## 2 Results
### Migration and Weight Increase of GPPS and HIPS in Contact with Real Food
#### Migration and Weight Increase Using Milk, Cream and Olive Oil
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Food/Storage Temperature**} & \multicolumn{5}{c}{**GePS**} & \multicolumn{5}{c}{**Weight Increase [\%]**} & \multirow{2}{*}{**HIPS**} \\  & **10 Days** & **20 Days** & **30 Days** & **50 Days** & **10 Days** & **20 Days** & **30 Days** \\ \hline Lard (100\%; id/)5\({}^{\circ}\)C & \textless{}0.1 & 0.1 & 0.1 & 0.2 & 0.5 & 0.5 & 0.7 \\ Butter\({}^{\circ}\)5 \({}^{\circ}\)C & \textless{}0.1 & 0.2 & 1.1 & 1.2 & 0.5 & 0.6 & 0.7 \\ Fish oil\({}^{\circ}\)1/20 \({}^{\circ}\)C & \textless{}0.1 & 0.2 & \textless{}0.1 & \textless{}0.1 & 0.5 & 0.5 & 0.9 \\ Miglyolololol\({}^{\circledR}\)812\({}^{\circledR}\)/20\({}^{\circ}\)C & 0.1 & 0.4 \({}^{\circ}\)4 & 0.4 \({}^{\circ}\)4 & 3.6 & 6.1 & 8.0 \\ Clear orange juice(20\({}^{\circ}\)5)\({}^{\circ}\)C & 0.1 & 0.1 & \textless{}0.1 & \textless{}0.1 & 0.2 & 0.2 & 0.2 \\ Ground coffee beans/20 \({}^{\circ}\)C & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & 0.1 & 0.3 & 0.4 \\ Noodes/20 \({}^{\circ}\)C & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & 0.1 & \textless{}0.1 \\ Out flakes/20 \({}^{\circ}\)C & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 \\ Wheat loops (sugared)/20 \({}^{\circ}\)C & \textless{}0.1 & 0.1 & \textless{}0.1 & 0.1 & 0.1 & \textless{}0.1 & 0.1 \\ Water/20 \({}^{\circ}\)C & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 \\ \hline \hline \end{tabular}  
\({}^{1}\)Omega-3 total by Norsan (contains natural fish oil, olive oil, mixed tocophereoles, cholcalieferd, natural lemon oil). \({}^{2}\)CAS-No. 73398-61-5: Decanoyl- and Octanoyllycerides. \({}^{3}\) Made from wheat semolina with 10% egg, noodles crushed to have intimate contact. \({}^{4}\) since the GPPS material after contact with Miglyol broke into pieces, it was not possible to determine precise weight.  
\end{table} 
Table 4: Weight increase [%] of GPPS and HIPS after contact with real foods at 5 \({}^{\circ}\)C and 20 \({}^{\circ}\)C up to storage for 50 or 30 days. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Food/Temperature**} & \multicolumn{5}{c}{**Weight Increase [\%]**} & \multirow{2}{*}{**HIPS**} \\  & **10 min** & **20 min** & **30 min** & **10 min** & **20 min** & **30 min** \\ \hline Boiling water (starting 100 \({}^{\circ}\)C, end 36 \({}^{\circ}\)C) & 0.1 & 0.1 & \textless{}0.1 & 0.1 & 0.2 & 0.3 \\ Hot water (starting 80 \({}^{\circ}\)C, end 36 \({}^{\circ}\)C) & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & 0.2 & 0.2 & 0.2 \\ Hot water (starting 60 \({}^{\circ}\)C, end 36 \({}^{\circ}\)C) & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 \\ Warm water (starting 40 \({}^{\circ}\)C, end 29 \({}^{\circ}\)C) & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 & \textless{}0.1 \\ Brewed coffee (starting 90 \({}^{\circ}\)C, end 28 \({}^{\circ}\)C) & 0.1 & 0.1 & 0.1 & 0.4 & 0.6 & 0.6 \\ Brewed coffee (100 \({}^{\circ}\)C constant) & 0.3 & 0.4 & 0.3 & 0.4 & 0.6 & 1.2 \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Weight increase [%] of GPPS and HIPS in hot filled aqueous foods up to storage for up to 30 min (during cooling process or at constant temperature). further increased. Already after 10 min contact with hot coffee, the HIPS stripe appeared curved (see Supplementary material: Photos of visual changes). The results indicate clearly that nearly all tested foods did not show a significant weight increase of HIPS. All have been below 1%. The only exceptions were Miglyol\({}^{\circledR}\)812 and brewed coffee at 100 \({}^{\circ}\)C after 30 min contact. Visual changes and in appearance were not observed during contact with foods except for Miglyol, where the strips were discolored.