What are polymers in dishes. What you need to know about cookware made of polymer materials? What are plastic dishes made of?

Recently, an increasing number of items used in everyday life are made of polymer and similar materials. These are most of the kitchen utensils, and all kinds of containers, and dishes, and disposable packaging for food products.

The volume and range of materials and products made from them intended for contact with food products is increasing every year. Of course, the quality of these materials affects the safety of products. A lot has a significant impact on the safety of trays and plates in contact with what we eat: material production technologies, basic raw materials and their components, conditions of use of the finished product, terms and conditions of storage, etc.

Outstripping growth rates of consumption polymeric materials in comparison with many others due to the unique complex of properties of synthetic and natural polymers and products from them.

Most often, plastic dishes are made from the following materials:

polystyrene (PS marking, can be used up to 70 ° C), disposable tableware polystyrene is more fragile and is intended mainly for cold food and drinks;
polypropylene (PP marking with the ability to use up to 110 ° C), such dishes can be used for hot meals and drinks, including soups

polyolefins, polyvinyl chloride, regenerated cellulose (cellophane), polyesters, polyethylene terephthalate, polyamide, etc., into which non-polymeric components such as foil, paper, fabric are often added.

Hygienic assessment of materials and products in contact with food is carried out in accordance with the Technical Regulations of the Customs Union "On the safety of packaging" Decision of the CCC dated 16.08.2011 N 769 "On the adoption of the TR CU" On the safety of packaging "(together with" TR CU 005 / 2011. Technical regulations Customs Union... On the safety of packaging ").

To determine the possibility of contact of a polymer material with a specific food product, sanitary-hygienic and toxicological studies are carried out. Their goal is to identify chemicals and their quantities that can pass into food and drinks. The choice of priority pollutants of what we eat and the methods of their analysis are determined by the formulation of the polymer composition and the properties of its ingredients.

What should you look for when purchasing plastic containers or dishes?

- markingindicates the material from which the product is made, under what conditions, what temperature conditions, these containers should be used. Containers that can be used for contact with food have a fork or shot glass icon.

In general world practice, the following designations are used:

PET or PETE - polyethylene terephthalate. It is used for the manufacture of packages (bottles, boxes, cans, etc.) for bottling soft drinks, juices, water. Also, this material can be found in packages for various kinds of powders, bulk food products.

HDPE (HDPE) - high density polyethylene of low pressure. Used for the manufacture of products in contact with food for the manufacture of toys. Considered safe for food use.

PVC or PVC - polyvinyl chloride. Used for pipes, tubes, garden furniture, in flooring, for window profiles, blinds, bottles of detergents and oilcloth. The material is potentially hazardous for food use.

LDPE (LDPE) - low density polyethylene of high pressure. Used in production plastic bags, bendable plastic packaging and for the manufacture of products approved for packaging and sealing of medicines.

PP - polypropylene. It is used in the automotive industry, in the manufacture of toys, as well as in the food industry, mainly in the manufacture of packaging. Polypropylene can withstand high temperatures, so the cookware can be used for hot food and drinks. Contact with alcohol is possible but undesirable.

PS - polystyrene. Used in building insulation boards, food packaging, cutlery and cups, CD boxes and other packaging (cling film and foam), toys, dishes, pens, and so on.
Polystyrene dishes are suitable exclusively for cold food and soft drinks, because when heated or in contact with hot, it releases styrene - a highly toxic substance. Under no circumstances should polystyrene utensils be used for hot foods, hot drinks, for heating food in a microwave oven, or as containers for alcoholic beverages.

OTHER or O - others. This group includes any other plastic that cannot be included in the previous groups, is not toxic to environment.

- smell - high-quality plastic dishes will not have any smell;

- paint - must be durable and not washed off upon contact with water and detergents;

Plastic dishes have their own shelf life. The higher it is, the safer the material from which it is made. You can find out the expiration date from the seller, who is obliged to provide a certificate for the product.

- tightness. The container should let in as little air as possible, it is from contact with air that most products deteriorate, even if they are stored in the refrigerator.

- information, offered to the buyer along with the goods, must contain information about the name of the goods and the manufacturer, the location of the manufacturer, the main consumer properties of the goods, the rules and conditions for effective and safe use dishes;

- an important factor when buying any tableware is cost- cheap plastic dishescan be made of low-quality materials hazardous to health.

Also, pay attention to frost resistance of containers and resistance to temperature changes... Many modern products tolerate temperatures quite comfortably, with an amplitude from minus forty to plus one hundred and forty. And at the same time, you can use them both in the freezer and in the microwave. Plastic dishes that can withstand such a temperature range are labeled with the terms Duroplast and Thermoplast, which indicates its strength and the absence of deformation from temperature changes.

Disposable tableware should be disposed of immediately after first use!

With prolonged use, disposable dishes, especially plastic ones, begin to release harmful substances into food.
Reuse is often practiced in everyday life. plastic bottles... It is possible to reuse this type of container if the labeling contains the term PET, which allows this to be done. But if you see in front of you a triple in a triangle or the term PVC, it is better not to risk it and just throw such a bottle away.
A high content of formaldehyde is determined in the dishes made of the substance "melamine". This type of cookware is dangerous.

Be careful when purchasing plastic products in contact with food, use them only for their intended purpose, take into account the points of storage and care.

Theoretical lesson number 17.

Question 8. Investment process in Russia and its structural features

The study of the investment behavior of the main subjects of the Russian economy leads to the following conclusions.

One of the trends in recent years is the continued intensive growth of investments in fixed assets (Figure 14.14).

However, the high intensity of the investment process masks a sharp increase in sectoral differentiation of investments.

Structural features investment process are manifested in the following:

1. Investment breakthrough in the communications industry;

2. Acceleration of modernization of production in the raw material industries;

3. Maintaining high dynamics of investment in housing;

4. Stopping the growth of investments in manufacturing industries;

5. Reducing the role of companies' borrowing in foreign markets and replacing them with their own funds and bank loans.

Figure: 14.14. Fixed capital investments

(billion rubles, in comparable prices of 2003)

Source: materials of the Center for Macroeconomic Analysis and Short-Term Forecasting.

Despite certain positive shifts in the investment process, a number of other catalysts for economic growth should be noted. So, Russia's GDP in the period 1999-2005. increased by an average of 6.7% annually, based on high oil prices, a "weak" ruble, growth in production and services. Stable economic growth in last years became possible primarily due to high oil prices in combination with structural reforms carried out by the Russian government in 2000-2001.

The growth in GDP has led to an increase in the confidence of business circles and ordinary consumers in a more favorable economic future for Russia, as a result of which the inflow of foreign investments into the economy has significantly increased and the outflow of capital from the country has practically stopped.

Materials approved by the Ministry of Health of the Republic of Belarus for contact with food are used.

Food utensils, equipment coating, containers are made of various materials: glass, metals, wood, paper, cardboard, clay, mineral raw materials, various polymeric materials.

Hygienic requirements for materials:

Should not contain harmful substances passing into food;

Should not have a negative impact on the biological value of the product, do not impair the organoleptic properties of products or finished food;

Should ensure the protection of food products from environmental contamination;

Must have a smooth, polished, non-porous inner surface.

Characteristics of basic materials:

Metal utensils. Metals are widely used for the manufacture of kitchen and tableware, pipelines in the food industry, cutlery, containers for transporting liquid products, washing baths, etc.

Some food grade stainless steel has high anti-corrosion properties, resistance to corrosive food environments. Products made of stainless steel are very strong and durable in operation.

Aluminum cookware. Aluminum, duralumin and their alloys are used as material for the manufacture of dishes. Aluminum and its compounds are poorly soluble in a liquid corrosive food environment. Aluminum cookware, especially made of alloys, is susceptible to the effects of table salt, some organic acids contained in vegetables, fruits, berries. In this case, a protective film made of aluminum oxides, which protects the dishes from corrosion, dissolves in the liquid content. In this regard, it is not recommended to ferment cabbage, salt cucumbers, cook sour cabbage soup in aluminum dishes, etc. To increase the anti-corrosion properties of aluminum dishes, use modern methods processing - the inner surface is ground, polished, varnished, made dull-silver, etc. Foil is made from aluminum alloys, which is widely used in the confectionery industry; varnished foil is used for packaging cheese. The composition of aluminum alloys includes impurities of some metals that can have a harmful effect on the human body, therefore the impurities used are strictly standardized (zinc, lead, arsenic, copper, iron).

Iron and cast iron dishes. Iron is a common material for the manufacture of boilers, containers, equipment, buckets, pans, baking trays, and enameled dishes. Iron is not persistent, easily susceptible to oxidation and the formation of compounds that dissolve in liquid food, causing changes in color (darkening) and taste (metallic taste). Therefore, iron products must have protective coatings. Without coating, only baking sheets and pans are used, on which food is cooked in the presence of fat (fat, covering the surface of iron, prevents the oxidizing effect of oxygen). For iron dishes, coatings of enamel, tin (tinning), zinc (galvanized dishes) are used.

Enameled dishes. It is an iron dish, the outer and inner sides of which are covered with enamel - an alloy (like glass) of feldspar, soda, borax, sand, tin oxide. Strict requirements are imposed on the preparation of enamels, especially those intended for internal coatings, since in case of violation of the recipe, compounds that cause food poisoning (lead, antimony, etc.) can be used as components. Enamelled dishes are not often used in enterprises catering and trade, since it has a weak impact resistance and heat resistance - with a sharp change in temperature and impact, cracks and chips are formed, exposing the iron. It is prohibited to use chipped dishes for cooking and storing food.

Ceramic tableware. Ceramic dishes include earthenware, glazed (pottery), earthenware, porcelain dishes.

Earthenware glazed dishes. Pottery is currently not widely used. For their manufacture, clay is used, fired in a furnace. Glaze is applied to the inner and outer sides of the dishes - an alloy of oxides of silicon, potassium, sodium and other metals, as well as lead oxide (litharge). For coatings on pottery, a special grade of fritted glaze with a lead content of about 12% should be used. The fritted glaze is very durable and does not contain easily soluble lead compounds. On industrial enterprisesmanufacturing enameled and pottery, local authorities of the sanitary-epidemiological service must carry out strict control over the quality of enamels and glaze.

Faience and porcelain dishes.It is a clay product, slightly different in chemical composition and manufacturing technology. Outside and inside, the products are covered with glaze. The glaze of earthenware products containing lead (to add shine) is not particularly durable. During the operation of products, a network of small cracks appears, chips are easily formed. The use of such utensils is not permitted.

Glassware. Glass is used to make glasses, wine glasses, jars, bottles and other products for contact with food. The glass must be highly resistant to the acids contained in the food. There are special brands of heat-resistant glass, which are used to make pots, pans, used in everyday life. Shock-resistant and acid-resistant glass is used for the manufacture of pipelines in dairies, wineries and other food industrial enterprises.

If the manufacturing technology is violated, air bubbles may appear in the thickness of the glass, which reduces the strength of the glass and increases the possibility of it getting into food. If there are many bubbles, the dishes are rejected. When chips appear along the upper edge, glass products should be rejected. Glassware made of glass with foreign inclusions is not allowed to use, as they reduce the durability of the products.

Wooden dishes, containers, equipment. Wood is widely used for making cutting boards, small equipment (stirrers, rolling pins), barrels, barrels, decks for cutting meat and fish, etc. Wood does not have a harmful effect on the quality of products, does not change their organoleptic and physical and chemical properties, does not corrode, does not release harmful substances into the food mass. However, wood is porous, absorbs liquid substances, and can be exposed to bacterial attack (mucus-forming bacteria, mold, etc.). In order to reduce or eliminate the ability to absorb liquid substances, wood products from the inside are impregnated or coated with varnishes or resins approved for contact with food. For the same purpose, wood products are lined from the inside with liner bags made of synthetic materials.

Wooden containers are used for storing pickled and salted vegetables and mushrooms, salted fish and corned beef, tomato paste and other products.

Paper containers and packaging. Sheets are used as packaging material for solid food products. Disposable paper tableware (waxed glasses for ice cream and sour cream, plates, etc.) is made from paper pulp soaked in paraffin of approved brands. High grade paper (parchment and parchment) is used for packing fat-containing products - butter, cheese, herring, waffles, etc. This paper does not absorb moisture and grease, and prevents food from drying out. Paper in combination with synthetic materials is increasingly used.

To apply inscriptions and drawings on paper, paint allowed for use by the state sanitary inspection authorities is used. On the surface of the product, paints should not leave an imprint (curd cheeses) or give it a foreign smell. The use of such paints should not be allowed. Also, the use of paints containing soluble toxic substances is not allowed.

For packing confectionery cardboard and corrugated board are used. Cardboard and corrugated board are used for packing wrapped products. For packaging confectionery without wrappers, cardboard boxes from the inside must be pasted over or lined with parchment or parchment. Currently, a combination of cardboard and synthetic materials is used.

In this article:

Not only the cost of production depends on the correct choice of materials, but whether it will reach the buyer at all, because the sanitary station strictly evaluates not only compliance with standards technological process, but also the quality of the raw material base.

What are plastic dishes made of?

There are two options:

1. Granulate - translucent plastic granules of polystyrene or polypropylene, 3-4 mm in diameter.

Manufacturers and sellers:

Kuskovsky chemical plant,
Guryev chemical plant,
Tomskneftekhim LLC,
CJSC "Himpek",
PETROPLAST CJSC,
LLC "Polymeria",
LLC "Polymercapital",
LLC "Boom Polymers",
LLC "Aglomer",
LLC "Maksiprom",
LLC "Contact PKF",
LLC "Panplast",
LLC "Interplast Group"
and etc.

2. Polymer tapes made of polystyrene or polypropylene, packed in ready-to-use rolls.

You can buy polymer tapes from domestic enterprises:

Moscow Refinery,
JSC "Belplast"
Vladimirsky plant of film materials,
Stirolplast CJSC,
JSC "Georg Polymer",
CJSC "Alkor"
Package of Proposals LLC,
LLC NPP "Simplex",
LLC "Folimpex",
LLC "Lion Group"
and etc.

Certification according to GOST

Plastic dishes are certified as a product in contact with food, therefore, only primary plastic is suitable as a raw material base for its production. That is, the option of raw materials made from recycled "plastic waste" - used bottles, packages, cups cannot be considered even as a temporary alternative.

It is allowed to use only polymer waste (film scraps) own production, crushed on a special apparatus - a crusher.

Films for the production of plastic dishes must be certified in accordance with GOST 12998-85, 26996-86, 10354-82; granules - comply with GOST 26996-86.

The mystery of signs: labeling of disposable tableware

For sorting polymer products, an international marking was developed - a triangle of arrows with a number inside. Next to the number (or under the triangle) the letter code of the plastic used in the manufacture of the product must be indicated.

To obtain a quality certificate, the finished product must comply with the standards of sanitary and epidemiological rules GN 2.3.4.972-00 "Maximum permissible quantities of chemicals emitted from materials in contact with food".

Myths and reality of the harm of plastic dishes

Of course, it is difficult to name products made by chemical industry... But are there so many completely natural and environmentally friendly products in our everyday life? The real danger of plastic is misuse.

Safety regulations:

Do not store food in plastic packaging for a long time.
You should carefully study the labeling: polystyrene products are not intended for hot drinks and microwave use.
For children's dishes the best option - transparent base and drawing of colorful pictures from the outside.
The brighter the color, the more dye (melanin) in the material, which can cause the development of allergic reactions. Therefore, white or transparent dishes are suitable for everyday use.

And the most popular mistake of our compatriots is the reuse of plastic products in order to save money. Such dishes are not intended for washing: the layers of plastic can decompose under the influence of cleaning agents, oxidize and form carcinogenic substances.

Polyolefins (polyethylene of various density, polypropylene, modified grades of these polymers) are the most economical and widely used synthetic polymeric materials in the food industry. They are obtained by polymerization of unsaturated hydrocarbons of the olefin class. Of the additives, only stabilizers, antioxidants and colorants are usually used. Heat resistance 110-150 °, frost resistance from -15 to -75 °. The physiological harmlessness of these materials has been proven. Due to the possibility of odor arising as the ambient temperature rises, polyolefin cookware is primarily intended for contact with cold food.

Polyvinyl chloride (vinyl plastic, plastic compounds), vinyl chloride copolymers, vinyl polymers are obtained by polymerizing vinyl chloride and introducing various additives (stabilizers, plasticizers, fillers, dyes) into the finished polymer. Heat resistance about 65 °, frost resistance -10 °. The limiting hygienic aspect is the possibility of migration of toxic additives and monomers from the polymer composition.

With the appropriate selection of additives, the use of polyvinyl chloride in the food industry does not meet with objections for the packaging of cold food products.

Polystyrene (common polystyrenes, impact-resistant, copolymers) are obtained by polymerizing styrene. High-impact plastics are a mixture of polystyrene and rubber, which increases the mechanical strength of the material. Heat resistance does not exceed 80 °. The use of polystyrenes for food contact is mainly limited by the migration of styrene monomer.

Polycarbonate (diflon) is obtained by polycondensation of monomers - diphenylpropane and carbonic acid chloride. Plastic usually contains no additives. Heat resistance 125-140 °. The possibility of using polycarbonate dishes is determined by the migration of diphenylpropane, the values \u200b\u200bof which are small. From a hygienic point of view, polycarbonate is one of the most promising polymeric materials for the manufacture of various food utensils.

Aminoplasts (melalite) - pressed materials based on urea - or melamine-formaldehyde resins. The composition of aminoplasts includes fillers (wood and cotton cellulose, asbestos), dyes and lubricants. Heat resistance 100-120 °. Currently, melalite dishes are allowed only for serving aircraft passengers. The widespread use of cookware made of this material is limited by the migration of formaldehyde.

Although other types of polymeric materials are used in the food industry, they find limited use for the manufacture of tableware.