ESBO
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ESBO (CAS 008013-07-8) is the abbreviation for epoxidized soybeanoil. This compound is used as plastiziser and stabilizer in PVC-materials for sealing masses of lids. As a highly lipophylic compound it can migrate into foods particularly into fatty foods that come into contact with the PVC-material. Scientists from denmark and switzerland analysed ESBO in pesto, pasta sauces and tunny in oil. They detected great amounts of ESBO exceeding the migration MRL of about 60 mg/kg food. On the basis of the No Observed Adverse Effect Level (NOAEL) of about 140 mg/kg body weight and day the Scientific Committee on Food (SCF) defined an Acceptable Daily Intake (ADI) of 1mg/kg body weight (1999). ESBO isn't a cancerogenic or even genotoxic compound and does not have any influence on fertility and the development of foetus. Beside the analysis of phthalates and adipates ESBO has become a standard parameter of the quality control of plastic materials of lids and other packagings. The analysis is executed according the method of Castle et al.:Analysis of epoxidised soya bean oil additive in plastics by gas chromatography; J. of Chromatogr. 437, 274-280 (Quantifiziert gegen epoxid. Sojabohnenöl (Linolsäure)). Your competent partner is Dr. Lipinski (jlipinski@sofia-gmbh.de).
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