CHAPTER 4: 2- and 3-Monochloropropanediol (MCPD) Esters and Glycidyl Esters: Methods of Analysis, Occurrence, and Mitigation in Refined Oils, Infant Formula, and Other Processed Foods
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Published:22 Oct 2019
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Special Collection: 2019 ebook collection
J. K. Beekman, M. Granvogl, and S. MacMahon, in Mitigating Contamination from Food Processing, ed. C. S. Birch and G. A. Bonwick, The Royal Society of Chemistry, 2019, pp. 75-107.
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Fatty acid esters of monochloropropanediol (MCPD) and glycidol are process-induced chemical contaminants that are formed during the deodorization process of edible oil refining. These contaminants are considered potentially carcinogenic and/or genotoxic, making their presence in edible oils and processed foods containing these oils a potential health risk. This chapter examines methods of analysis, occurrence, and potential mitigation approaches with regard to these fatty acid ester contaminants in oils and other complex food matrices. Specific emphasis is placed on current research at the United States Food and Drug Administration.