View Report Details
Investigation of the Significant Factors in Elemental migration from Glass in Contact with Food
Project Code: A03029
Glass Technology Services
This study consisted of a programme of experimental work designed to increase understanding of migration issues related to glass materials in contact with foodstuffs. Although there was data available on most commonly used glass types, most of this work was historical and only lead migration from lead crystal had been given extensive attention from the scientific community over recent years. As manufacturing methods have developed over time, and issues such as greater recycling rates and higher rates of imported glassware occur, it was felt necessary to update this data.
The objective of the work programme was to determine which, if any, are the significant leachable elements from the range of glass compositions in common use for food contact purposes and define under what conditions this leaching is most likely to occur. The conditions used, wherever possible, simulated likely, real conditions of use that the material may experience, as well as simulating extremes of conditions of use.
Although glass is generally considered a relatively chemically inert material, it is used in a wide range of applications and there are several distinct chemical compositions used in contact with foodstuffs and beverages under different conditions. Further, certain types of glassware are often treated, coated, washed, surface damaged, cooked in, microwaved in and pasteurised in during their normal life cycle. These variables are also complicated by the widely differing rates of recycling used in different countries
Some of the files on this site may be in a format that your computer can't read. However, you can download Readers and Viewers for the following document types below: