Variation of baking oils and baking methods on altering the contents of cyclosiloxane in food simulants and cakes migrated from silicone rubber baking moulds. (June 2020)

• Record Type: Journal Article
• Authors: Liu, Yi-Qi; Yu, Wen-Wen; Jiang, Huan; Shang, Gui-Qin; Zeng, Shao-Fu; Wang, Zhi-Wei; Hu, Chang-Ying
• Is Part Of: Food packaging and shelf life. Volume 24(2020)
• Publication Date: 2020-06
• Subjects: Silicone rubber baking mold (SRBM) -- Migration -- Cakes -- Microwaving baking -- Cyclosiloxane; Food -- Packaging -- Periodicals; Food -- Preservation -- Periodicals; Food -- Packaging; Periodicals; 664.0905
• DOI: 10.1016/j.fpsl.2020.100505
• Languages: English
• ISSNs: 2214-2894

Abstract

Graphical abstract: Highlights: Two baking methods were used to investigate the migration of D4, D5 and D6. Migration rates of D4, D5 and D6 from SRBM to cakes and Tanex® were investigated. Migration rates of D4, D5 and D6 from SRBM to different oils were investigated. Olive oil is not a suitable oily food simulant for SRBM. Add milk and milk powder could reduce D4, D5 and D6 contents in cakes. Abstract: The migration behavior of silicone molecules including octamethylcyclotetrasiloxane, decamethylcyclopentasiloxane and dodecamethylcyclohexasiloxane (denoted as D4, D5, D6, respectively) for silicone rubber baking mold (SRBM) under two different baking methods into food simulants and to cakes were investigated. Meantime, different daily used oils including corn, peanut, sunflower and butter were used to investigate the effects of oil property on migration of D4, D5 and D6, respectively where cakes were baked using SRMB at 175 °C for 30 min. Results showed that for olive oil, the migration of D4, D5 and D6 reached maximum in 240 min at 175°C under electric baking condition and reached maximum in 20 min at 800 W under microwaving baking. Unlike olive oil, the migration rate of D4, D5 and D6 into Tanex® decreased significantly with used times under both electric baking and microwaving methods. Importantly, results also showed that the amounts of D4, D5 and D6 in cakes baked with peanut oil and corn oil were significantly higher ( p < 0.05) than olive oil, suggesting that olive oil is not a suitable oily food simulant for evaluating the safeness of SRBM and oil properties could also greatly alter the migration of silicones during baking. Moreover, we also observed that the addition of dairy products including milk and milk power could significantly decrease the amount of D4, D5 and D6 in cakes, especially for that of D4. Overall, the current study suggests that choosing a suitable baking oil and/or adding dairy products could significantly reduce the contents of D4, D5 and D6 migrating from SRMB to cakes.