2 - Mitigation of MCPD and Glycidyl Esters in Edible Oils

Abstract

Fatty acid esters of 3-monochloro-1, 2-propanediol (3-MCPD esters) are compounds in which the basic structure of the 3-monochloro-1, 2-propanediol can be connected to different fatty acids. Monoesters bearing one fatty acid at the glycerol base body, as well as diesters bearing two linked fatty acids, are possible. At the beginning of the 3-MCPD ester story, minimization strategies focused on the refining process, but later research showed that efforts to minimize the contents of the esters in edible oils should begin with the selection of the raw material or even with the cultivation of the seeds or fruits. Looking at the entire production chain, three starting points for the mitigation and reduction of 3-MCPD and glycidyl esters in edible vegetable oils become evident: (1) reduction or avoidance of precursors in the raw material before processing and selection of suitable raw materials for the production of oils and fats, respectively; (2) changing of the conditions of the oil extraction and particularly of the refining process and introduction of new steps into the process; and (3) reduction of the esters in the refined oil by suitable absorbent materials or enzymatic treatment. This chapter provides an overview of the effect of individual steps of the entire value-added chain of palm oil on the mitigation of 3-MCPD esters and related compounds.