What is BS EN 14338-Conditions for the determination of migration from paper and board about?
BS EN 14338 is a European standard on paper and board intended to encounter foodstuffs that discuss the conditions for determination of migration from paper and board using modified polyphenylene oxide (MPPO) as a simulant to ensure foodstuffs are safe for consumption.
BS EN 14338 specifies a method to assess the transfer or migration of specific volatile and semi-volatile substances from paper and board.
The test method under BS EN 14338 is developed for paper and board intended to encounter dry, non-fatty foodstuffs and paper and board for baking purposes. In the last case, the modified polyphenylenoxide (MPPO) can be seen as a substitute simulant for fatty contact.
Note: MPPO can also be seen as a substitute simulant for olive oil.
Who is BS EN 14338-Conditions for determination of migration from paper and board for?
BS EN 14338 on the conditions for determination of migration from paper and board is useful for:
- Foodstuff manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS EN 14338-Conditions for the determination of migration from paper and board?
Paper and board are manufactured from cellulose-based natural fibres from bleached and unbleached fibre material. Paper and board may contain functional additives and synthetic fibres. Paper and board may also contain other treatment agents and polymeric binders for organic and inorganic pigment.
BS EN 14338 provides you with guidance on apparatus, modified polyphenylene oxide (MPPO), 60 mesh to 80 mesh, sample preparation, procedures, expression of results, test reports, etc.
The methods and procedures provided by BS EN 14338 assist you in the determination of migration from paper and board and ensuring a reduction in the risk to human health due to the consumption of food additives and contaminants.
With obedience and compliance to BS EN 14338, you can enhance foodstuffs’ effectiveness and efficacy, hence, improving the quality and subsistence of foodstuffs