Palm Oil Developments No.57 (Dec 2012) p21-27

The Possible Mitigation Procedures for the Reduction of the Formation of Chloropropanol Esters and Related Compounds

Siew Wai Lin*, Ainie Kuntom*, Nuzul Amri Ibrahim*, Muhamad Roddy Ramli* and Raznim Arni Abd Razak*

Fatty acids esters of chloropropanols are food-processed contaminants formed as a result of high temperature reactions. They have been found in a wide variety of food products (Weishaar, 2011). In many of these foods, the free form of the ester is present as well. While the free form is a known carcinogen, the toxicological significance of the esters is still being evaluated. In 2006, Zelinkova et al. (2006) first reported high levels of 3-Monochloropropane-1,2-diol esters (3-MCPD esters) in some edible oils. Since then, many research publications and presentations in conferences have referred to the higher levels noted in refined oils, particularly palm oil (Weishaar and Perz, 2010, Kuhlmann, 2011).

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