Iso‐octane as fatty food simulant: Possibilities and limitations

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Abstract
A study was carried out to establish the possibilities and limitations of the application of iso‐octane as a fatty food simulant in testing commercially used food packaging materials. The overall migration from a total of 130 commercial samples, including homogeneous plastic films, laminates, polyethylene‐coated board samples and food utensils, into iso‐octane during 2 days at 20°C and into olive oil during 10 days at 40 C was determined, and the results obtained were compared with the overall migration limit. For 95% of the samples the values obtained in the iso‐octane and the olive oil tests were consistent, and led to the same conclusion concerning compliance with the overall migration limit. Comparative migration tests with six commercial food packaging materials using olive oil, HB 307, sunflower oil and iso‐octane, showed that overall migration levels vary according to the fat simulant used. In general, the deviation in migration behaviour between iso‐octane and the other fatty food simulants is of the same order of magnitude as is the deviation in migration behaviour between olive oil, HB 307 and sunflower oil. The suitability of iso‐octane as a fatty food simulant for the determination of the specific migration of individual food packaging material constituents was also investigated. For the specific migration of benzo(a)pyrene from four paperboard samples a good agreement was observed between the values obtained with iso‐octane and those obtained with olive oil. Comparable results were also obtained for the specific migration of di(2‐ethylhexyl)adipate from six plasticized PVC samples into iso‐octane and that into HB 307.