> Repeated baking shows a steady decline in migration and emissions, suggesting depletion of siloxanes in the products over time.
I wonder what the fall-off curve looks like for siloxane transfer out of the bakeware. If e.g. 70% of it comes out in the first 15 baking cycles, there could be a reasonable path to massively reducing exposure from this source. Just cook a few sacrificial recipes on new bakeware and throw them out uneaten.
Silicones are common food additives, including use as an anti-foaming agent in frying oil. If you are trying to avoid them, you may rethink having those fries next time you are at the drive through.
They are also used almost everywhere around us... shampoos, lotions, cleaning agents, cosmetics, medical implants, electronics, lubricants, etc. It seems a few ppm improves every kind of product.
I thought silicone was recommended over plastics/nonstick/etc because it's inert and chemically simple. The wikipedia says that cyclosiloxane is volatile, often used as a solvent, and evaporates.
Since it declines over time, it doesn't seem to be the result of normal wear/tear of the bakeware which does suggest it's something added during the manufacturing process. I've heard of doing an initial bake of silicone bakeware to remove factory stuff...
So is silicone as a cooking material actually fairly complex, new, and not as well understood as I thought (similar to plastics)? Or is this an avoidable manufacturing thing.
Also they mention "concerns", but I couldn't find any known health risks. Is this similar to microplastics, where it could be an issue but it isn't clear yet? Or are they known to be harmful?
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[ 2.8 ms ] story [ 27.6 ms ] threadI wonder what the fall-off curve looks like for siloxane transfer out of the bakeware. If e.g. 70% of it comes out in the first 15 baking cycles, there could be a reasonable path to massively reducing exposure from this source. Just cook a few sacrificial recipes on new bakeware and throw them out uneaten.
They are also used almost everywhere around us... shampoos, lotions, cleaning agents, cosmetics, medical implants, electronics, lubricants, etc. It seems a few ppm improves every kind of product.
What is the ppm emitted rate from shampoos?
Simply declaring the presence of a contaminant in other goods is not a meaningful contribution here.
I thought silicone was recommended over plastics/nonstick/etc because it's inert and chemically simple. The wikipedia says that cyclosiloxane is volatile, often used as a solvent, and evaporates.
Since it declines over time, it doesn't seem to be the result of normal wear/tear of the bakeware which does suggest it's something added during the manufacturing process. I've heard of doing an initial bake of silicone bakeware to remove factory stuff...
So is silicone as a cooking material actually fairly complex, new, and not as well understood as I thought (similar to plastics)? Or is this an avoidable manufacturing thing.
Also they mention "concerns", but I couldn't find any known health risks. Is this similar to microplastics, where it could be an issue but it isn't clear yet? Or are they known to be harmful?