The 3-Monochloropropane-1, 2-diol (3-MCPD) esters belong to the family of chloropropanols and are categorised as process-induced contaminants. In refined oils and fats the chloropropanols are in the ester form. Esters of chloropropanols contain fatty acids in position 1 or 2 or both as monoester or diester. Research on 3-MCPD ester has been going on since 1978 (Velisek et al., 1978) and the focus has been on acid hydrolysed vegetable proteins (acid –HVP). In 1980, Velisek et al. were the first to report on the presence of chloroesters in hydrolysed vegetable protein. Davidek et al. (1980) observed the presence of significant amounts of mono- and diesters with fatty acids in foods. Since then extensive studies have been carried out to identify food ingredients and food products that contain 3-MCPD and its esters. Further studies have been conducted on the occurrence, formation pathways, toxicological aspect and probable mitigation steps to reduce the formation of 3-MCPD and the esters.