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Review

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production

1
Research Center for Sustainable Process Technology (CESPRO), Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, Bangi, Selangor 43600, Malaysia
2
Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, Bangi, Selangor 43600, Malaysia
*
Author to whom correspondence should be addressed.
Foods 2020, 9(12), 1769; https://doi.org/10.3390/foods9121769
Received: 7 October 2020 / Revised: 18 November 2020 / Accepted: 26 November 2020 / Published: 29 November 2020
Process-based contaminants in food—particularly in vegetable oils—have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks. Therefore, it is critical to correctly address the food contaminant issues with a proper mitigation plan, in order to reduce and subsequently remove the occurrence of the contaminant. 3-monochloropropane-1,3-diol (3-MCPD), an organic chemical compound, is one of the heat- and process-induced food contaminants, belonging to a group called chloropropanols. This review paper discusses the occurrence of the 3-MCPD food contaminant in different types of vegetable oils, possible 3-MCPD formation routes, and also methods of reduction or removal of 3-MCPD in its free and bound esterified forms in vegetable oils, mostly in palm oil due to its highest 3-MCPD content. View Full-Text
Keywords: 3-chloropropane-1,2-diol (3-MCPD) measurement; 3-MCPD mitigation; palm oil; refined bleached deodorized (RBD) palm oil 3-chloropropane-1,2-diol (3-MCPD) measurement; 3-MCPD mitigation; palm oil; refined bleached deodorized (RBD) palm oil
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MDPI and ACS Style

Arris, F.A.; Thai, V.T.S.; Manan, W.N.; Sajab, M.S. A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production. Foods 2020, 9, 1769. https://doi.org/10.3390/foods9121769

AMA Style

Arris FA, Thai VTS, Manan WN, Sajab MS. A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production. Foods. 2020; 9(12):1769. https://doi.org/10.3390/foods9121769

Chicago/Turabian Style

Arris, Farrah Aida, Vincent Tiang Soon Thai, Wan Nabilah Manan, and Mohd Shaiful Sajab. 2020. "A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production" Foods 9, no. 12: 1769. https://doi.org/10.3390/foods9121769

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