Simal-Gándara J, Paz-Abuín S, Ahrné L
Department of Analytical and Food Chemistry, Food Science and Technology Faculty, University of Vigo, Spain.
Crit Rev Food Sci Nutr. 1998 Nov;38(8):675-88. doi: 10.1080/10408699891274345.
BADGE-based epoxy resins have been commercially available for more than 40 years. They are extremely versatile, finding applications in many fields in both thermal and ambient cure applications. The present review focuses on their use in the food industry as surface coatings for food and beverage cans, and in particular on their chemical stability in relation to their toxicology and sensorial effects on foods. The implications of these properties of epoxy resins for prospective EU legislation on plastic coatings for food contact is discussed.
