Haro on silicone molds!
The UFC-Que Choisir publishes this Thursday a test carried out on around thirty silicone molds intended for pastry and warns of the harmful substances found in most of them.
Available in stores and on the Internet, these molds were put to the test during three successive firings in the oven, after which “the nature and evolution of the quantities of substances emitted” were measured.
The result is edifying: the association established that 23 of the 29 molds tested let “substances migrate into the food in high quantities, even in some cases particularly dangerous substances”.
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The levels of substances exceed "for certain molds the maximum limit provided for by French regulations for all substances", while for other products, the quantities of substances increase over cooking, whereas they should decrease over time. as it goes through the oven.
The Tupperware mold tested by UFC-Que Choisir emits “for example 15 times more substances on the 3rd cooking than on the first”.
“Extremely worrying” substances found
Finally, some mussels release "substances of particular concern likely to cause cancer, genetic mutations or damage to reproductive functions", such as decamethyl-cyclopentasiloxane, dodecamethyl-cyclohexasiloxane or octamethylcyclotetrasiloxane.
The latter substance is also considered “extremely worrying” by the European Union.
In total, 23 mussels out of the 29 tested are deemed “unsafe” by the Consumers' Union, and six are simply “to be avoided”, due to the presence of the substances mentioned above.
However, two manufacturers get away with it with good marks, with molds that are “virtually inert with respect to food”.
Faced with a regulation of "more than 30 years", the association urges "the European authorities to define a strict regulatory framework on silicone kitchen equipment, in particular by prohibiting all substances whose harmfulness is demonstrated or suspected" and " asks the DGCCRF to carry out reinforced controls”.