How to determine whether the material of silicone products has reached food grade

With the deepening of public awareness of silicone products, silicone products have also been loved by most consumers. When choosing many household items, priority will be given to silicone materials, such as baby pacifiers, bibs, etc. Under normal circumstances, these silicone products should be food grade silicone products to ensure that they do not cause adverse effects on the human body during consumer use. So, if you want to customize silicone products, how do you determine if the material of the silicone product has reached food grade?

Food grade silicone products are non-toxic, odorless, highly transparent, chemically stable, and soft, with good elasticity. They are resistant to cold and high temperatures, have strong water absorption, and have no toxic side effects on the human body. The burnt ash is white. Ordinary silicone products use ordinary silicone, which has a strong odor and can turn yellow or dark over time. The burnt ash is black.

According to the requirements of the US FDA, silicone rubber products that come into contact with food must meet the following three conditions:

1. Will not release ingredients that pose a risk to human health. This requires that the product itself does not contain toxic substances, and the product must have sufficient stable chemical properties to prevent natural oxidation and corrosion.

2. It should not cause unacceptable changes in the composition of the food. The product cannot undergo chemical reactions with things in contact, and the composition of the product itself cannot change due to contact with food.

3. The sensory characteristics brought by food cannot be reduced (causing changes in taste, odor, color, etc.).

Of course, there are slight differences in testing standards among countries around the world, such as the LFGB standard in Germany, which requires the following tests on silicone rubber products:

① 3 comprehensive migration tests;

② (VOC) Organic volatile matter content;

③ Peroxide value test;

④ Organic tin compound testing;

⑤ Sensory testing.