SELECTION OF

FOODSTUFFS
Ingrid Steiner
Vienna University of Technology
Institute of Chemical Engineering
SELECTION OF FOODSTUFFS -
Fundamentals
z To classify foodstuffs/food groups with respect to
those physico-chemical properties which can be
expected to influence the behaviour of food as a
sorption matrix for the uptake of migrants.
z To select a list of approximately 15 to 20 (max.
25) foodstuffs which can be considered to be
representative based on the following criteria:
{with respect to the spectrum of migration relevant
physico-chemical parameters
{according to up-to-date and available food consumption
statistics and market share. This should at least include
the foodstuffs most frequently consumed and deserve
therefore consideration at higher priority.
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 Consumption of foodstuffs in Europe

Graph by C. Simoneau et al., EC JRC, IHCP

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Establishing the final list of foodstuffs

z From the aspects considered before the two

representative and established lists of foodstuffs
may vary to a small or even large extent.
z Some harmonisation was necessary to end up
with one representative list which fulfilled the
best the purpose of this project idea which is to
model migration into foodstuffs for exposure
estimates as broad and general as possible.

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Categories of food

zAqueous and acidic foods

zFatty foods
zDry foods

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Aqueous and acidic foodstuffs

zOrange juice, unsweetened, fresh with

pulp
zApple sauce
zTomato ketchup
zCarbonated beverage (cola drink)
zBeer
zWine
zMilk, consumer milk, min. 3,5% fat
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Fatty foodstuffs (I)

zMargarine (80% fat content)

zMayonnaise (80% fat content)
zCheese Philadelphia
(~70 % fat in dry matter)
zCheese Gouda, 45 % fat content (in dry
matter)
zCheese sauce (18,5% fat)
zCottage cheese (fresh cheese, ~10 % fat
content in dry substance)
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Fatty foodstuffs (II)

z Whipping cream, UHT (~30% fat)

z Condensed milk (10% fat)
z Yoghurt drink, (0,9 % fat)
z Chocolate, dark, milk free, min. 40 % cocoa
content (30% fat)
z Chocolate spread (25% fat)
z Meat, lean pork meat (minced, fat content ≤ 5%),
mixed with lard to get fat contents up to 50%
z Salmon
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Dry foodstuffs

zMilk powder
zButter toast (4% fat)
zWheat flour
zRice
zHoney

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Physico-chemical specifications of
selected foodstuffs
zestablish the representative physico-
chemical parameters for the foodstuffs
finally selected before
{The measurements were done in the majority of
cases according to standard or state-of-the-art
methods
{or were adopted from the labelling of the
foodstuff.
⇒ basis for a representative and general
applicability of the model
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Physico-chemical parameters in detail

z Water content z Density

z Solids (dietary fibre) z Mass-to-volume ratio
z Carbohydrates (“Schüttgewicht”)
z Proteins z Structure
z Fat z Particle size
{Median particle
z Alcohol
diameter
z Ash (minerals) {Mean specific surface
z pH area

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Data of aqueous and acidic foodstuffs
Food Water Fat Solids CH Protein pH Density
(%) (%) (%) (%) (%)
Orange 87,1 0,15 12,9 12 --- 3,95 1,05
juice
Apple 79 0 --- 21 0 3,60 1,10
sauce
Tomato 64,5 0,20 35,5 29 1 3,20 1,17
ketchup
Cola drink 89 --- 11 10,6 --- 3,10 1,05
Beer 91,3 --- 3,7 --- 3,90 1,01
(EtOH 5%)

Wine 86,7 --- 1,8 --- --- 3,25 1,00

(EtOH 11,5%)

Milk 88,5 3,5I. Steiner, 11,5 4,7- Baveno 3,3

FOODMIGROSURE 5,35 1,03 12
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Data of fatty foodstuffs (I)
Food Water Fat Protein CH pH Density
(%) (%) (%) (%)
Margarine 19,3 80 0,2 0,3 4,20 0,88

Mayonnaise 16,8 82 0,9 0,3 3,60 0,86

Gouda 48,0 29 21 2 5,70 1,11

50 FDM

Cheese 61,8 28 6,5 3,1 5,00 1,02

68 FDM
Philadelphia
Cottage 82,0 2,2 12,7 3,1 4,30 1,06
10 FDM
cheese
Cheese sauce 62,4 19 9,5 7,9 5,00 1,14

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Data of fatty foodstuffs (II)

Food Water Fat Protein CH pH Density

(%) (%) (%) (%)
Whipping 60,0 32,0 8,0 --- 5,50 1,00
cream
Condensed 28,6 9,0 8,2 54,2 5,55 1,29
milk
Yoghurt 83,6 0,9 2,7 12,8 3,70 1,06
drink
Chocolate 1,8 31,3 2,7 53,1 --- 1,34
dark
Chocolate 2,0 30,0 7,0 59,0 6,20 1,32
spread
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Data of fatty foodstuffs (III)

Food Water Fat Protein pH

(%) (%) (%)
Pork meat 65 - 72 1,4 - 5 17,5 – 21,6 5,80

Chicken meat 70 - 74 ~6 ~ 22 6,30

(breast)
Salmon 59 - 66 ~ 14 ~ 20 6,60

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Pork meat: Correlation between fat
content and density

Correlation fat/density for pork meat

Density
1,5

0,5
0 20 40 60 80 100 120

Fat content (%)

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 Data of dry foodstuffs
Food Water Fat Protein CH Density Med. particle Mean spec.
(%) (%) (%) (%) „Schüttgewicht“ diameter surface
(µm) area (cm2/g)
Milk 3,0 26,0 26,0 39,0 0,48 125 13
powder
Wheat 14,0 1,0 10,6 74,0 0,60 75 22
flour
Butter 44,0 4,0 4,0 47,0 0,23 --- ---
toast

Rice 12,0 1,4 6,8 79,8 0,84 5,1-5,7 mm 11

(76 %)
Honey 17,0 --- 3,0 80,0 1,44 --- ---
(incl. ash etc.)

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Milk powder – particle size

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Special structures and matrices of some
foodstuffs

zOrange juice
zMilk
zCheese
zOther milk products
zPowders

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Orange juice and other foodstuffs
containing fibres

zAdsorption effects of pectin and other

unsoluble substances
⇒ Higher migration values also of lipophilic
substances than expected

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Milk

Electron micrograph of homogenized milkfat globules

From: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

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Heated milk

Casein micelle in heated milk Casein micelles forming a chain

Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

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Milk powder

Dents in the large particle have A small particle (surrounded by a

been caused by small hard dry 'crater' rim) has been captured
particles by a large particle.
Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

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Difference of milk powders depending on
drying process

Roller-dried milk particles are Instantization results in

produced as fragments of a dried agglomeration of powder particles
milk sheet.

Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

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Influence of cheese production on
structure of milk particles

Junctions in stirred curd cheeses (e.g. Gouda)

Pictures from: http://www.foodsci.uoguelph.ca

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 Cream (soft) cheese

Microstructure of Cream cheese

Microstructure of traditional
made from high-fat cream and acid-
Cream cheese Fat globule
coagulated hot milk Fat globules
clusters (dark yellow) are covered
(brown), curd (which shows the core-
with protein (dark blue) in the
and-shell ultrastructure of casein
aqueous medium (light yellow)
particles - dark blue), aqueous phase
(yellow).
Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

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„Cottage“ cheese

Distinct casein micell clusters; green: bacteria

Picture from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

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Casein micelle chains in yoghurt and
micelle aggregates in cheese

Yoghurt

Cheese

Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

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Structure of yoghurt depending on
content of milk solids

Milk solids content 10% 15% 20%

Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

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Matrix of yoghurts produced in a different
way

Yoghurt made from unfortified milk Yoghurt made from milk

fortified with whey proteins

Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

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Questions

zIs there a correlation between the

migrational key parameters diffusion
coefficients and partition coefficients of the
selected model migrants and food
categories specified by physico-chemical
properties?
zHave food categories and their
corresponding model migrants to be
revised caused by measured migrational
values?
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Thanks for excellent cooperation to

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