期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 42, 期 10, 页码 1751-1754出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2009.05.021
关键词
Edible oil; Chemical refining; Deodorisation; 3-Chloro-1,2-propanediol fatty acid ester
资金
- Lower Saxony in Germany [Kapitel 0903, Titel 68671]
The formation of bound 3-chloro-1,2-propanediol (3-MCPD-ester) in oils during chemical refining process was investigated for two palm oils and one rapeseed oil. Additionally, contents of mono- and diglycerides as well as total chlorine and chloride were determined. For all oils the deodorisation step representing one part of the refining process had the main impact on formation of 3-MCPD-esters whereas a direct effect of the other process steps could be neglected. 3-MCPD values in the range of 4-5 ppm for palm oil and 1 ppm for rapeseed oil were found. The chloride content was below detection limit. However, measurable amounts of total chlorine were found in palm oil with the highest 3-MCPD-ester contents. A considerable part of this total chlorine in the refined palm oil was embedded in the 3-MCPD-esters. On the other hand, content of diglycerides as the other potential pre-cursor was between 1% and 10% exceeding the 3-MCPD-ester contents by up to five magnitudes. (C) 2009 Elsevier Ltd. All rights reserved.
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