Survey on Commercial Palm Olein and Oil Extracted from Snack Products in Selected Asian Countries – Part 2: Quantification of 3-monochloropropane-1, 2-diol Esters (3-MCPDE)
The 3-monochloropropane-1,2- diol esters (3-MCPDE) is one of the food contaminants which develop when oils and fats undergo the refining process at high temperatures. The 3-MCPDE was first detected in 2006 in various edible oils and fats (Zelinkova et al., 2006). In crude or unrefined fats and oils, there is virtually no trace of 3-MCPDE, nevertheless, this constituent is detected in nearly all refined vegetable oils and fats, as well as animal fats (Weißhäar, 2008). Recent publications reported the occurrence of 3-MCPDE in lipid-containing products such as breads, cookies, mayonnaises and margarines (Küsters et al., 2011, Ermacora and Hrncirik, 2014).