The Turkish Food Codex Regulation published by the Ministry of Food, Agriculture and Livestock, Ingredients and Materials in Contact with Food, the production, processing and distribution of materials that are in direct or indirect contact with food or which are likely to come into contact with the aim of protecting human health and meeting consumer needs stages to be followed.

In the annex of this regulation titled food-contacting glass-based materials and materials, the properties of glass-based materials in contact with foodstuffs are described (Annex 4).

Accordingly, the degree of resistance of glass-based materials to sudden temperature changes must be at least 42 degrees. Glass-based materials that come into contact with food should not be left overhead during filling, taking into account the pressure that may occur due to the properties of the food contained therein. In the appendix of the Communiqué, the internal pressure values ​​are shown in a table. According to this,

• Internal pressure resistance in beer bottles, the lowest 12 kg / cm2 in bottles with repeated use; the lowest 10 kg / cm2 in bottles without repeated use.
• The internal compressive strength in soft drink bottles must be the lowest 16 kg / cm2 in reusable bottles and the lowest 10 kg / cm2 in non-reusable bottles.
• Natural mineral water and fruit juice bottles have the lowest internal compressive strength 10 kg / cm2.

One of the most important analyzes to be made in glass based packaging materials is the resistance to sudden temperature changes in order to avoid any negative situation and to prevent human health from being damaged.

In advanced laboratories, resistance tests to sudden temperature changes are carried out within the scope of packaging analyzes. During these tests, standards published by domestic and foreign organizations are based. The standard used in this respect is:

• TS 2913 Physical test methods of glass containers