in cocoa and cocoa products and possible minimization strategies

Transcription

1 Mineral oil hydrocarbons (MOSH/MOAH) in cocoa and cocoa products and possible minimization strategies International Symposium on Cocoa Research November 2017 Lima/Peru Reinhard Matissek Food Chemistry Institute of the Association of the German Confectionery Industries, Cologne/Germany Lebensmittelchemisches Institut des Bundesverbandes der Deutschen Süßwarenindustrie, Köln/Germany

2 What you can expect... A new Issue in Food Safety Research Findings Toolbox + Masterplan

3 What is MOSH/MOAH? How to analyze it?

4 Mineral Oil Hydrocarbons (MOH) Categories Source: EFSA Journal 2012 / BfR 2009

5 Myriads of Compounds (Carbon Numbers 10 50) Source: EFSA Journal 2012 / BfR 2009

6 MOH Brief Toxicology Source: EFSA Journal 2012 / BfR 2009

7 MOH Brief Toxicology Undesirable Substances in Foods! (EFSA European Food Safety Authority, 2012) Source: EFSA Journal 2012 / BfR 2009

8 online LC-GC-FID

9 unresolved complex mixtures hump online LC-GC-FID

10 online LC-GC-FID

11 LCI Research Findings 11

12 Milestone 1: Systematic Approach The most important Milestone 12

13 Milestone 1: Systematic Approach The most important Milestone Controlled Use: Microcrystalline Waxes Bees wax / Carnauba wax Pesticide Formulations Dust-binding Agents Anti-foam / Release Agents Food Contact Materials: Cardboards and corrugated Cardboard made from Recycled Fibres Printing Inks Jute / Sisal Sacks Hotmelts Accidental: Environment Lubricants / Hydraulic Oils Compressed Air Particulate Matter from Paved Roads Car Exhausts

14 In the Beginning: Focusing only on End Products

15 Milestone 2: Prior Migration The most important Milestone 15

16 Milestone 2: Prior Migration The most important Milestone Prior Migration Identified Main Sources: Use of Recycled Cardbord Use of not really mineral oil free Bags (Jute, Inks)

17 Migration via Gas Phase Do not only take into account end products! Beware of Commodities & Semi-Finished Products! R. Matissek, 2013

18 Jute/Sisal Sacks Critical review of Food Grade Quality according to IJO Standard 98/01: Quality parameter: Unsaponifable Matter (USM) IJO International Jute Organisation Our demand: Batching Oils must be free from MOSH/MOAH! Lebensmittelchemisches Institut (LCI) des Bundesverbandes der Deutschen Süßwarenindustrie R. Matissek,

19 Findings regarding Cocoa 19

20 From Bean to Bar cocoa seeds port of arrival cocoa processor c. liquor c. butter c. powder end product consumer

21 From Bean to Bar cocoa seeds No MOSH! No MOAH! port of arrival cocoa processing c. liquor c. butter c. powder end product consumer

22 From Bean to Bar cocoa seeds No MOSH! No MOAH! environment port of arrival jute / board cocoa processing Lubricants lubricants c. liquor c. butter c. powder end product possible entries food contact materials consumer

23 From Bean to Bar cocoa seeds No MOSH! No MOAH! environment port of arrival rosting shells jute / board cocoa processing deso c. liquor c. butter c. powder conche Lubricants lubricants end product possible entries food contact materials consumer removals

24 Toolbox + Masterplan 24

25 Milestone 3: Toolbox The most important Milestone

26 Milestone 3: Toolbox The most important Milestone

27 Milestone 4: The Master Plan The most important Milestone 27

28 Milestone 4: The Master Plan The most important Milestone 1 st Part: Research Work 2 nd Part: Implementation Work TOOLBOX GLOBAL RESEARCH COORDINATION EVIDENCE COLLECTION OPERATORS MINIMIZATION DATABASE FOOD CHAIN EXPERTISE KNOWLEDGE IMPULSES OBJECTIVES

29 Executive Summary The entry of MOSH/MOAH in foods (cocoa) is a very complex issue! The entire value chain must be considered! The toolbox can help industry to understand and mitigate entries! MOSH and MOAH should be minimized as undesirable contamination! The main contamination with cocoa comes from recycled cardboard and from not really MOSH/MOAH-free jute sacks! A Minimization Concept seems meaningfull and should be encouraged!

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