National Standard of the People’s Republic of China

GIB 31604.1-2015

National Foods Safety Standard

General Rules for Migration Test of Food
Contact Materials and Articles

2015-09-22 Issue 2016-09-22 Implementation

Issued by National Health and Family Planning

Commission of the PRC

 
 GB 31604.1--2015

National Foods Safety Standard

General Rules for Migration Test of Food Contact Materials and Articles
1 Scope
This standard is applicable to the migration test of food contact materials and articles.
2 Terms and definitions
2.1 Migration test
Under regulation conditions, the test is carried out for the measurement of the amount
of components in food contact materials and articles that migrate to the contacted foods or
its simulants.
2.2 Food simulant
Food simulant can really reflect the migration of components of food contact materials and
articles that migrate to the contacted foods and has some typical common characteristics
of certain foods. It is used for simulating the test media for migration test of the
corresponding foods.
2.3 Screening test
Screening test is a kind of test method to verify whether the specific migration volume or
the overall migration volume of some kind of certain material in the food contact materials
and articles is complied with the specified requirements, to estimate the specific migration
volume with the overall migration volume or amount of residue and to estimate the overall
migration volume with the determination residue.
2.4 Alternative test and extraction volume of chemical solvent
In order to verify the migration amount of food contact materials and articles, a test that
uses a chemical solvent (with the scientific evidence, and larger determination result than
that the food simulant) to measure the lipid food simulant is called as alternative test or
extraction test, its determination result is called as the extraction volume.
2.5 Repeatedly using food contact materials and articles
Food contact materials and articles that have been or are expected to be used for many
times repeatedly
3 Basic requirements
3.1 For determination of overall migration amount of food contact materials and articles, a
migration test should be carried out according to the provisions of the standard.
3.2 With regard to the measurement of specific migration volume of a kind or a category of
materials in food contact materials and articles, for the materials and articles contacted
with food, the specific migration amount of a kind or a category of materials in the
contacted food should be detected directly. For the food contact materials and articles that
have contacted food but with no detection method or the specific migration volume can’t
be detected because of test technique, or for the measurement of specific migration
volume of materials and articles that have not yet contacted the foods, a migration test

 
 GB 31604.1--2015

should be carried out according to the provisions of the standard.

3.3 During the migration test, the ratio (S/V) between the surface area (S) of food contact
materials and articles and the volume (V) of foods or food simulants should reflect the
actual usage conditions. And a maximum S/V ratio (such as minimum packaging) should
be taken under the foreseeable circumstances. When the value can’t be estimated, it
should be calculated by making the 6dm2 food contact materials or articles contact 1kg
foods or food simulants. The density of a variety of liquid foods is usually calculated with1
kg/ L.
3.4 The migration test conditions should reflect the actual utilization conditions as far as
possible, and the most stringent test conditions (such as the highest use temperature and
/or the longest use time) should be chosen in the foreseeable use case. In case of
indeterminable use temperature and time the most stringent test temperature and time
supported by the scientific evidence should be chosen.
3.5 The migration test should not result in the obvious change of physical properties (such
as deformation, melting, swelling) of test specimen that will not occur under normal use
conditions or lead to the emergence of precipitation, turbidity and other changes in food
stimulant. If in the course of the migration test, the test sample or food stimulant occurs
the above changes, the migration test should be made again in the actual use conditions
without such change or choosing other food simulant supported by the scientific evidence.
3.6 For food contact materials that is obviously different from the actual manufactured
articles (such as resin or pellets, paint, printing ink, adhesives and so on), the migration
test should be performed in accordance with the finished products (or sheets, or samples)
made under the actual conditions of processing and the specific requirements of the
finished products (or sheets, samples) shall comply with GB 5009.156 and the relevant
regulations of other national food safety standards.
3.7 When the relevant national food safety standard has special provisions for the
migration test, it should be consistent with the provisions of the relevant standards.
4 Selection of food simulant
4.1 General requirements for selection food simulant
When food contact materials and articles are expected to contact a category of food (such
as acidic foods), the migration test should be performed for selecting the corresponding
food simulant, and the general requirements for selecting food simulant should be
consistent with the provisions of table 1.
Table 1 food category and food simulant
Food category Food simulant
Waterborne foods, alcohol content ≤10 % (v%)
non acidic foods (pH≥5)a 10 % (v%)alcohol or water
Acidic foods (pH <5) 4 % (v%)acetic acid

 
 GB 31604.1--2015

alcoholic beverages, alcohol content >10 % (v%)

alcohol content≤20 % (v%)b 20 % (v%)alcohol
c
20% (v%)<alcohol content≤50 % (v%) 50 % (v%)alcohol
alcohol content＞50 % (v%) Actual alcohol concentration or 95 %
(v%)of alcohol
Grease and surface greasy foods Vegetable oil d
a
10% (v%) alcohol should be preferred for alcohol content ≤10% (v%) of food and non
alcohol non acidic foods. If the food contact materials and articles occur ester exchange
reaction with alcohol or other physical and chemical changes, water should be chosen as
a simulant, and the quality of water should be in conformity with the relevant standards.
b
Also applicable to rich organic component foods to increase solubility in lipids
c
Also applicable to water-coating oil emulsion foods (such as partial milk and dairy
articles)
d
Edible vegetable oil is refined corn oil, olive oil and so on,its specifications or quality
requirements shall be in accordance with the relevant provisions of GB 5009.156；
To facilitate the selection of food simulant, a variety of food simulants are provided in Table
1 (see Appendix A). For the foods included in Appendix A, the selection of food simulant
should be in accordance with the provisions of appendix A, for the foods that have not yet
been included in Appendix A, the selection of food simulant should be in accordance with
the provisions of table 1.
4.2 Overall migration test of food simulant expected to contact with many categories of
foods
For food contact materials and articles expected to contact with many categories of foods
(e.g. all food categories), when the overall migration volume of the food is measured, the
selection of food simulant should be in accordance with the provisions of table 2.
Table 2 The food simulants that are expected to contact with many categories of foods
(only for the determination of overall migration)
Food category food simulant
All food categories 4% (v%) of acetic acid, alcoholic beverages
simulant, vegetable oil
All other food categories except acetic acid alcoholic beverages simulant, vegetable oil
Non acidic food, alcoholic beverages, 50% (v%) or actual concentration or 95%
partial milk and dairy articles (v%) of ethanol
Non acidic food, acidic food, alcoholic 4% (v%) acetic acid, 50% (v%) or the actual
beverages partial milk and dairy articles concentration or 95%(V%) ethanol
non acidic food, alcoholic beverages 20%(v%) ethanol
(content of ethanol≤20%)
Non acidic foods, acidic food, alcoholic 4% ethanol (v%) acetic acid, 20% ethanol

 
 GB 31604.1--2015

beverages' (content of ethanol≤20%) (v%)

H the selection of food for the alcoholic beverage should be based on the amount of
alcohol in accordance with the provisions of Table 1.
L specific category see Appendix A.
5 Selection of migration test conditions
5.1 specific migration test conditions
5.1.1 Disposable using food contact materials and articles
5 1.1.1 The migration test conditions (time and temperature) shall be in accordance with
the provisions of table 3 and table 4.
Table 3 Specific migration test conditions (time)
Predictably most extreme contact time Migration test time

t ≤0.5h 0.5h
0.5h<t ≤1h 1h
1h<t ≤2h 2h
2h<t ≤6h 6h
6h<t ≤24h 24h
1d<t ≤3d 3d
3d<t ≤30d 10d
Over 30d Can be carried out in accordance with the
provisions of 5.1.1.4
Table 4 Specific migration test conditions (temperature)
Predictably most extreme contact migration test temperature
temperature
T ≤ 5℃ 5℃
5<T ≤ 20℃ 20℃
20<T ≤ 40℃ 40℃
40<T ≤ 70℃ 70℃
70<T ≤ 100℃ 100℃or reflux temperature
100<T ≤ 121℃ 121℃(*)
121<T ≤ 130℃ 130℃(*)
130<T ≤ 150℃ 150℃(*)
150<T < 175℃ 175℃(*)
T > 175℃ Adjusting the temperature to the actual
temperature in place of contact with foods. (*)
(*)The temperature is only applicable to the simulant of fatty foods. For migration test
under conditions of pressure, it may be implemented via heating under pressure to
achieve the corresponding temperature. For the simulant of water soluble foods, and

 
 GB 31604.1--2015

alcohol-containing foods, it should be performed at 100℃ or reflux temperature, the test

time is 4 folds of the corresponding test time in table 3.
5.1.1.2 For food contact materials and articles to be experienced two or more conditions
of use, it should select migration test time and temperature from table 3 and table 4 or a
combination of the most extreme temperature and time with supporting scientific evidence
according to the use conditions.
5 1.1.3 In migration test of specific food contact materials and articles for microwave oven,
for the simulant of oil- and grease –containing foods, 130℃ and 15 min should be chosen.
For simulant of aqueous foods, 100℃and 15min should be chosen.
5. 1.1.4 As storage for more than 30 days at room temperature or below room temperature,
the migration test should be performed at the heating to speed up the test, ,and it should
comply with the provisions of table 5:
Table 5 The test conditions for specific migration and heating up
Expected use conditions Test conditions of heating for speeding up
Frozen storage above 30 d 20 ℃, 10 d
Cool storage above 30 d(including the test 40 ℃, 10 d
conditions :T≤70℃, t≤2 h or T≤100 ℃, t≤15
min)
storage above 30 d and lower than 180 d at 50 ℃, 10 d
room temperature (including the test
conditions T≤70 ℃, t≤2 h or T≤100 ℃, t≤15
min
storage conditions at room temperature or 60 ℃, 10 d
below room temperature for above 180 d
(including T≤70 ℃ , t≤2 h or T≤100℃, t≤15
min
The test results at higher temperature can replace the test results at lower temperature.
Under the same storage and use conditions, the test results in a short time can replace
the result in a long time.
5.1.2 Repeated using food contact materials and articles
5.1.2.1 The migration test conditions (temperature and time) should comply with the
provisions of 5.1.1.
5.1.2.2 For the same test specimen or the same samples of migration test for three times,
the compliance judgment is performed by using a new food simulant for each time based
on the results of the third migration test. If there is evidence that the amount of migration in
the first migration test does not exceed the migration limit and the amount of migration will
not increase in the second, and the third migration tests, there is no need for multiple
migration tests.

 
 GB 31604.1--2015

5.1.2.3 For the food contact substances that are not allowed appearance as a specific
migration limit in detection, the compliance judgment is performed based on the results of
the first migration test.
5.2 Overall migration test conditions
5.2.1 Overall migration test conditions should be consistent with the provisions of table 6.
Table 6 Overall migration test conditions
Respected use condition Migration test condition
Frozen and cool storage 20℃, 10d
heating treatment without in container 100℃, 2h
Heating in containers before eating
Filling into a tin at room temperature for 40℃, 10d
long-term storage (including hot filling and
pasteurization under conditions: T≤ 70,℃ t≤ 2 h
or T ≤100.℃,t ≤15min)
After hot filling into a tin and pasteurization at 70℃, 2h
room temperature or below room temperature
without long-term storage under conditions: T≤
70,℃ t≤ 2 h or T ≤100.℃,t ≤15min
Use at T≤100,℃ t>15 m i n conditions (such as 100℃, 1h
cooking or boiling disinfection)
Use at T≤121℃ (high temperature sterilization 100℃,or Reflux temperature, 2h or
or distillation) 121℃, 1h
contact with waterborne food, acidic food, 100℃,or Reflux temperature,4h
alcoholic beverages and content of
alcohol≤20%(v%) food at T>40℃ temperature
Use at T>121℃(e.g., high temperature baking) 175℃,2h(only for vegetable oil)
But the test results at higher temperatures can replace the test results at a lower
temperature. Under same storage and use conditions, the test results in a short time can
replace the result in a long time.
5.2.2 For the materials and articles that unsuitable for the use of 5.2.1 provisions in the
overall migration test, the most stringent test conditions supported by a scientific evidence
should be chosen and it may be performed according to the specific provisions of the
national food safety standard ,
5.2.3 For repeatedly using food contact materials and articles, it should be performed in
accordance with the implementation of the 5.1. 2.2.
6 Screening test and alternative test of chemical solvent
6.1 Screening test of overall migration test

 
 GB 31604.1--2015

For the specific migration of non volatile substance, it can be estimated by using the
overall migration amount measured under the same or more stringent test conditions test.
When the overall migration amount is less than the specific migration amount, the specific
migration amount may no longer be measured.
6.2 Screening test of amount of residue
For some of the most used processing aids or additives as well as unstable substances in
the or food simulants or the substances without analysis method, their specific migration
amount may be estimated via determination of the residual amount of the substance to
replace the specific migration amount. When the conversed migration amount with the
residual amount according to the relevant conversion mode is less than the specific
migration limit, the specific migration amount may no longer be measured.
6.3 Alternative test of chemical solvent
6.3.1 For grease foods, 95% (v%) alcohol, n-hexane, n-heptane or other chemical
solvents with stronger extraction ability may alternate the fats and oils food simulant to
measure extraction volume of materials and articles. When the extraction volume of
solvent meets the regulations of the oerall migration limit or the specific migration limit, the
migration test of grease food simulants may no longer be performed. When the extraction
volume of solvent does meet the regulations of the oerall migration limit or the specific
migration limit, the migration test of grease food simulants should be performed and the
compliance judgment is performed based on the migration amount in grease food
simulants
6.3.2 The test conditions for the chemical solvent alternative test shall be the most
stringent and supported by scientific evidence and can reflect the migration situation of the
actual grease food or the corresponding food simulants.
7 Correction of results
The results of the determination shall be corrected by the following correction factors
referring to the requirements in the appendix A
a) The ratio of the contacted surface area to the volume for food contact materials and
articles with simulant
b) The correction factor for grease- containing food simulant,
c) Correction factor of fat.

 
 GB 31604.1--2015

Appendix A
Selection of food category and its corresponding food simulant
A.1 Selection of the food contact materials and articles being expected to contact with the food
category and its corresponding food simulant should accord with the regulations in table A.1.
Table A.1 Selection of food category and its corresponding food stimulant
food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
01 Beverages
01.01 Non alcoholic
beverages or
alcoholic
beverages
(alcohol content
≤10%)
Clarified beverage:
including water,
apple juice, fruit
and vegetable
juice, fruit juice,
01.01.01 lemonade, syrup, X X(*)
coffee, tea, beer,
soft drinks, energy
drinks and
analogues, flavor
beverage etc.
Turbid beverage:
including fruit and
vegetable juice
containing pulp,
01.01.02 X(*) X
fruit juice and
other soft drinks,
chocolate, liquid
etc.
01.02 Alcoholic
beverages

 
 GB 31604.1--2015

food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
Alcoholic
beverages (10%<
01.02.01 X(*) X
alcohol content
≤20%)
Alcoholic
beverages,
including various
01.02.02 X(*) X
milk wine
(20<alcohol
content ≤ 50% )
Alcoholic
actual
beverages with
concentratio
more than 50%
01.02.03 X(*) n
alcohol content
alcohol
(v/v) or edible
substitution
alcohol
02 Cereals, beans
and their
products
02.01 starch
02.02 Cereals, including
unprocessed,
expanding (such
as popcorn), sheet
(such as corn
flakes, oatmeal,
etc.)
02.03 Cereal flour and
coarse powder
02.04 Wet and dry rice
products
02.04.01 Wet rice products
X
(such as wet

 
 GB 31604.1--2015

food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
noodle, rice noodle
02.04.02 Dry rice products
(such as hanging
noodles, instant
noodles etc.)
02.04.02.01 Surface containing
X/3
grease
02.04.02.02 Surface no
containing grease
02.05 Pastry, bread,
dessert, crisp
cake, biscuits,
fried and baked
foods
02.05.01 Surface containing
X/3
grease
02.05.02 Surface free of
X
grease
02.06 Steamed bread,
roll steamed
bread, bun,
sponge cake,
dumpling, new
year cake, and
other cooking
foods, etc.
02.06.01 Surface containing
X(*) X/3
grease
02.06.02 Surface free of
X
grease
02.07 Soy product
02.07.01 Beancurd, dried
X
bean curd,stinky

 
 GB 31604.1--2015

food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
bean curd, etc.
02.07.02 Fried beancurd,
dried bean
X X/3
curd,stinky bean
curd, etc.
02.07.03 Soy milk X
02.07.04 Fermented soy
X(*) X
milk drink
03 Chocolate,
confectionery
and sugar
03.01 Chocolate and
coating foods,
cocoa butter X/3
chocolate and its
coated food
03.02 Candy
03.02.01 Solid candy
03.02.01.01 Surface containing
X X/3
grease
03.02.01.02 Surface free of
X
grease
03.02.02 Liquid or
semi-solid candies
03.02.02.01 Surface containing
X X/2
grease
03.02.02.02 Surface free of
X
grease
03.03 Sugar and sugar
products
03.03.01 Solid sugar (such
as sugar, sugar,

 
 GB 31604.1--2015

food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
cotton sugar, etc.)
03.03.02 Liquid sugar (such
as syrup, honey X
and the like, etc.)
04 Fruits,
vegetables and
their products
04.01 Unpeeled fruit
(fresh or frozen)
04.02 Processed fruits
04.02.01 Dried fruit
(including whole,
flake or powder)
04.02.02 Unpeeled fruit
X/3
(fresh or frozen)
04.02.03 Purees, preserves,
jams (may contain
fruit juice or X(*) X
syrup), candied
fruits, etc.
04.02.04 Canned fruit
04.02.04.01 In grease
-containing X
medium
04.02.04.02 In alcoholic
X
medium
04.02.04.03 In aqueous
X X(*)
medium
Nuts (such as
peanuts,
04.03
chestnuts,
almonds,

 
 GB 31604.1--2015

food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
hazelnuts,
walnuts, pine
cones, etc.)
Surface containing
grease (such as
04.03.01 fried peanuts, X/3
sesame powder
etc.)
Surface free of
grease (such as
04.03.02 raw shelled or skin
roasted peanuts or
peanut)
04.03.03 Nut butters, pastes
X X
or cream
04.04 Unpeeled whole
grain and
vegetables (fresh
or frozen)
04.05 Processed
vegetables
Dried dehydrated
vegetables
04.05.01 (including whole,
sliced or powder
-like)
04.05.02 Fresh vegetables
X
(peeled or cut)
Vegetable puree,
candied
04.05.03 vegetables, X(*) X
vegetable sauce,
pickles and spiced

 
 GB 31604.1--2015

food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
corned foods
04.05.04 Canned
vegetables
04.05.04.01 In the grease
-containing X X
medium
04.05.04.02 In the alcohol
-containing X
medium
04.05.04.03 In aqueous
X
medium
05 Edible oils and
fats
05.01 Animal and
vegetable fats,
including natural
and processed
(Such as X
vegetable oil,
cocoa butter, lard,
and solid butter,
etc.)
05.02 Margarine, butter
and other
X/2
oil-in-water type oil
foods
06 Foods of animal
origin and eggs
06.01 Fish
06.01.01 Fresh, frozen,
processed, salted
X X/3(**)
or smoked fish
and roe

 
 GB 31604.1--2015

food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
06.01.02 Canned fish
06.01.02.01 In the oily medium X X
06.01.02.02 In an aqueous
X(*) X
medium,
06.02 Crustaceans and
molluscs
(including oysters,
shellfish class,
octopus, etc.)
06.02.01 Fresh shelled X
06.02.02 Peeled or shelled
processing
06.02.02.01 In grease
-containing X X
medium
06.02.02.02 In alcohol
-containing X
medium
06.02.02.03 In aqueous
X(*) X
medium
06.03 Poultry meat
06.03.01 Fresh, frozen,
X X/4(**)
salted, smoked
06.03.02 Processed meats
(including ham,
sausage, bacon,
X X/4(**)
sausage, etc.) or
in a paste or
paste-like meat
06.03.03 Meat marinated in
X X
oily medium
06.04 Canned meat

 
 GB 31604.1--2015

food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
06.04.01 In the grease
-containing X X/3
medium
06.04.02 In aqueous
X(*) X
medium
06.05 Whole egg, egg
yolk and egg white
06.05.01 Powdered
products (dried or
freeze-dried)
06.05.02 Liquid and cooked X
07 Milk and dairy
products
07.01 Milk
07.01.01 Milk and milk
drinks (including
whole milk, skim or
X
part skim milk and
concentrated milk,
etc.)
07.01.02 Milk and
milk-based infant
formula powder
07.02 Fermented milk
(eg yoghurt,
X(*) X
skimmed yogurt,
etc.)
07.03 Butter and sour
X(*) X
cream
07.04 Cheese
07.04.01 Complete
cheese (cheese

 
 GB 31604.1--2015

food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
containing inedible
skin)
07.04.02 No peel or
containing edible
peel natural X/3(**)
cheese and melt of
cheese
07.04.03 Processed cheese
(including soft
cheese, nonfat X(*) X
cottage cheese
etc.)
07.04.04 Canned cheese
07.04.04.01 In the oily medium X X
07.04.04.02 In an aqueous
X(*) X
medium
08 Others
08.01 Vinegar X
08.02 Fried, baked foods
08.02.01 Fried potatoes,
X X/5
fried pies, etc.
08.02.02 Animal original
X X/4
fried, baked foods
08.03 Liquid, solid or
powder form,
soup, gravy,
sauces, yeast or
baking powder,
prefabricated
dishes, etc.
08.03.01 Powder or dry
form

 
 GB 31604.1--2015

food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
08.03.01.01 With fat
X/5
characteristics
08.03.01.02 Others
08.03.02 Other types except
the powder and
stem-like
08.03.02.01 With fat
X X(*) X/3
characteristics
08.03.02.02 Others X(*) X
08.04 Sauce juice, sauce
08.04.01 Water-soluble X(*) X
08.04.02 Oil lipids (such as
peanut butter,
sesame, egg yolk
sauce, salad
X X(*) X
dressing, cocoa
butter and other
oils, water mixed
compound)
08.05 Mustard (except
mustard powder in X X(*) X/3(**)
08.14 )
08.06 Sandwiches, pizza
and other foods
with stuffing
08.06.01 Surface containing
X X/5
fats and oils
08.06.02 Surface free of fats
X
and oils
08.07 Ice cream X
08.08 Dried foods
08.08.01 Surface containing X/5

 
 GB 31604.1--2015

food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
fats and oils
08.08.02 Surface free of fats
and oils
08.09 Frozen or deep
frozen foods
08.10 Concentrated
extract substance
with content of X(*) X
alcohol not less
than 6% (v / v)
08.11 Cocoa
08.11.01 Cocoa powder,
degreasing and
high
degreasing-type
08.11.02 Cocoa butter X/3
08.12 Coffee (roasted
and non-roasted,
decaffeinated or
speed
dissolved) and
coffee substitutes
(granulated or
powdered)
08.13 Vanilla and other
(such as
chamomile,
mallow, mint,
tea, flowers, etc.)
08.14 Seasoning (such
as cinnamon,
cloves, mustard
powder, pepper

 
 GB 31604.1--2015

food simulant
Food 10%( 4%(v/ 20%(v/v 50%(v/v)
classificatio Food category v/v) v) ) Alcohol Vegetabl
n number Alcoh Aceti Alcohol e oil
ol c acid
powder, vanilla,
saffron, salt, etc.)
08.15 Seasonings
immersed in an
oily medium (such X
as garlic oil, curry
sauce)
08.16 Edible
essence(solid,
semi-solid, liquid)
a
X means the food simulant supposed to be selected in this kind of food.
b
relavant figure in this table means the correction factor of greasy-containing food
simulant
c
only select acidic food of PH<5
d
only select greasy-containing food
A.2 Correction of migration amount
A.2.1 Correction factor of grease-containing food simulants;
A.2.1.1 The determination results of migration amount for vegetable oil and other
grease-containing food simulants in Table A.1 should be divided by the corresponding
number of the table (Correction factor of grease-containing food stimulant) and the
compliance judgement after correction.
A.2.1.2 The Correction factor of grease-containing food simulants; does not apply to
specific migration limits as the "not be allowed appearance in detection" substances.
A.2.2 Fat correction factor (FRF)
A.2.2.1 For the food with more than 20% fat content, the specific migration amount should
be corrected using FRF for lipophilic substances. For the calculation method of fat
correction factors, please see formula (A.1)

Where:
5 一一 conversion factor,
f 一一 fat content in food, units as grams per hundred grams (g/100 g);
100-- conversion coefficient.

 
 GB 31604.1--2015

A.2.2.2 The use principles of fat correction factor

a) For comparing with the specific migration limits, the test results of the specific migration
amount should be divided by FRF;
b) The use of FRF should not lead to a specific migration amount is greater than the
overall migration limits.
A.2.2.3 In the following circumstances, the correction should not use FRF:
a) Materials or articles in contact with infants and young children foods;
b) Specific migration limits as the "not be allowed appearance in detection" substance;
c) As the ratio (S/V).of contact area with the food volume for the material and articles is no
method to calculate, the specific migration is calculated by using S /V of 6 dm2 / kg .
A.2.3 Others
For the test results of specific migration amount of the lipophilic substances in fat
containing foods stimulant, it should be corrected by the correction factor of fatty food
stimulant and fat correction factors, the product of two fat correction factors should not be
greater than 5. When the product is more than 5, 5 are taken.