Research Progress on 3-chloro-1,2-Propanediol in Fats and Oils

FOOD SCIENCE ›› 0, Vol. ›› Issue (): 339-341.

Research Progress on 3-chloro-1,2-Propanediol in Fats and Oils

guojiaojiao Guo Jiao-Jiao,

Received:2010-12-02 Revised:2011-11-15 Online:2011-12-15 Published:2011-12-21
Contact: guojiaojiao Guo Jiao-Jiao E-mail:guojiaojiao3344@126.com

Abstract

Abstract: With the deepening of chloropropanol research and continuous technological advances for its determination, more and more foods have been detected high levels of chloropropanol. In recent years, 3-chloro-1,2-propanediol (3-MCPD) esters have also been detected in fats and oils. Studies have clarified that the majority of 3-MCPD-esters in fats and oils is formed during the process of refining, involving deodorization as the key to 3-MCPD-ester formation and final content in fats and oils. Assuming 100% conversion of 3-MCPD-esters into 3-MCPD, the yield of 3-MCPD in fats and oils will be far more than the maximum tolerable daily intake (TDI) of 2μg/kg body weight. This paper reviews the source of 3-MCPD-esters in fats and oils, factors influencing its formation, and recent technological advances for their determination. Also, future trends of 3-MCPD research are forecasted.

Key words: fats and oils, 3-chloro-1,2-propanediol, detection method

guojiaojiao Guo Jiao-Jiao. Research Progress on 3-chloro-1,2-Propanediol in Fats and Oils[J]. FOOD SCIENCE, 0, (): 339-341.

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Research Progress on 3-chloro-1,2-Propanediol in Fats and Oils

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