The Possible Mitigation Procedures for the Reduction of the Formation of Chloropropanol Esters and Related Compounds

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Fatty acids esters of chloropropanols are food-processed contaminants formed as a result of high temperature reactions. They have been found in a wide variety of food products (Weishaar, 2011). In many of these foods, the free form of the ester is present as well. While the free form is a known carcinogen, the toxicological significance of the esters is still being evaluated. In 2006, Zelinkova et al. (2006) first reported high levels of 3-Monochloropropane-1,2-diol esters (3-MCPD esters) in some edible oils. Since then, many research publications and presentations in conferences have referred to the higher levels noted in refined oils, particularly palm oil (Weishaar and Perz, 2010, Kuhlmann, 2011).

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

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 […]

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3-Monochloropropane-1,2-diol Esters in Refined Edible Oils and Fats

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 […]

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