Testing

Recommendation XV. Silicones;

Recommendation XXI. Commodities based on natural and synthetic rubber

Recommendation XXI/1. Commodities based on natural and synthetic rubber in contact with food

Recommendation XXXVI. Paper and board for food contact

Recommendation XXXVI/1. Cooking Papers, Hot Filter Papers and Filter Layers

Recommendation XXXVI/2. Paper and Paperboard for Baking Purposes

The main updates to this food contact material recommendations include the updated list of authorised substances for rubber and paper products and the test method for VOCs for silicone, with the conformity limit remaining unchanged at 0.5%.

Before then, the test method for silicone VOCs was specified in the Recommendation by means of a note "61st Communication on testing of plastics in Bundesgesundheitsbl 46 (2003) 362", which required the selection of test conditions according to the actual temperature of the product. The test conditions have to be selected according to the actual operating temperature of the product. With this update, the test method has been changed to "Determination of volatile organic compounds in silicone products" (Bestimmung von flüchtigen Verbindungen in Bedarfsgegenständen aus Silikon), which stipulates that the VOC test for silicone products no longer distinguishes between the conditions of use, but rather the test conditions are unified at 200°C for 4h.

New test method for VOC of silicone products

Three parallel samples are required for each test, so requiring a total sample volume of at least 30g, Take care to expose the sample to open air for as short a time as possible to reduce the absorption of moisture.

Before the test, the weighing tray was baked at 200℃ for 4 h and then cooled in a desiccator for 60 min. to accurately determine the weight recorded as Mleer. Weigh 10g of the test sample in a weighing tray cut into approximately 1*2cm pieces and placed in such a way that there is as little overlap as possible. The sample and the weighing tray are first pretreated by baking at 100±5℃for 60 minutes to remove the adsorbed water from the surface of the sample. After pretreatment the samples were cooled in the desiccator for 30 minutes and the total weight of the samples and weighing trays were weighed and recorded as MKond. The pretreated samples and the weighing trays were then placed in an oven at a constant temperature of 200±5℃, baked for 4h and then quickly transferred to a desiccator to cool for 60±5 minutes, and the total weight was determined and recorded as MHT.

The formula for calculating VOC of silica gel products is:

VOC(%) = [(MKond - MHT) / (MKond - Mleer)]*100

Other German standards updated

In addition to the above-mentioned BfR recommendations for food contact materials, The updated German standard for sensory analysis of food contact materials DIN 10955:2023-02 also came into force in February this year. Compared to the DIN 10955:2004-06 version, changes have been made mainly in terms of expanding the scope of food contact materials and articles, updating normative references, adding or amending test samples, test substances, test methods, test devices, test conditions and screening terminology. 

AGC reminds: Relevant enterprises should pay close attention to the information on changes in standards, carry out relevant production and operation activities in strict accordance with the new standards, and update the test reports of relevant products in a timely manner so that the products can meet the latest requirements and be sold smoothly.