This book discusses the current research on monochloropropanediol
(MCPD) and glycidyl esters in edible oils. These potentially
harmful contaminants are formed during the industrial processing of
food oils during deodorization. The mechanisms of formation for
these contaminants, as well as research identifying possible
precursor molecules are reviewed. Strategies which have been used
successfully to decrease the concentrations of these contaminants
in edible oils are discussed, including the removal of precursor
molecules before processing, modifications of deodorization
protocol, and approaches for the removal of these contaminants
after the completion of processing. Analytical strategies for
accurate detection and quantitation of MCPD and glycidyl esters are
covered, along with current information on their toxicological
properties. This book serves as a single point of reference for the
significant research related to these contaminants.
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