May 1995)
72: MAFF UK - Curing Agents in Carton-Board
Food Packaging (July 1995)
90: MAFF UK - Survey of Paper
and Board Food Contact Materials for Residual Amine Monomers from Wet
Strength Agents (May 1996)
139: MAFF, UK - Survey of
Pentachlorophenol in Paper and Board Packaging used for Retail Foods
(December 1997)
169: MAFF, UK -
Diisopropylnaphthalenes in Food Packaging Made From Recycled Paper and
Board (January 1999)
174: MAFF, UK - Survey of Retail
Paper and Board Food Packaging Materials for Polychlorinated Biphenyls
(PCBs)
189: MAFF UK - Total Diet Study:
Styrene (November 1999)
Summary
MAFF's Food Safety Directorate has carried out a survey of 50 samples
including retail food packaging and household products such as grease
proof and baking paper. The survey examined these products for the level
of one grease proofing agent. The survey also monitored the types and
concentrations of breakdown products formed from the grease proofing agent
when the samples of paper and board were heated. This work forms part of
MAFF's surveillance programme to monitor chemicals in food contact
materials that might migrate into food.
The pilot study found one type of grease proofing agent (GP1) was used
in three quarters of the paper and board samples. When GP1 was analysed it
was found to consist of a monoammonium and diammonium perfluoralkyl
phosphate salts. The analysis also showed that this agent degraded when
heated to form an alcohol (FOSE). These substances were therefore targeted
by the survey. GP1 was found to be present in unheated and heated samples
at levels of <0.15 to 1.8 mg/dm2 paper. Although heating
the paper affected the levels of GP1 in individual samples there seemed to
be no overall change in the general levels of the grease proofing agent.
The concentrations of FOSE alcohol in the unheated and heated samples
ranged from <0.01 to 0.06 mg/dm2 paper and <0.01 to 0.8
mg/dm2 paper respectively. In two samples the levels of FOSE
alcohol increased from 0.04 to 0.8 mg/dm2 and from 0.02 to 0.7
mg/dm2 on heating but in general no correlation could be seen
between the amount of FOSE alcohol in the sample and the original
concentration of GP1.
The levels of GP1 and FOSE alcohol present in paper and board are such
that MAFF do not plan to carry out further surveillance for these
substances.
Background
Grease proofing agents are used to treat paper and board to provide
grease and/or water resistance. For example, these agents would be added
to paper packaging to prevent it absorbing oil from food during storage or
heating. The agents usually used are perfluoroalkyl substances, typically
phosphate esters or amine salts. Grease proofing agents may be added
during the early stages of paper production or as a final surface
treatment.
This survey was carried out initially to examine the types and levels of
grease proofing agents used in paper and board and then to study samples
of retail food packaging and household products such as grease proof paper
and baking paper for a particular grease proofing agent. Grease proofing
agents may degrade when heated, so the survey also investigated breakdown
products formed when the samples of paper and board were heated to
temperatures expected during normal conditions of use.
Method
Samples of paper and board were purchased from supermarkets, independent
shops, garage shops and fast food take away outlets. The samples were
extracted with methanol. For GP1, the extract was analysed directly with
gas chromatography mass spectrometry (GC-MS). For FOSE alcohol analysis,
the extracts were subjected to fractionation by size exclusion
chromatography (SEC) followed by GC-MS. The heating regimes for the
samples were selected according to the likely or foreseeable conditions of
use. The recoveries for spiked samples of filter paper ranged from 80-104
per cent for GP1 and 70-140 per cent for FOSE alcohol. The results have
not been corrected for recovery as it cannot be assumed that recovery from
the spiked filter paper is fully representative of the range of samples
analysed. The limits of determination were 0.15 mg/dm² for GP1 and
0.010 mg/dm² for FOSE alcohol. The coefficient of variation was
determined by analysing subsamples of a popcorn bag. The coefficient of
variation for the GP1 analysis was ±12 per cent and for the FOSE
alcohol analysis was ±19 per cent.
Results
The pilot study on the use of grease proofing agents had shown that the
agent most commonly present in retail samples of paper and board (GP1)
consists of monoammonium and diammonium perfluoralkyl phosphate salts. The
pilot study also showed that GP1 may break down when heated to produce a
substance known as FOSE alcohol. These two substances were therefore
targeted in the surveillance exercise.
The concentrations of GP1 and FOSE alcohol found in the heated and
unheated samples of paper and board are given in Tables 1
and 2. The concentrations of GP1 ranged from <0.15
to 1.8
mg/dm2 paper. The highest concentrations were found in
samples of wrapping from a burger (unheated; 1.8 mg/dm2 paper)
and a microwave chip box (heated; 1.8 mg/dm2 paper).
Concentrations of FOSE alcohol ranged from <0.01 to 0.8 mg/dm2
paper in the unheated samples and <0.01 to 0.7 mg/dm2 paper
in the heated samples. The highest concentrations were found in samples of
packaging for chips (heated; 0.8 mg/dm2 paper) and popcorn
(heated; 0.7 mg/dm2 paper).
Interpretation
There is no specific legislation on the use of grease proofing agents in
paper and board. However, the samples did not exceed the recommended
levels used in for example the German standards organisation.
The pilot study confirmed that GP1 may degrade when heated to form FOSE
alcohol. If this occurred in the samples of paper and board analysed,
there would be a significant decrease in the levels of GP1 present and an
increase in the levels of FOSE. The results suggest this may occur in two
of the samples. However, there was generally no relationship between the
degree of reduction in levels of GP1 and the increase in the levels of
FOSE alcohol. This reflects the difficulties associated with the
analytical method for measuring GP1.
Contact
For further information, please contact:
Dr D Watson
MAFF, Joint Food Safety and Standards Group, Additives and Novel
Foods Division
Room 212, Ergon House, c/o Nobel House
17 Smith Square
LONDON
SW1P 3JR
Tel: +44 (0)20 7238 6250
Fax: +44 (0)20 7238 6124
| Table 1: Concentration of
grease proof agent found in paper and board used in contact with food |
Application |
No of samples |
Grease proof agent (mg/dm2 paper)1 |
unheated |
heated |
| Grease proof and baking papers for home
use |
7 |
<0.15 - 0.3 |
<0.15 - 0.4 |
| Microwave Products |
18 |
<0.15- 1.7 |
<0.15 - 1.8 |
| Take away foods |
17 |
<0.15 - 1.3 |
<0.15 - 0.8 |
| Ovenable meals |
5 |
<0.15 - 0.2 |
<0.15- 0.4 |
| Miscellaneous2
|
3 |
<0.15 - 0.7 |
<0.15-0.4 |
| Table 2 Concentration of FOSE
alcohol found in paper and board used in contact with food |
Application |
No of samples |
FOSE alcohol (mg/dm2 paper)1
|
unheated |
heated |
| Grease proof and baking papers for home
use |
7 |
<0.01 - 0.03 |
<0.01 - 0.03 |
| Microwave Products |
18 |
<0.01 - 0.06 |
<0.01 - 0.8 |
| Take away foods |
17 |
<0.01 - 0.04 |
<0.01 - 0.7 |
| Ovenable meals |
5 |
<0.01 |
<0.01 |
| Miscellaneous2
|
3 |
<0.01 - 0.02 |
<0.01 - 0.04 |
Notes:
1. The concentrations of grease proof agent and
FOSE alcohol have not been corrected for recovery. These values are
expressed as concentrations of perfluoroalkyl salts.
2. This group consists of samples of wrapping from a
curried nan sandwich, a paper disc from a Yorkshire pudding beef
dinner, and a coffee filter. |
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