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PUBLISHER:
No. 4 /July 2016
Publisher: Prof. Dr. Reinhard Matissek – Food Chemistry Institute (LCI) of the
Association of the German Confectionery Industry (BDSI), Cologne
Minimisation of Mineral Oil
Components in Foods
Research project to identify sources of migration
and minimisation measures
Prof. Dr. Reinhard Matissek, Anna Dingel, Julia Schnapka,
Food Chemistry Institute (LCI) of the Association of the German
Confectionery Industry (BDSI), Cologne
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Minimisation of Mineral Oil Components
in Foods
Research project to identify sources of migration and minimisation measures
Prof. Dr. Reinhard Matissek, Anna Dingel, Julia Schnapka, Food Chemistry Institute (LCI)
of the Association of the German Confectionery Industry (BDSI), Cologne
SUMMARY
Mineral oil components occur in the environment all around us and can therefore migrate into foods in
very different ways. These components primarily involve mineral oil saturated hydrocarbons (MOSH) and,
to a lesser degree, mineral oil aromatic hydrocarbons (MOAH). MOSH are easily absorbed from foods and
can accumulate in human fat tissues and various organs. The toxicological effects of MOSH and MOAH can
only be derived from animal experiments because there are currently no studies on humans available. It
is recommended to minimise the intake of MOSH and MOAH as much as possible.
The main source of migration of mineral oil components into both raw materials and foods is not caused
by the food industry itself but rather by recycled cardboard boxes, paper and corrugated cardboards as
well as jute bags. Through targeted measures such as switching to fresh fibres, the use of mineral-oil-free
printing inks, and/or the introduction of suitable barriers, manufacturers have already optimised many
product packaging solutions and hence reduced the migration of mineral oil components. However, it
would ultimately be more effective if newspaper publishers used mineral-oil-free printing inks in order to
close off the migration of mineral oil components in the recycling loop. During the transport and storage
of raw materials, it is also important that the material used (e. g., cardboard boxes, paper and jute bags)
does not provide a source of migration for MOSH/MOAH.
The participation of all stakeholders – from the farming sector to the raw materials trade, the transportation sector, the food industry, the packaging industry, food traders, and the printing ink industry, including
newspaper publishers, – is required to minimise mineral oil components in foods. A current research project of the Food Chemistry Institute (LCI) of the Association of the German Confectionery Industry (BDSI)
has significantly helped to gain more insights. The project culminated in a comprehensive catalogue of
possible minimisation measures.
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INTRODUCTION
Over the last few years various foods have been
found to contain traces of mineral oil components.
These components are a complex mixture that primarily involve mineral oil saturated hydrocarbons
(MOSH) and, to a lesser degree, mineral oil aromatic hydrocarbons (MOAH). Both MOSH and MOAH
occur in the environment all around us. This is not
surprising considering the amount of mineral oil
that is being used. According to the International
Energy Agency (IEA), approximately 15 billion litres
of mineral oil were consumed daily in 2015, most
of which was burned [1]. Correspondingly, there are
multiple ways in which mineral oil components can
migrate into foods.
The fact that mineral oil components can migrate
into foods was discovered by research done at the
Zurich Canton Laboratory/Switzerland [2]. At that
time the cause was identified as cardboard made
from recycled newspapers which has now been
determined as the main source. Recycled cardboard contains mineral oil based printing inks
commonly used in newspaper printing. According to
the German Federal Environment Agency (UBA) over
60,000 tonnes of mineral oil are transferred annually to the European recycling loop via this source
alone [3]. MOSH/MOAH from recycled cardboards,
paper and corrugated cardboards can migrate
into foods by way of their vaporisation. The initial
findings concerned dry foods with a large surface
area (e. g., rice, oatmeal, flour, and pasta) that were
packaged directly in paper or cardboard. Fatty foods
(e. g., pizza) were later also found to be affected.
Mineral oil components are even found in plantand animal-based foods that were not packaged in
paper or cardboard.
The efforts required to minimise MOSH/MOAH
in foods are immense. This is because there are
numerous possible sources of migration along the
food processing chain – from harvest and transport
to the processing and storage of raw materials and
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foods – and because many different stakeholders
are involved in this chain worldwide. Moreover, the
scientific analysis of MOSH and MOAH is extremely
challenging. In order to identify and close off additional sources of migration and also to optimise their
own internal analytics, the Food Chemistry Institute
(LCI) of the Association of the German Confectionery
Industry (BDSI) began a three-year scientific
research project into the “Minimisation of MOSH/
MOAH in foods” in 2013. This has led to good results
and practical outcomes.
What are MOSH and MOAH?
Mineral oil primarily consists of hydrocarbons which
can be divided into two chemically and structurally
different fractions: MOSH and MOAH. Both fractions
include a wide variety of compounds with carbon
chains ranging from 10 to 50 atoms long.
MOSH are saturated paraffinic, i.e. open-chain,
often branched and naphthene (cyclic) hydrocarbons with low to medium viscosity. MOAH include
various aromatic hydrocarbons, which mainly consist of one to four ring systems and are up to 97%
alkylated.
How do mineral oil components MIGRATE
inTO food?
Mineral oil components are ubiquitous, i. e. they
occur in the environment all around us. Therefore
an environment-related “background level contamination” of food raw materials with mineral oil
hydrocarbons is given, e. g. caused by combustion
processes (including engine emissions, emissions
from energy supply and industrial plants, etc.) as
well as particulate matter from paved roads.
During harvest, mineral oil components can migrate
into foods via pesticides or lubricating/hydraulic oils
from harvesting machinery. The treatment of crops
with mineral-oil-based substances, e. g. anti-foam/
release agents, or – as in the case of soybeans –
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dust-binding agents (antidusting), or special spray
for gloss, is another possible source. Furthermore,
MOSH/MOAH can also migrate into foods during
the processing of raw materials, e. g. through oiling
machine parts or grease used in maintenance and
repair work [4, 5]. Other sources of migration are
certain registered food additives and processing
aids used in all areas of food processing. In these
cases, migration is often limited to the MOSH fraction because purified products (e. g. wax) originating
from mineral oils are involved. Figure 1 displays the
various potential sources of migration discovered by
the research project of the BDSI/LCI – a milestone in
its field.
Additives
Processing Aids
Migration
Primary Products
Cultivation/
Harvest
Commodity
Trading
End Products
Production
Food Trade
Contamination
Figure 1: Research milestone – discovery of the various potential
sources of migration for mineral oil hydrocarbons into raw
materials and foods.
The research project also confirmed that jute and
sisal bags used for transporting and storing both
raw materials and foods presented another source
of migration (see also text in box as well as Figure 2).
3
However, the main sources of migration are cardboard boxes, cardboards and corrugated cardboard
made from recycled fibres. The latter are used as socalled dressings (e. g. for lining ship containers) to
control humidity (Figure 3). Recycled cardboard can
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Jute and sisal bags are often used to transport
food raw materials. The fibres are treated with
batching oils to facilitate the production of
bags. In 1998 already, the International Jute
Organization (IJO) issued a recommendation
for the purity requirements of batching oils [6].
According to this, jute bags coming into contact
with specific foods may only be manufactured
using suitable vegetable oils and may not
contain toxic components. Furthermore, they
may not transfer off-flavours or off-tastes to
foods. In addition to the general requirements,
for jute bags intended to transport and store
cacao beans, coffee beans, and nuts, the IJO
specified a maximum value of unsaponifiable
components of < 1.250 mg/kg of jute fibres.
The measurement of the unspecific sum
parameter ‘unsaponifiables’ was selected back
then so that in countries producing jute bags,
the IJO recommendation could be easily tested
by using simple laboratory equipment, instead
of the otherwise costly mineral oil hydrocarbon
analysis requiring complex devices. In 2004,
in its statement on the use of batching oils in
jute and sisal bags, the European Food Safety
Authority (EFSA) confirmed the aforementioned
recommendation of the IJO from a toxicological
perspective [7]. However, in light of the persisting MOSH/MOAH contents (Figure 2), those
responsible should ensure that the guidelines
are applied and implemented, i. e. that bags
produced for the food industry should not
contain any mineral oil components.
also contain mineral oil components from the printing inks used in newspaper printing. These components by way of their vaporization are transferred
from the cardboard packaging to raw materials and
foods.
In addition to recycled cardboard, the adhesives/
hotmelts used to produce packaging and the printing inks used to print packaging, both of which
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MOSH (blue), MOAH (red)
Figure 2: The box-plot representation of the MOSH/MOAH contents
in jute and sisal bags shows the interquartile range defined by
the 25th and 75th percentiles (box) as well as the maximum and
minimum of the data set.
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In the case of dry food stored at room temperature,
mineral oil hydrocarbons migrate into foods via
vaporisation, transport in the gas phase, and
recondensation. This is limited to compounds
with a certain vapor pressure (e. g. hydrocarbons
< C24). Inner packaging made of paper, polyethylene (PE), or polypropylene (PP) can delay the migration but not completely prevent it. Only packaging
that contains aluminium and polyethylene terephthalate (PET) as well as special films are considered to be migration-proof functional barriers [9, 10].
However, these also have disadvantages. Not only
is the production of aluminium foil for inner bags or
the coating of cardboard energy-intensive but also
detrimental to the recycling process and therefore
a strain on the environment. Moreover, the use of
contain mineral oils, were identified as sources of
migration for mineral oil components.
Packaging manufacturers now switch to cardboard
made from fresh fibres, print with mineral-oil-free
printing inks, and introduce suitable protective
barriers, such as films. However, this only partially
solves the problem as mineral oil components from
additional transport cardboard packaging, from
dressings, or from adjacent packages in warehouses
or households can still migrate into foods.
As part of the research project of the BDSI/LCI,
many raw materials were analysed with respect
to their MOSH/MOAH content. It was shown, for
example, that cocoa beans do not naturally contain
MOSH/MOAH [8], which means that these substances can only migrate into the raw materials/
foods during transport and storage along the food
processing chain. The same applies to nearly all
raw materials, especially those that are transported
and stored in a similar manner. Figure 4 shows the
results of a few analysed raw materials. While
MOSH/POSH contents were measured in many raw
materials (for POSH, see the section “Analysis” on
page 7, it was only possible to quantify MOAH in
certain groups of raw materials (e.g., coffee beans,
cacao masses, vegetable fats, and spices).
MOSH (blue), MOAH (red)
Figure 3: The box-plot representation of the MOSH/MOAH contents
in recycled cardboard and dressings (corrugated cardboard for
lining transport containers) shows the interquartile range defined
by the 25th and 75th percentiles (box) as well as the maximum and
minimum of the data set.
films impermeable to water vapor can also lead to
increased bacterial growth in food as well as the loss
of crispiness in baked goods [9]. The development
of MOSH/MOAH-proof films or coatings is currently
the subject of intensive research in the packaging
industry. They are necessary since product-specific
quality requirements must be considered.
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Figure 4: The box-plot representation of the MOSH/POSH and MOAH contents in various raw materials shows the interquartile range defined
by the 25th and 75th percentiles (box) as well as the maximum and minimum of the data set (sorted according to ascending MOSH/POSH
medians; POSH = polyolefin oligomeric saturated hydrocarbons, which cannot be analytically distinguished from MOSH) .
HEALTH RISk ASSESSMENT, UPTAkE, AND
RECOMMENDATIONS
Mineral oil hydrocarbons such as MOSH and MOAH
are easily absorbed by the human body (up to 90%).
It has been proven that MOSH with a chain length
ranging from 16 carbon atoms (C16) up to C35 or
higher accumulate in human fat tissues and various
organs [2, 4, 11]. In contrast, MOSH with a hydrocarbon chain length of less than C16 do not accumulate in the human body [4, 12]. The Federal
Institute for Risk Assessment (BfR) therefore derived
a guideline value of 12 mg/kg food for the tolerable
migration of MOSH with a hydrocarbon chain length
from C10 to C16 to foods. For a chain length from
C16 to C20, this value equals to 4 mg/kg [13, 14].
According to the BfR, the migration of MOSH should
be minimised as much as technically possible. Since
MOAH predominantly consist of alkylated aromatic
hydrocarbons, the BfR believes that it cannot be dismissed that those fractions also can contain carcinogenic substances. Thus, a detectable migration of
MOAH in foods should not take place [14]. The estrogenic effects of MOAH were demonstrated in animal
studies [15]. Up to now, no toxicological studies on
the effects of absorbed mineral oil components on
humans are available [14].
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With respect to the uptake of mineral oil components, in a recent estimate from May 2012, the
EFSA assumes a daily MOSH absorption of
0.03–0.3 mg/kg body weight in adults. The rate of
uptake can be even higher in children [4]. According to the estimates of the EFSA, the resorption
of aromatic hydrocarbons (MOAH) is approximately 20% of that for MOSH (i.e. 0.006–0.06 mg/kg
body weight per day). There are currently no legal
guidelines that regulate the content of mineral oil
components in foods. Due to insufficient data, the
Joint FAO/WHO Expert Committee on Food Additives (JECFA) withdrew the temporary ADI (acceptable
daily intake) in 2012.
The analysis of MOSH and MOAH is a
difficult task
Determining the content of mineral oil components
in foods can be challenging, especially since it is
a complex mixture that must be quantified as the
sum of all its components. Because of the huge
number of compounds, the analysis of individual
components is not possible. That is why the gasphase chromatographic analysis of complex mineral
oil mixtures results in very broad signals instead of
sharp peaks. In such cases, analytic chemists speak
of chromatographic humps (or unresolved complex
mixtures – UCM; see Figure 5).
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Based on the current technology, MOSH and
MOAH can be most reliably analysed using an on-line
coupled liquid chromatography-gas chromatography flame ionisation detector (LC-GC-FID). At
the international level, researchers are currently
developing a standardised reference analysis
method, which is verified in inter-laboratory tests.
A standard entitled “Foodstuffs – vegetable oils and
foods based on vegetable oil – determination of
mineral oils from saturated hydrocarbons (MOSH)
and aromatic hydrocarbons (MOAH) with on-line
HPLC-GC-FID (DIN EN 16995)” has been drafted. The
standard is important for reliably comparing values
measured in different laboratories. The analysis is
further complicated by polyolefin oligomeric saturated hydrocarbons (POSH), which are MOSH-like
structures that can migrate from polyethylene (PE)
or polypropylene (PP) films into foods. These cannot
be readily distinguished from MOSH. A comprehensive gas chromatography coupled with time-of-flight
mass spectroscopy (GC x GC ToF-MS) can be helpful
in this respect. This particularly complex high-tech
measurement method is commonly used in the Food
Chemistry Institute (LCI).
Voltage
„Hump“
Figure 5: Representation of a chromatographic hump. Here: MOSH chromatogram of a sample from recycled cardboard.
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Possibilities for minimising MOSH and
MOAH in foods
From the perspective of the BfR, the Federal Ministry
of Food and Agriculture (BMEL), the UBA, and the
food industry, one of the main sources of migration
of mineral oil components into foods could be closed off by using mineral-oil-free printing inks based
on vegetable oils in newspaper printing. According
to the UBA, in the EU alone the annual transfer of
more than 60,000 tonnes of mineral oil to the recycling loop could be effectively prevented at a comparatively low total cost [16]. Although tackling the
problem at its source would be the most effective,
and even though printing inks based on vegetable
oil are already available, the newspaper industry
has not yet made any changes.
The food industry has been working for years to
minimise the migration of MOSH/MOAH in those
areas in which they can exert a direct influence. Also
the paper industry has been addressing the problem for quite some time. Seeing as much has been
undertaken in the past and still a lot is currently
being done on a national level, German products
perform relatively well in international comparisons.
The following approaches for reducing mineral oil
components in foods have already been implemented, tested, or are possible:
•Many food producers have started using fresh
fibre cardboard instead of recycled cardboard for
packaging. However, this is only a partial solution: mineral oil components can also migrate to
raw materials and foods from jute and sisal bags,
transport packaging, corrugated cardboard used
to line transport containers or from adjacent cardboard packaging. Moreover, the UBA does not
prefer this solution as the use of recycled paper
is more environmentally friendly and sustainable.
•The food industry has also switched to mineral-oil-free printing inks for printing packaging.
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•The introduction of suitable barriers between
foods and packaging cardboard (e. g. coating of
the inside of the carton with composite film or the
use of inner bags). Since product-specific quality
requirements must be considered, the development of MOSH/MOAH-proof films or coatings is
currently the subject of intensive research in the
packaging industry. There are, however, some
disadvantages, including a greater strain on the
environment since composite packaging is not
readily recycled and because aluminium production is energy-intensive. Films impermeable to
water vapour can also lead to increased bacterial
growth in food as well as the loss of crispiness
in baked goods. Like special films, they are not
appropriate for all foods.
•The paper industry has already reduced the use
of recycled paper containing high levels of mineral oil in the production of cardboard boxes.
•The food industry and the suppliers of raw
materials demand the consistent implementation
of the IJO recommendations on the treatment of
jute and sisal bags, i. e. exclusive treatment with
mineral-oil-free batching oils based on vegetable
oils as well as the use of mineral-oil-free printing
inks for labelling bags.
The German Confectionery Industry has
intensified its research
The migration of mineral oil components affects
nearly all foods – including those in the confectionery industry. The BDSI has therefore intensified
its activities for consumer health protection. As
described above, in its three-year research project,
the BDSI-owned, internationally recognised Food
Chemistry Institute (LCI) has focused on the analysis of MOSH/MOAH, its migration sources, and
prevention strategies in companies. This resulted in
the development of a comprehensive catalogue of
possible measures for the BDSI members, which
can be implemented according to each individual
situation.
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Furthermore, both BDSI as well as the LCI are in
close contact with other sectors of the food industry,
with packaging suppliers of the confectionery
industry, and with all other parties involved in the
food supply chain since the minimisation of mineral
oil components can only be achieved if all stakeholders participate actively.
ConCLUSION
The ubiquitous presence of mineral oil components,
the many possible sources of migration of MOSH
and MOAH into foods, the challenging chemical
analysis, and the many participants in the food
supply chain all form a complex issue. Minimising
the migration of these substances into foods is an
immense challenge and therefore requires time.
Through specific measures such as the switch to
fresh fibres, the use of mineral-oil-free printing inks,
and/or the introduction of suitable barriers, food
manufacturers have been able to optimise many
product packaging solutions and hence reduce the
migration of mineral oil components during transport and storage. Seeing as much has been undertaken in the past and still a lot is currently being
done on a national level, German products perform
relatively well in international comparisons.
As confirmed by the current research project of
the LCI, many raw materials are affected by the
migration of MOSH/MOAH. Ultimately, joint international efforts of all stakeholders along the food
chain – from the farming sector to the raw materials
trade, the transportation sector, the food industry,
the packaging industry, food traders, and the printing ink industry, including newspaper publishers
– are required to minimise mineral oil components
in foods. However – despite the best of efforts – a
complete elimination will not be possible.
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GLOSSARy
• Batching oils – formulations used to treat
fibres such as jute and sisal to facilitate their
processing into bags.
•Dressings – corrugated cardboard used to
line transport containers in order to control
humidity during the transport of raw materials and to prevent spoilage. Dressings are
usually manufactured from recycled fibres
that contain mineral oils.
•Hump – also unresolved complex mixture
(UCM) – refers to (gas) chromatograms with
very broad signals. This is a typical pattern
in the analysis of mineral oil hydrocarbons.
Because of the huge amount of compounds,
there are no sharp peaks of individual components but rather a multitude of individual
signals that appear as a hump.
•Mineral oil – collective term for liquid distillation products obtained from mineral raw
materials that have a highly-complex mixture
of hydrocarbons with chains of 10–50 carbon
atoms as well as low levels of sulfur- and
nitrogen-containing compounds.
•MOAH – mineral oil aromatic hydrocarbons –
are primarily hydrocarbons consisting of one
to four ring systems, which are up to 97%
alkylated. MOAH include a large number of
various aromatic compounds and represent
the smaller fraction (15–25%) of mineral oil
components contained in recycled paper and
cardboard.
•MOSH – mineral oil saturated hydrocarbons
– are saturated paraffinic (i. e., open-chain,
branched, and often cyclic) hydrocarbons
with low to medium viscosity. They represent
the main fraction (75–85%) of the mineral
oil components in recycled paper and cardboard.
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address for correspondence
•POSH – polyolefin oligomeric saturated
hydrocarbons – MOSH-like structures that
migrate from polyethylene (PE) or polypropylene (PP) films into foods. These cannot be
readily distinguished from MOSH and therefore complicate the analysis.
•Unsaponifiables – the sum of those components of an edible vegetable fat or oil that
cannot be chemically saponified (hydrolysis of an ester). These include sterols,
plant-specific hydrocarbons, alcohols, and
impurities from mineral oil hydrocarbons.
Dr. Reinhard Matissek
Food Chemistry Institute (LCI)
of the Association of the
German Confectionery Industry (BDSI)
Adamsstraße 52–54
51063 Cologne
E-mail: [email protected]
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Legal disclaimer / Publisher, editor and queries:
Lebensmittelchemisches Institut (LCI) des
Bundesverbandes der Deutschen Süßwarenindustrie e. V.
Prof. Dr. Reinhard Matissek (Legally responsible for the
content under the German Press Act)
Adamsstraße 52-54 · 51063 Köln/Germany
Phone: +49 221 623 061 · E-Mail: [email protected]
or queries:
:relations Gesellschaft für Kommunikation mbH
Mörfelder Landstraße 72 · 60598 Frankfurt/Germany
Phone: +49 69 963 652-11 · E-Mail: [email protected]
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