Introduction
Cling wrap, also known as plastic wrap or clear wrap, is a widely used kitchen essential for wrapping and protecting food. It is designed to keep food fresh by creating a seal that prevents air exposure, which can lead to spoilage, oxidation, and loss of moisture. However, there are concerns about the safety of using plastic wrap due to the potential leaching of chemicals into food. In this comprehensive guide, we’ll explore the different types of cling wrap, its composition, regulations, and safety considerations to help you make informed choices about using plastic wrap for food.
Understanding Cling Wrap
Cling wrap is a type of plastic wrap that is transparent or lightly colored, allowing you to see the contents of the wrapped food. It adheres to itself and food containers, creating an airtight seal. The primary purpose of cling wrap is to preserve the quality, taste, and freshness of food. It also helps prevent odor transfer between different food items.
The Evolution of Cling Wrap
The invention of cling wrap can be traced back to the Dow Chemical Company in 1933. Initially, it was developed as a liquid spray for military and automotive applications. However, further development led to the creation of a kitchen-friendly version known as Saran Wrap. Saran Wrap, made from polyvinylidene chloride (PVDC), became commercially available in 1949 and gained popularity in households by 1953.
Types of Cling Wrap
- Polyvinylidene Chloride (PVDC) Cling Wrap: Historically, cling wraps were made from PVDC, which contained phthalates, plasticizers that increased flexibility. However, due to concerns about phthalates’ potential health risks, most cling wraps produced after 2006 in the United States are phthalate-free. PVDC cling wraps are still found in some packaging but are typically combined with other materials to enhance food safety properties.
- Low-Density Polyethylene (LDPE) Cling Wrap: Currently, the most common type of cling wrap is made from LDPE. LDPE cling wraps do not adhere as well as their PVC counterparts, but they have become popular alternatives due to their phthalate-free composition. However, LDPE cling wraps may contain diethylhexyl adipate (DEHA), another potential endocrine disruptor.
Safety Concerns and Regulations
The safety of using cling wrap for food depends on various factors, including its composition, usage, and contact with different types of foods. To ensure consumer safety, regulatory bodies have set guidelines and recommendations for manufacturers and consumers alike.
Food and Drug Administration (FDA) Regulations
The FDA regulates packaging and materials that come into contact with food through a premarket notification process. Manufacturers must submit data and safety points to demonstrate that their packaging materials meet the FDA’s safety requirements. This process includes assessing the leaching of substances from the packaging into food.
Microwave Use and Chemical Leaching
One of the primary concerns regarding cling wrap is its potential to leach chemicals into food, particularly when used in the microwave. The U.S. FDA advises against using any plastic wrap that is not labeled “microwave safe” for heating food in the microwave. To be labeled as microwave-safe, plastic wraps must pass tests to ensure they do not leach harmful chemicals into food.
High Fat Foods and Contact Materials
It is important to note that certain types of foods, particularly those high in fat, can increase the risk of chemical migration from cling wrap. High fat foods, such as certain cheeses, raw meats with a layer of fat, fried meats, pastry products, and cakes with butter icing or chocolate coatings, are more likely to interact with the wrap’s chemicals. Manufacturers may provide specific advice on suitable cling wrap usage for high fat foods.
Choosing the Right Cling Wrap
When selecting cling wrap, there are some considerations to keep in mind:
- Look for “Microwave Safe” Labeling: If you intend to use cling wrap in the microwave, ensure that it is specifically labeled as microwave-safe. This designation indicates that the wrap has passed tests to ensure its safety for microwave use.
- Avoid Direct Contact with Hot Food: To minimize the risk of chemical migration, avoid allowing cling wrap to directly touch hot food. Leave a gap between the wrap and the food, following any specific instructions provided by the wrap’s manufacturer.
- Consider Alternatives: Instead of cling wrap, consider using alternatives like wax paper or unbleached parchment paper for wrapping or covering food during heating. These options are generally considered safer and do not pose the same chemical leaching concerns.
Understanding Plastic Wrap Composition
To better understand the composition of cling wrap, it is essential to explore the primary materials used in its production.
Polyethylene (PE)
Polyethylene is the main component of most cling wrap materials. It is a versatile thermoplastic polymer that can be molded into various forms, including plastic wraps. There are different types of polyethylene used in cling wrap production, including low-density polyethylene (LDPE) and high-density polyethylene (HDPE).
Polyvinyl Chloride (PVC)
Historically, cling wraps were made from polyvinyl chloride (PVC). However, due to concerns about potential health risks associated with PVC, manufacturers have phased out its use in most cling wraps produced after 2006. PVC cling wraps contained phthalates, which can disrupt hormones when leached into food.
The Cling Wrap Production Process
The production of cling wrap involves several steps to create a thin, flexible, and transparent film suitable for food wrapping. While specific manufacturing processes may vary, the general steps include:
- Polymerization: The base polymer, such as polyethylene or polyvinyl chloride, is synthesized through a polymerization process. This process involves the transformation of monomers into a long-chain polymer structure.
- Extrusion: The polymer is melted and forced through a die to create a thin film. This film is then cooled and solidified to form the cling wrap.
- Additives: Various additives may be incorporated into the cling wrap formulation to enhance its properties, such as flexibility, adhesion, and resistance to tearing. These additives may include plasticizers, stabilizers, and colorants.
- Testing and Quality Control: The cling wrap undergoes rigorous testing to ensure it meets safety and quality standards. This includes tests for chemical migration, heat resistance, and adherence to regulations set by regulatory bodies such as the FDA.
Making Informed Choices: Alternatives to Cling Wrap
While cling wrap is a convenient option for food wrapping, there are alternatives available that offer similar benefits without the potential concerns associated with plastic wrap.
Wax Paper
Wax paper is a common alternative to cling wrap. However, it is important to note that many conventional brands of wax paper are coated with paraffin, a petroleum-derived product. To ensure a more eco-friendly and non-toxic option, look for wax papers that use soybean wax as a coating.
Unbleached Parchment Paper
Unbleached parchment paper is an excellent option for wrapping and baking food. Unlike bleached parchment paper, unbleached varieties do not contain dioxins, toxic byproducts of the bleaching process. Unbleached parchment paper provides a safe and effective way to wrap and bake food without the risk of chemical leaching.
Aluminum Foil
Aluminum foil is a versatile wrapping tool, but it should be used with caution. Aluminum is a recognized neurotoxin, and there have been associations between aluminum toxicity and certain cancers and infertility. When using aluminum foil, avoid direct contact with acidic foods, such as tomatoes and citrus fruits, as they can cause aluminum leaching. To minimize contact, wrap the food first with unbleached parchment paper and then cover it with aluminum foil.
Understanding Plastic Wrap Safety Symbols
Plastic wraps and containers often feature symbols or codes to indicate their composition and safety. These symbols are essential for making informed choices about the types of plastics used in food packaging.
Plastic Resin Codes
The plastics industry uses a numbering system known as plastic resin codes or recycling codes. These codes are typically represented by a number surrounded by three curved arrows, forming a triangular shape. Each number represents a specific type of plastic used in packaging materials. Some commonly encountered resin codes include:
- PET (Polyethylene Terephthalate): Used for beverage bottles and some food packaging. It may leach chemicals such as DEHA.
- HDPE (High-Density Polyethylene): Found in milk containers and plastic bags. Considered a safer form of plastic.
- PVC (Polyvinyl Chloride): Used in some food wraps. Can potentially leach toxins.
- LDPE (Low-Density Polyethylene): Found in shrink wraps, plastic bags, and cling wraps. Considered less toxic than other plastics.
- PP (Polypropylene): Used in bottle tops, bags, and food wraps. Considered one of the safest plastics.
- PS (Polystyrene): Found in plastic utensils and Styrofoam packaging. May leach into food products.
- Others: This category includes various plastics like LEXAN, polycarbonate, and BPA (bisphenol A). It is important to note that some plastics within this category may have specific safety concerns.
Conclusion
Cling wrap, or plastic wrap, is a valuable tool for food preservation and protection. However, it is crucial to understand the composition, safety considerations, and alternatives available. While regulatory bodies have implemented guidelines to ensure the safety of cling wrap, it is essential to make informed choices and consider alternatives like wax paper and unbleached parchment paper. By understanding the different types of plastics and their potential risks, you can make conscious decisions when it comes to food wrapping and safety. Remember, proper usage and adherence to manufacturer instructions are key to minimizing any potential risks associated with cling wrap.
