## 3 Results
An estimation of the TiO\({}_{2}\) concentrations (as elemental Titanium) measured in seven selected PS packaging is also reported; the obtained results in this case shall be regarded as semi-quantitative because of the rather little amount of material analyzed. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Item/Country** & **Food Description** & **Styrene \(C_{p,\theta}\)** & **Migration** & **Migration** & **Migration** \\  & & **[\(\mu\)g/g]** & **before BBD 1** & **at the BBD** & **after BBD 2** \\  & & **[\(\mu\)g/kg]** & **[\(\mu\)g/kg]** & **[\(\mu\)g/kg]** \\ \hline \multicolumn{6}{c}{Refrigerated products (Shelf life: 40 days/5 \({}^{\circ}\)C)} \\ \hline
1 Italy & Stirred yogurt, 4.4\% fat & 316 \(\pm\) 8 & & 18 \(\pm\) 0.1 & \\
2 Italy & Stirred yogurt, 3.2\% fat & 266 \(\pm\) 1 & & 13 \(\pm\) 0.2 & \\
3 Italy & Stirred yogurt, 0.1\% fat & 356 \(\pm\) 2 & & 6 \(\pm\) 0.1 & \\ \hline
1 Germany & Stirred yogurt, 3.5\% fat & 351 \(\pm\) 23 & & 17 \(\pm\) 0.1 & 26 \(\pm\) 0.2 \\
2 Germany & Stirred yogurt, 3.5\% fat & 275 \(\pm\) 2 & 5 \(\pm\) 0.1 & 10 \(\pm\) 0.2 & \\
3 Germany & Stirred yogurt, 3.5\% fat & 284 \(\pm\) 5 & & 7 \(\pm\) 0.2 & 9 \(\pm\) 0.1 \\ \hline
4 Germany & Set yogurt, 3.8\% fat & 357 \(\pm\) 14 & & 27 \(\pm\) 0.5 & \\
5 Germany & Set yogurt, 3.9\% fat & 256 \(\pm\) 18 & & 25 \(\pm\) 0.2 & \\
6 Germany & Set yogurt, 3.5\% fat & 278 \(\pm\) 12 & 7 \(\pm\) 0.2 & 15 \(\pm\) 0.2 & \\
7 Germany & Set yogurt, 3.5\% fat & 308 \(\pm\) 6 & & 30 \(\pm\) 0.4 & 30 \(\pm\) 0.5 \\ \hline
8 Germany & Whipping cream with 30\% fat 3 & 265 \(\pm\) 21 & & 13 \(\pm\) 0.1 & \\
9 Germany & Fat Sour cream with 24\% fat & 300 \(\pm\) 34 & & 18 \(\pm\) 0.6 & \\
10 Germany & Sour cream with 10\% fat & 306 \(\pm\) 60 & & 14 \(\pm\) 0.6 & \\
11 Germany & Sour cream with 10\% fat & 296 \(\pm\) 8 & 8 \(\pm\) 0.1 & 10 \(\pm\) 0.2 & \\
12 Germany & Stirred Sour cream with 10\% fat & 292 \(\pm\) 20 & & 5 \(\pm\) 0.6 & \\
13 Germany & Stirred Sour cream with 10\% fat & 260 \(\pm\) 8 & 7 \(\pm\) 0.1 & 11 \(\pm\) 0.6 & \\ \hline \multicolumn{6}{c}{UHT products (Shelf life: 192 days/RT)} \\ \hline
14 Germany & Coffee creamers with 10\% fat & 339 \(\pm\) 56 & 382 \(\pm\) 1.8 & 401 \(\pm\) 1.2 & 465 \(\pm\) 1.9 \\ \hline \hline \end{tabular}  
* Analysis 20 days before BBD of the products. 2 Analysis 15 days after BBD of the products. 3 The specification 30% fat does not represent a homogenous value for the whole product (cream floating at the top, only minimally in contact with the PS pot).  
\end{table} 
Table 4: Residual levels (\(C_{p,\theta}\)) in the PS packaging and migrated amount of styrene in food before/at/after best before date (BBD). \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Item/Country** & **Food Description** & **TiO2** & **Area Weight** & **Fat** & **S/F 1** & **Relative** \\  & **[\(\mu\)g g/2]** & **[g dm\({}^{-2}\)]** & **Content** & **[\%]** & **[dm\({}^{2}\) kg\({}^{-1}\)]** & **Migration [\%]** \\ \hline \multicolumn{6}{c}{Refrigerated products (Shelf life: 40 days/5 \({}^{\circ}\)C)} \\ \hline
1 Italy & Stirred, creamy yogurt & 3.58 & 4.4 & 11.0 & 0.14 \\
2 Italy & Stirred, sugared yogurt & 3.29 & 3.2 & 11.4 & 0.12 \\
3 Italy & Stirred, light yogurt & 3.78 & 0.1 & 10.6 & 0.04 \\ \hline
1 Germany & & 5647 & 3.43 2 & 3.5 & 9.3 & 0.16 \\
2 Germany & Stirred yogurt & 23580 & 2.02 & 3.5 & 8.6 & 0.20 \\
3 Germany & & 150 & 3.81 2 & 3.5 & 10.7 & 0.06 \\ \hline \hline \end{tabular}  
* Analysis 20 days before BBD of the products. 2 Analysis 15 days after BBD of the products. 3 The specification 30% fat does not represent a homogenous value for the whole product (cream floating at the top, only minimally in contact with the PS pot).  
\end{table} 
Table 5: Relative migration of styrene at BBD and main characteristics of the investigated products (food and packaging).