GB 4806.16-2025National Food Safety Standard — Food Contact Silicone Rubber Materials and Products (English PDF)

4.1 Requirements for Raw Materials

4.2 Sensory Requirements

The sensory requirements for silicone rubber materials and products for food contact shall comply with the provisions of Table 1.

The immersion solution obtained from the migration test shall not exhibit any deterioration in sensory properties, such as discoloration, turbidity, precipitation and unusual odor

4.3 Physical and Chemical Indicators

4.3.1 General physical and chemical indicators

The general physical and chemical indicators of silicone rubber materials and products for food contact shall conform to the provisions of Table 2.

a For silicone rubber materials and products intended for infant and toddler food contact, the results shall be converted to mg/kg based on the area-to-volume ratio in practical use, and the limit is ≤ 60 mg/kg.

4.3.2 Other Physical and chemical indicators

4.3.2.1 Silicone rubber materials and products for food contact shall comply with the provisions of physical and chemical indicators in Appendix A and relevant announcements regarding the specific migration limits (SML), total specific migration limits [SML(T)] and maximum permitted quantity (QM) of the basic raw materials used.

4.3.2.2 Silicone rubber materials and products for food contact shall comply with the provisions of physical and chemical indicators in GB 9685 and relevant announcements regarding the SML, SML(T) and QM of the additives used.

5.1 Migration Test

5.1.1 General requirements

The migration test shall be conducted in accordance with the provisions of GB 31604.1 and GB 5009.156. Where this Standard has special provisions, those provisions shall prevail.

5.1.2 Special requirements

The test conditions of total migration for silicone rubber materials and products with an expected contact temperature (T) not exceeding 40°C and a contact time (t) not exceeding 24 h shall conform to the provisions of Table 3.

5.2 Label Identification

Label identification shall comply with the provisions of GB 4806.1.

B.1 Scope

This Standard specifies the method for determining volatile substances in silicone rubber materials and products for food contact.

This Standard applies to the determination of volatile substances in silicone rubber materials and products for food contact.

B.2 Principle

After the pre-treatment of silicone rubber materials and products for food contact, determine the mass loss of the specimen under normal pressure and after heating and baking at a certain temperature and time, and obtain the amount of volatile substances in the silicone rubber materials and products for food contact under the corresponding conditions.

B.3 Reagents and Materials

B.3.1 Reagents

Water: Grade III water conforming to the provisions of GB/T 6682.

B.3.2 Materials

B.3.2.1 Containers: watch glass, evaporating dish, weighing dish, crucible, etc.

B.3.2.2 Weighing dish: made of aluminum, flat shape.

B.3.2.3 Desiccator: with desiccant.

B.4 Instruments and Equipment

B.4.1 Electronic balance: with a division value of 0.1 mg.

B.4.2 Electric blast drying oven: with a temperature control accuracy of (100 ± 2) °C and a temperature control accuracy of (200 ± 3) °C.

B.5 Analytical Procedures

B.5.1 Sample pre-treatment

Immerse the nipple-type sample in gently boiling water for 10 minutes and stir it at intervals to ensure that the sample does not contact the container wall. […]

B.5.2 Specimen preparation

Cut the sample into fragments with length, width and thickness not exceeding 2 cm. Place the fragments in a suitable container and ensure that they do not overlap. Place the container containing the sample fragments in the electric blast drying oven at (100 ± 2) °C and dry for (60 ± 5) minutes. […]