Possible Factors that Cause the Formation of 3-Monochloropropane-1, 2-diol (3-MCPD) Esters

by mpob_admin

The 3-Monochloropropane-1,2-diol (3-MCPD) esters have been detected in thermally treated foodstuff such as breadcrumbs and crusts (Doležal et al., 2009), coffee (Doležal et al., 2005), baked cereal products (Hamlet and Sadd 2004) and doughnuts and french-fries (Svejkovska et al., 2004). These esters are part of a larger group of chloropropanediols (CPD). Surprisingly, the compound has also been detected in infant and baby food (Zelinkova et al., 2009) which triggered the demand for investigation by the general public since the compound is suspected to be a non-genotoxic carcinogen (JECFA, 2002).

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3-Monochloropropane-1, 2-diol (3-MCPD) Esters in Edible Oils and in other Foods: Is There a Need for Concern?

In today’s global demand for healthy and safe foods, consumers are looking for foods without or with least contaminants. Foods produced from either small farms or large corporations are as much subjected to the same growing consumer demands for healthy, nutritious foods. Convenient foods have led to continuous improvement of existing food processing techniques, all […]

by mpob_admin