Processing Contaminants in Edible Oils: MCPD and Glycidyl Esters

Edited by Shaun MacMahon
ISBN 978-0-9888565-0-9. 230 pages. Hardback. 2014

This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modifications of deodorization protocol, and approaches for the removal of these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. This book serves as a single point of reference for the significant research related to these contaminants.

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Table of Contents

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Table of Contents

Shaun MacMahon

Chapter 1 Formation Mechanisms
Brian D. Craft and Frédéric Destaillats

Chapter 2 Mitigation of MCPD and Glycidyl Esters in Edible Oils
Bertrand Matthäus and Frank Pudel

Chapter 3 Indirect Detection Techniques for MCPD Esters and Glycidyl Esters
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