Migration by “direct” or “indirect” food contact?

This work investigated the simplification that migration from food contact materials into dry food virtually exclusively proceeds through the gas phase, which would imply that the migration of essentially non-volatile components were negligible. It is shown that this is not necessarily appropriate.
For non-volatile poly alpha olefins, the migration into polenta and a baking mix reached 64% and 66%, respectively. Migration of involatile substances into dry foods implies diffusion through the paper to the small contact points. The diffusion rates within the FCM and the food are other determining factors (Food Additives & Contaminants: Part A, 14 October 2014).
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