Abstract
Glass is a food contact material that has been used for a long time in food packaging because it is chemically durable and stable. However, when used for a long time in an aqueous solution or under certain conditions in which alteration may occur, solid flakes may be formed. The phenomenon could be observed when the process of boiling water in a glass kettle is repeated. Transparent and shiny needle-shaped glass fragments appear floating in the water, which may cause complaints from consumers. The purpose of this study is to investigate the conditions leading to the formation of flakes and to identify the components of the suspended flakes in glass container. In this study we investigated the formation of flakes at different temperatures (70-100 °C), initial pH values (3-11) and varying the solution composition (with Na+, K+, Ca2+, Mg2+ concentrations from 0.2 to 40 mg/L). Two types of glass materials, soda-lime-silica glass and borosilicate glass (heat-resistance glass) were examined. Results show that flakes were observed under the following conditions: 24 h at more than 90 °C, pH 8, and 20 mg/L Ca2+ for soda-lime-silica glass and more than 100 °C, pH 11 for borosilicate glass. The component of flakes was identified as a mixture of hydrates of magnesium, calcium, and aluminum silicate analyzed by X-ray fluorescence spectroscopy, inductively coupled plasma-optical emission spectroscopy, and X-ray diffraction.