Experience in the Testing of Paper and

Board for Products in Contact with Food

Name: Dr. Ralph Derra

Dr. Katja Zechmann

Institute: ISEGA Aschaffenburg

Zeppelinstr. 3-5
63741 Aschaffenburg
Germany

Telephone: +49 6021 4989-0

Fax: +49 6021 4989-30
Email: info@isega.de
Web: http://www.isega.de
 ISEGA

Independent testing and certification institute for products

in contact with food for more than 40 years:
ƒ Pulp, paper and board
ƒ Plastics
ƒ Printing inks, lacquers, adhesives
ƒ Composite materials

Institute for certification of

production lines since 10 years

Dr. Derra, „JRC, ISPRA“, 29 November 2011 2

 Topics

ƒ Test methods
ƒ Conditions
ƒ Training
ƒ Test
ƒ Evaluation

Dr. Derra, „JRC, ISPRA“, 29 November 2011 3

 Legal Background

ƒ The implementation articel 3, point c of the 1935/2004

for paper and board is part of some national or
industrial guidelines.
¾ Rec XXXVI of the BfR
¾ Good Manufacturing Practice Guide of the European Carton
Makers Association
¾ Industry Guideline for the compliance of paper & board
materials and articles for food contact published by CEPI and
CITPA
ƒ Test methods are always the standards of EN 1230.
Dr. Derra, „JRC, ISPRA“, 29 November 2011 4
 Testmethods

ƒ No possibility for sensorial testing of the food contact

material itself
ƒ Therefore: Test of the impact by sensorial active
substances into the environment or to the packed food
ƒ Due to the large variety of foods a standard test can
only cover some food contact situations
ƒ The standardisation of the sensorial test methods are
based on research work of Dr. Robinson in the sixties
ƒ The general name for the test still is „Robinson Test“

Dr. Derra, „JRC, ISPRA“, 29 November 2011 5

 Third party laboratory

Producer is asking for independent Robinson

test for his board
ƒ Preconditon for the laboratory as third party:
Accreditation according to ISO 17025
¾ Experience with the standards for testing
¾ Documented quality system
¾ Trained staff
¾ Test room
¾ Equipment

Dr. Derra, „JRC, ISPRA“, 29 November 2011 6

 Standards for Testing

ƒ DIN 10955 (06-2004) „Sensory Analysis –

Testing of packaging materials and packages for
food products“
ƒ EN 1230 (02-2010) „Paper and Board intended
to come in contact with foodstuffs – Sensory
analysis. Part 1: Odour. Part 2: Off flavour.“
ƒ ISO 13302 (08-2003) „Sensory Analysis –
Method for assessing the modifications of
foodstuffs flavour due to packaging“
Dr. Derra, „JRC, ISPRA“, 29 November 2011 7
 Standards for Testing

ƒ Similarities of all standards: Differenciation

between examinations for Odour and Taste
ƒ DIN 10955 and ISO 13302 as „Frame“ standards
relatively generally applicable
ƒ Clear methodical directive by DIN EN 1230:
¾ Exclusively for paper and board respectively
¾ No examinations for direct contact

Dr. Derra, „JRC, ISPRA“, 29 November 2011 8

 Conditions for Testing

ƒ Testing Equipment:
¾ Corresponding odour-free (glass) devices have to be
at hand.

ƒ Test laboratory
¾ Demands: (DIN 10962, ISO 8589)

ƒ Necessity of the availability of a skilled group of

assessors (Panel)

Dr. Derra, „JRC, ISPRA“, 29 November 2011 9

 Test panel (1)

ƒ Training of the assessors according to the standards DIN

10959 and DIN 10961
ƒ Training of the assessors with odours and off-flavours by
means of real samples
ƒ For further objectification of the results of evaluating tests
additional „calibration“ of the assessors
¾ 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“

Dr. Derra, „JRC, ISPRA“, 29 November 2011 10

 Test panel (2)

ƒ No momentary interference of the sensory

abilities
¾ Health (e.g. no cold, no allergic coryza)
¾ No stress
¾ No use of strongly perfumed cosmetics
¾ Nodirect consumption of spicy food, coffee, tobacco
products, alcohol, etc.

Dr. Derra, „JRC, ISPRA“, 29 November 2011 11

 Testing of Odour

Testing material
(e.g.: printed board)

ƒ Evaluation of the Odour

of the food contact material

Dr. Derra, „JRC, ISPRA“, 29 November 2011 12

 Testing of the Odour (3)

ƒ Evaluation of the odour and its intensity directly

after opening of the glass
ƒ Classification of the results as a sort of pre-
testing
ƒ However, the effect on the foodstuff is decisive
for the evaluation of the compliance with the
demands on food contact materials

Dr. Derra, „JRC, ISPRA“, 29 November 2011 13

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

Dr. Derra, „JRC, ISPRA“, 29 November 2011 14

 Testing for the transition of taste (3)

ƒ Use of the original foodstuff

ƒ In case of lack of knowledge, inhomogeneity or
intended contact with contact various foodstuffs:
Use of test simulants and increase of the
sensitivity
¾ Low natural taste
¾ Large active surface

Dr. Derra, „JRC, ISPRA“, 29 November 2011 15

 Test Methods

Selection based on the intention and issues of the

client:
¾ Difference testing,
p.ex. triangular tests (DIN EN ISO 4120)
¾ Descriptive testing,
p.ex. profile tests
¾ Evaluating testing,
p.ex. ranking tests

Dr. Derra, „JRC, ISPRA“, 29 November 2011 16

 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

Dr. Derra, „JRC, ISPRA“, 29 November 2011 17

 Example: Extended triangular test

ƒ Task given to the testers: Recognition of the deviating

sample among three encoded samples (1 sample + 2
reference samples).
ƒ Evaluation of the deviation by means of a five-step
intensity scale.
ƒ Additional description of the deviation starting at an
evaluation of 2 or more.
ƒ Enables a statistical evaluation when performed with at
least 6 testers.

Dr. Derra, „JRC, ISPRA“, 29 November 2011 18

 Evaluation

ƒ Sensory derogations from an evaluation of scale

3 or more on
ƒ The natural taste of the original foodstuffs has to
be considered when test simulants are used.

Dr. Derra, „JRC, ISPRA“, 29 November 2011 19