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Abstract from the directive of european comunity 1935/2004

introduction

  1. In the table below, which reports an exemplifying list of alimentary products, the following abbreviations are used to indicate the simulators to be used in migration tests relative to the alimentary product or group of alimentary products:

    A simulator:
    distilled or equivalent quality water:

    B simulator:
    3% (wt/v) acetic acid in aqueous solution;

    C simulator:
    10% (v/v) ethanol in aqueous solution;

    D simulator: rectified olive oil: in the case that other simulators need to be used due to technical reasons associated with the analysis method, the olive oil must be replaced by a mixture of synthetic triglycerides or by sunflower oil.

  2. For each alimentary product or group of alimentary products, only the simulator or simulators marked with X must be applied, for each simulator using a new specimen of the materials and objects in question. The lack of X symbol means that no migration test is required for that item or sub-item.

  3. When a number is given with the X symbol, separated from it by a bar, divide the migration test result by the number itself. This number - called the << reduction coefficient >> - conventionally takes into account the higher extractive power of the simulator of fat food with respect to some kinds of alimentary products.

  4. When a bracketed a is given near the X symbol, use only one of the two listed simulators:
    - if the pH of the alimentary product is higher than 4.5, use the A simulator,
    - if the pH of the alimentary product is less than or equal to 4.5, use the B simulator.

  5. If the alimentary product is reported in the list both in a specific and general item, use only the simulator(s) as provided in the specific item.
(*) This test is performed only if pH is lower than or equal to 4.5.
(**) This test can be performed for liquids or beverages with proof higher than 15%, with ethanol in aqueous solution of analogous concentration.
(***) The test with D simulator can be omitted if it can be shown - by appropriate test - that no "fatty contact" with the plastic material occurs.
Reference
Number
Aliment denomination Simulator to be used
A B C D
01. Beverages        
01.01

Non-alcoholic beverages or beverages with proof less than 5% vol:

water, ciders, natural or concentrated fruit or vegetable juices, musts, fruit creams, lemonades, soda, syrups, bitter, vegetable infusions, coffee, tea, liquid chocolate, beers and others.
X(a) X(a)    
01.02 Beverages with proof equal or higher than 5% vol: Beverages listed in item 01.01 but with proof equal to or higher than 5% vol: wines, brandies, liqueurs   X(*) X(**)  
01.03 Others: non-denatured ethanol   X(*) X(**)  
02. Cereals, cereals derivatives, products of biscuit factory, bakery and confectionery        
02.01 Starches and feculas        
02.02 Cereals in original state, as flakes, as small straws (including pop corn, corn flakes and the like)        
02.03 Cereal flour and bran        
02.04 Alimentary pastes        
02.05 Products of dry bakery, dry biscuit factory and dry confectionery:        
  A: with fat substances on the surface       X/05
  B: others X      
02.06 Products of fresh bakery and confectionery:
       
  A:with fat substances on the surface       X/05
  B: others X      
03. Chocolate, sugar and their derivatives, sweets        
03.01 Chocolate, chocolate-coated products, succedanea and succedanea-coated products       X/05
03.02 Sweets:        
  A. In solid form:       X/05
 

I. with fat substances on the surface

       
 

II. others

       
  B. In paste form:        
 

I. with fat substances on the surface

      X/03
 

II. wet

       
03.03 Sugars and sugar-based products:        
 

A. Solids

       
 

B. Honey and the like

X      
 

C. Molasses and sugar syrups

X      
04. Fruit, vegetables and their derivatives        
04.01 Fresh or refrigerated entire fruit        
04.02 Transformed fruit        
  A. Dried or dehydrated, entire or floured or powdered fruit        
  B. Fragmented, mashed or pulped fruit        
  C. Preserved fruit (jam and the like - entire or fragmented, floured or powdered fruit, preserved in liquid medium):        
 

I. in aqueous medium

X(a) X(a)    
 

II. in oily medium

X(a) X(a)   X
 

III. in alcoholic medium (< 5% vol)

  X(*) X  
04.03 In-shell fruit (peanuts, chestnuts, almonds, big chestnuts, hazel-nuts, common walnuts, pine-seeds and the like):        
  A. peeled, dried        
  B. peeled and toasted       X/5(***)
  C. pulped or as a cream X     X/3(***)
04.04 Fresh or refrigerated entire vegetables        
04.05 Transformed vegetables        
  A. Dried or dehydrated vegetables, entire, floured or powdered        
  B. Fragmented mashed vegetables X(a) X(a)    
  C. Preserved vegetables:        
 

I. in aqueous medium

X(a) X(a)    
 

II. in oily medium

X(a) X(a)   X
 

III. in alcoholic medium (< 5% vol.)

  X(*) X  
05. Fat and oils        
05.01 Natural or transformed fats and animal and vegetable oils (including cocoa-butter, lard, melted butter)       X
05.02 Margarine, butter and other fats consisting of emulsions of water in oil       X/2
06. Animal products and eggs        
06.01 Fishes:        
  A. fresh, refrigerated, salted, smoked X     X/3(***)
  B. pulped X     X/3(***)
06.02 Crustacean and molluscs (including oysters, mussels and slugs) free from their protective natural shell) X      
06.03 Meat of any zoological species (including fowls and game birds):        
  A. fresh, refrigerated, salted, smoked X     X/4
  B. pulped or as cream X     X/4
06.04 Transformed meat-based products (ham, salame, bacon and others) X     X/4
06.05 Meat and fish preserves and semi-preserves        
  A. in aqueous medium X(a) X(a)    
  B. in oily medium X(a) X(a)   X
06.06 Shell-free eggs:        
  A. powdered or dried        
  B. others X      
06.07 Yolk:        
  A. liquid X      
  B. powdered or frozen        
06.08 Dried albumen        
07. Dairy products        
07.01 Milk:        
  A. whole X      
  B. partially dehydrated X      
  C. partially or totally skimmed X      
  D. totally dehydrated X      
07.02 Yoghurt-like fermented milk, beaten milk and its association with fruit and fruit derivatives   X    
07.03 Cream and sour cream X(a) X(a)    
07.04 Cheese:        
  A. whole and with rind        
  B. melted X(a) X(a)    
  C. all the others X(a) X(a)   X/3
07.05 Rennet:        
  A. liquid or pulped X(a) X(a)    
  B. powdered or dried        
08. Various products        
08.01 Vinegar   X    
08.02 Fried or roasted food        
  A. chips, pancakes and the like       X/5
  B. of animal origin       X/4
08.03 Preparations for soups and broth, prepared soups and broth (extracts, concentrated); composite alimentary homogenates, prepared dishes: preparations,        
  A. powdered or dried:        
 

I. with fat substances on the surface

      X/5
 

II. others

       
  B. liquid or pulped        
 

I. with fat substances on the surface

X(a) X(a)   X/3
 

II. others

X(a) X(a)    
08.04 Yeast and fermentative substances        
  A. as paste X(a) X(a)    
  B. dried        
08.05 Alimentary salt        
08.06 Sauces:        
  A. without fat substances on the surface X(a) X(a)    
  B. mayonnaise, sauces derived from mayonnaise, creams for salads and other emulsified dressing creams (emulsions like oil in water) X(a) X(a)   X/3
  C. sauces containing oil and water in two layers X(a) X(a)   X
08.07 Mustard (apart from the powdered ones included in item 08.17) X(a) X(a)   X/3(***)
08.08 Canape', sandwiches, toasts and the like, containing every kind of food:        
  A. with fat substances on the surface       X/5
  B. others        
08.09 Ice creams X      
08.10 Dried food:        
  A. with fatty substances on the surface       X/5
  B. others        
08.11 Frozen and deep-frozen food        
08.12 Concentrated hydro-alcoholic extract, with proof equal to or higher than 5% vol.   X(*) X  
08.13 Cocoa:        
  A. powdered cocoa       X/5(***)
  B. pulped cocoa       X/3(***)
08.14 Coffee, even roasted or caffeine-free or soluble, grained or powdered coffee surrogates        
08.15 Liquid coffee extract X      
08.16

Aromatic plant and other plants:

camomile, mallow, mint, tea, lime and other plants

       
08.17

Natural spices and flavours:

cinnamon, cloves, powdered mustard, pepper, vanilla, saffron and others