Compliance work

Overall migration Sensory analysis

specific migration

Material analysis

Mechanical properties

permeation

PPWR/ Recycling

Overall migration acc. Reg. (EU) No 10/2011 standard test conditions (OM 0 - OM 7)

Regulation (EU) No. 10/2011 (PIM)/DIN EN 1186 classical food simulants for all filling goods (no alternative tests like Isooctane testing): A = Ethanol 10 % (v/v), B = Acetic acid 3 % (w/v), C= Ethanol 20 % (v/v), D1 = Ethanol 50 % (v/v), D2 = Vegetable oil, E = poly(2,6-diphenyl-p-phenylene oxide) (Tenax ®)

Test Method Group: Overall migration Sensory analysis

Norms:
  • DIN EN 1186-3 (2022-10) Materials and articles in contact with foodstuffs - Plastics - Part 3: Test methods for overall migration in evaporable simulants
  • DIN EN 1186-1 (2002-07) Materials and articles in contact with foodstuffs - Plastics - Part 1: Guide to the selection of conditions and test methods for overall migration
  • DIN EN 1186-2 (2022-10) Materials and articles in contact with foodstuffs - Plastics - Part 2: Test methods for overall migration in vegetable oil
  • DIN EN 1186-13 (2002-12) Materials and articles in contact with foodstuffs - Plastics - Part 13: Test methods for overall migration at high temperatures
  • DIN EN 14338 (2004-03) Paper and board intended to come into contact with foodstuffs – Conditions for determination of migration from paper and board using modified polyphenylene oxide (MPPO) as a simulant
  • DIN EN 1186-2 (2022-10) Materials and articles in contact with foodstuffs - Plastics - Part 2: Test methods for overall migration in vegetable oil
  • JRC 77515 (2012) Development of a harmonised method for specific migration into the new simulant for dry foods established in Regulation 10/2011

Required Sample Amount: 10 x DIN A4 per simulant (please label the food-contact side) or 20 containers respectively, packed in aluminium foil

Standard Tests

OM3: 2 h at 70 °C

Specific Norm: DIN EN 1186-3

Any food contact conditions that include hot-fill and/or heating up to a temperature T where 70 °C ≤ T ≤ 100 °C for maximum of t = 120/2^((T-70)/10) minutes, which are not followed by long term room temperature or refrigerated storage.

OM6: 4 h at 100 °C

Specific Norm: DIN EN 1186-3

Any food contact conditions at a temperature exceeding 40 °C, and with foods for which point 4 of Annex III assigns simulants A, B, C or D1. Test OM 6 covers also food contact conditions described for OM0, OM1, OM2, OM3, OM4 and OM5. It represents worst case conditions for food simulants A, B, C and D1 in contact with non-polyolefins.

OM4: 1 h at 100 °C

Specific Norm: DIN EN 1186-3

High temperature applications for all food simulants at temperature up to 100 °C.

OM7: 2 h at 175 °C

Specific Norm: DIN EN 1186-13

High temperature applications with fatty foods exceeding the conditions of OM5.Test OM 7 covers also food contact conditions described for OM 0, OM1, OM2, OM3, OM4, OM5. It represents the worst case conditions for fatty food simulants in contact with non-polyolefins. In case it is technically not feasible to perform OM7 with food simulant D2 the test can be replaced by either test OM8 or test OM9 as appropriate given the intended or foreseeable use. Both tests involve testing at two test conditions for which a new test sample shall be used for each test.

OM1: 10 days at 20 °C

Specific Norm: DIN EN 1186-3

Any food contact at frozen and refrigerated conditions.

OM2: 10 days at 40 °C

Specific Norm: DIN EN 1186-3

Any long term storage at room temperature or below, including when packaged under hot-fill conditions, and/or heating up to a temperature T where 70 °C ≤ T ≤ 100 °C for a maximum of t = 120/2^((T-70)/10) minutes. Test OM 2 covers also food contact conditions described for OM 0, OM 1 and OM 3.

OM5: 2 h at 100 °C (or 1 h at 121°C)

Specific Norm: DIN EN 1186-3

High temperature applications up to 121 °C. Test OM 5 covers also food contact conditions described for OM 0, OM1, OM2, OM3, OM4. It represents the worst case conditions for all food simulants in contact with polyolefins. When testing materials with a polyolefin food contact layer, OM5 allows to clear the material for any use condition even exceeding 121°C (within the limits of technical suitability and SML compliance).

OM0: 30 min at 40 °C

Specific Norm: DIN EN 1186-3

Any food contact at cold or ambient temperatures and for a short duration (≤ 30 minutes).
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