Experience in the Testing of Paper and Board for Products in Contact with Food

Name: Dr. Ralph DerraDr. Katja Zechmann

Institute: ISEGA AschaffenburgZeppelinstr. 3-563741 AschaffenburgGermany

Telephone: +49 6021 4989-0Fax: +49 6021 4989-30Email: info@isega.deWeb: http://www.isega.de

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ISEGA

Independent testing and certification institute for productsin contact with food for more than 40 years:

Pulp, paper and boardPlasticsPrinting inks, lacquers, adhesivesComposite materials

Institute for certification of production lines since 10 years

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Topics

Test methods

Conditions

Training

Test

Evaluation

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Legal Background

The implementation articel 3, point c of the 1935/2004 for paper and board is part of some national or industrial guidelines.

Rec XXXVI of the BfR

Good Manufacturing Practice Guide of the European Carton Makers Association

Industry Guideline for the compliance of paper & board materials and articles for food contact published by CEPI and CITPA

Test methods are always the standards of EN 1230.

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Testmethods

No possibility for sensorial testing of the food contact material itselfTherefore: Test of the impact by sensorial active substances into the environment or to the packed foodDue to the large variety of foods a standard test can only cover some food contact situationsThe standardisation of the sensorial test methods are based on research work of Dr. Robinson in the sixtiesThe general name for the test still is „Robinson Test“

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Third party laboratory

Producer is asking for independent Robinson test for his boardPreconditon for the laboratory as third party: Accreditation according to ISO 17025

Experience with the standards for testing Documented quality systemTrained staffTest roomEquipment

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Standards for Testing

DIN 10955 (06-2004) „Sensory Analysis –Testing of packaging materials and packages for food products“EN 1230 (02-2010) „Paper and Board intended to come in contact with foodstuffs – Sensory analysis. Part 1: Odour. Part 2: Off flavour.“ISO 13302 (08-2003) „Sensory Analysis –Method for assessing the modifications of foodstuffs flavour due to packaging“

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Standards for Testing

Similarities of all standards: Differenciationbetween examinations for Odour and Taste

DIN 10955 and ISO 13302 as „Frame“ standards relatively generally applicable

Clear methodical directive by DIN EN 1230:Exclusively for paper and board respectively

No examinations for direct contact

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Conditions for Testing

Testing Equipment:

Corresponding odour-free (glass) devices have to be at hand.

Test laboratory

Demands: (DIN 10962, ISO 8589)

Necessity of the availability of a skilled group of assessors (Panel)

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Test panel (1)

Training of the assessors according to the standards DIN 10959 and DIN 10961

Training of the assessors with odours and off-flavours by means of real samples

For further objectification of the results of evaluating tests additional „calibration“ of the assessors

CEN/TR 15645 (01-2008) „Paper and board intended to come into contact with foodstuffs - Calibration of the odour test - Part 1: Odour. Part 2: Fatty food“

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Test panel (2)

No momentary interference of the sensory abilities

Health (e.g. no cold, no allergic coryza)

No stress

No use of strongly perfumed cosmetics

No direct consumption of spicy food, coffee, tobacco products, alcohol, etc.

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Testing of Odour

Testing material (e.g.: printed board)

Evaluation of the Odour of the food contact material

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Testing of the Odour (3)

Evaluation of the odour and its intensity directly after opening of the glass

Classification of the results as a sort of pre-testing

However, the effect on the foodstuff is decisive for the evaluation of the compliance with the demands on food contact materials

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Testing for the transition of taste (1)

Food Contact Material (printed board)

Simulant (grinded milk chocolate)

Saturated solution of salts for humidity in the glass

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Use of the original foodstuff

In case of lack of knowledge, inhomogeneity orintended contact with contact various foodstuffs: Use of test simulants and increase of thesensitivity

Low natural taste

Large active surface

Testing for the transition of taste (3)Testing for the transition of taste (3)

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Test Methods

Selection based on the intention and issues of theclient:

Difference testing,p.ex. triangular tests (DIN EN ISO 4120)

Descriptive testing,p.ex. profile tests

Evaluating testing,p.ex. ranking tests

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Scale of Intensity

Int. 0: no perceptible transfer of odour / off-flavour

Int. 1: transfer of odour / off-flavour just perceptible (still difficult to define)

Int. 2: moderate transfer of odour / off-flavour

Int. 3: moderately strong transfer of odour / off-flavour

Int. 4: strong transfer of odour and off-flavour

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Example: Extended triangular test

Task given to the testers: Recognition of the deviating sample among three encoded samples (1 sample + 2 reference samples).

Evaluation of the deviation by means of a five-step intensity scale.

Additional description of the deviation starting at an evaluation of 2 or more.

Enables a statistical evaluation when performed with at least 6 testers.

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Evaluation

Sensory derogations from an evaluation of scale 3 or more on

The natural taste of the original foodstuffs has to be considered when test simulants are used.