Recent Advances in the Occurrence, Formation Mechanisms, and Synchronous Mitigation Strategies of 3-Chloropropanediol Esters and Glycidyl Esters in Edible Oil

doi:10.7506/spkx1002-6630-20251219-166

Abstract

Abstract: 3-Monochloropropanediol esters (3-MCPDEs) and glycidyl esters (GEs) are potential hazardous substances that are widely present in vegetable oils and oil-based food products, posing health risks such as nephrotoxicity and carcinogenicity. This paper presents the co-occurrence pattern and exposure risk of 3-MCPDEs and Ges in vegetable oils and typical oil-based foods. The formation mechanism and interaction of 3-MCPDEs and GEs are elaborated, including their precursors and formation pathways. Furthermore, this paper provides a comprehensive review of the strategies to inhibit the formation of 3-MCPDEs and Ges (process optimization and the addition of antioxidants) and remove the already-formed hazardous substances (molecular distillation, adsorption, and biotechnological approaches). Finally, it offers an outlook on future research directions in this field. This paper aims to furnish scientific evidence for oil processing enterprises to optimize their processes and reduce pollutant levels, thereby ensuring the safety of edible oils and related food products.

Key words: 3-monochloropropanediol esters; glycidyl esters; vegetable oil safety; formation mechanism; mitigation strategies

CLC Number:

TS225.1

CHENG Weiwei, BAO Zhongming, XU Peifeng, CHEN Yufeng, KE Zhigang, ZHOU Xuxia, DING Yuting, LIU Shulai. Recent Advances in the Occurrence, Formation Mechanisms, and Synchronous Mitigation Strategies of 3-Chloropropanediol Esters and Glycidyl Esters in Edible Oil[J]. FOOD SCIENCE, 2026, 47(12): 373-383 https://doi.org/10.7506/spkx1002-6630-20251219-166

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Recent Advances in the Occurrence, Formation Mechanisms, and Synchronous Mitigation Strategies of 3-Chloropropanediol Esters and Glycidyl Esters in Edible Oil

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