The widespread use of packaging materials on food packages sometimes causes off-flavor and deterioration in the food by migration of packaging materials which consist of mainly plastic materials and printing ink solvents. Even though migration of the residual packaging materials does not generally cause safety problems in the contained food, it certainly can generate off-flavor and finally deteriorate quality of the finished product. In highly consumer-oriented markets, quality of the finished product is gaining more importance economically, so profound and thorough study about migration into food to maintain the fine quality of the end product becomes an importance issue. Studies have been conducted about migration of various packaging materials and the chemical reactions between the food components and the materials used for food packaging (Brody, 1989; Mcneal and Breder, 1987; Lawson, G and Lawson, C, 1996). Several of these studies have measured partition coefficient values (Kp) between packaging materials and various food samples and involved finding factors that affected the partitioning behavior of packaging materials into the contained food. However, to enable prediction of partitioning, data are still needed on the relation of packaging material chemical structure and properties to partitioning behavior, and on the partitioning behavior of various food ingredients and the total food compositions.