ISO 10106-2021 PDF

Full title and description

ISO 10106:2021 — Cork stoppers — Determination of global migration. This International Standard specifies a laboratory test method to measure the global migration (total mass of non‑volatile constituents released) from ready‑to‑use cork stoppers into a food simulant under conditions that simulate real use; a suitably finished bottle is used to reproduce closure/contact conditions.

Abstract

Defines a standardized procedure for assessing the total (global) migration from cork stoppers into food simulants so manufacturers, bottlers and testing laboratories can obtain reproducible, comparable results for quality control and safety evaluation. The method is applicable to all types of cork stoppers whether completely or partially inserted in the bottle neck.

General information

• Status: Published / Current.
• Publication date: June 2021 (Edition 3, 2021).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 55.100 (Bottles, pots, jars); 79.100 (Cork and cork products).
• Edition / version: Edition 3 (2021); revises ISO 10106:2018.
• Number of pages: 5 pages.

Scope

This standard specifies a test method to measure the global migration of cork stoppers by placing ready‑to‑use stoppers in a suitably finished bottle filled with an appropriate food simulant and determining the total non‑volatile residue transferred during a defined contact regime. It is intended to simulate real conditions of use and applies to all types of cork stoppers (fully or partially inserted).

Key topics and requirements

• Definition of global migration as the mass of non‑volatile constituents transferred from the cork to the simulant.
• Sampling and sample size recommendations (e.g., testing multiple stoppers arranged in series to obtain representative results).
• Specified food simulants (typical examples: demineralized water, ethanol or ethanol/water solutions of defined strength, 3 % acetic acid) chosen according to intended use and alcohol content of the beverage.
• Prescribed test conditions including contact temperature and timing to simulate use (examples of the standard’s recommended contact regime and handling steps for reproducible measurement).
• Required apparatus and accuracy (balances with fine resolution, thermostatic ovens, evaporation equipment or rotary evaporator, filtration media and specified glassware).
• Analytical procedure: recovery/evaporation of the simulant, drying to constant mass and gravimetric determination of residue; blank determinations and calculation/reporting rules for expressing migration as mg per cork stopper.
• Reporting requirements: identification of sample, simulant type and alcohol degree, mouth finish, numerical results, deviations and any incidents during testing.

Typical use and users

Used by cork manufacturers and suppliers for quality control, beverage bottlers and packagers for incoming inspection and compliance checks, independent testing laboratories performing migration analyses, and product development teams evaluating new cork materials or treatments. Regulatory and conformity assessment bodies may use the method as a reference for safety assessment of cork closures.

Related standards

Standards and references commonly associated with cork stopper testing and bottle finishes include older editions of ISO 10106 (2018, withdrawn), ISO 16420 (cork stoppers — mechanical and physical specifications) and standards/industry documents specifying bottle mouth finishes (used to define the test fixture). Users often consult related packaging and food‑contact migration standards when interpreting results.

Keywords

cork stoppers, global migration, migration testing, food simulant, cork testing, closure testing, ISO 10106, beverage packaging, total migration.

FAQ

Q: What is this standard?

A: ISO 10106:2021 is an International Standard that specifies a laboratory method to determine the global (total) migration of non‑volatile constituents from cork stoppers into a food simulant under conditions intended to reproduce real use.

Q: What does it cover?

A: It covers selection of simulants, sample arrangement, test conditions, required apparatus, analytical procedure (evaporation and gravimetric residue determination), calculation and reporting of results for ready‑to‑use cork stoppers.

Q: Who typically uses it?

A: Cork manufacturers, beverage bottlers, packaging engineers, independent testing laboratories and conformity assessment bodies concerned with food contact safety and quality control.

Q: Is it current or superseded?

A: Current — ISO 10106:2021 (Edition 3, published June 2021) is the active edition and it revises and replaces ISO 10106:2018.

Q: Is it part of a series?

A: ISO 10106 is a stand‑alone test method within the suite of standards addressing cork products and cork stopper specifications (other related ISO standards address mechanical, microbiological and other test methods and specifications for cork closures).

Q: What are the key keywords?

A: Cork stoppers, migration, global migration, food simulant, closure testing, residue determination, ISO 10106.