Monochloropropane-1,2-diol esters (MCPDEs) and glycidyl esters (GEs): an update

• New methods of analysis for complex food matrices are now available.
• MCPDEs and GEs are widespread in refined vegetable oils.
• Concrete mitigation tools to lower MCPDEs and GEs in palm oil have been identified.

MCPDEs and GE esters have raised much attention in recent years, due to their widespread occurrence in refined vegetable fats and oils at amounts that may possibly indicate health concerns. These undesired process byproducts are formed mainly during the oil deodorization process at temperatures in the typical range of 230–270 °C. The measures identified so far to mitigate MCPDEs and GEs span across the value chain and are summarized in part by the EU Vegetable Oil and Protein Meal Industry (FEDIOL) in their ‘review of mitigation measures’, as well as several scientific publications. This review also highlights the main challenges in the analysis and mitigation of MCPDEs and GEs, and the future research needed to ensure that levels in refined vegetable fats and oils are ‘as low as practically achievable’.