Journal
FOOD CHEMISTRY
Volume 211, Issue -, Pages 124-129Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.05.039
Keywords
3-Chloropropane-1; 2-Dipalmitate; 3-Chloropropane-1; 2-Diol; 3-MCPD esters; 3-CPD esters; Deodorization; Refining; Palm oil
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3-MCPD esters are contaminants that can form during refining of vegetable oils in the deodorization step. It was experimentally shown that their content in the vegetable oil depends on the acid value of the vegetable oil and the chloride content. 3-MCPD esters form approximately 2-5 times faster from diacylglycerols than from monoacylglycerols. It has been proved that the higher fatty acids content in the oil caused higher 3-MCPD esters content in the deodorization step. Neutralization of free fatty acids in the vegetable oil before the deodorization step by alkaline carbonates or hydrogen carbonates can completely suppress the formation of 3-MCPD esters. Potassium salts are more effective than sodium salts. (C) 2016 Elsevier Ltd. All rights reserved.
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