Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7587898 | Food Chemistry | 2016 | 6 Pages |
Abstract
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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jan Å midrkal, Markéta TesaÅová, Iveta Hrádková, Markéta BerÄÃková, Aneta AdamÄÃková, VladimÃr Filip,