Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy

Jan Šmidrkal, Vojtěch Ilko, Vladimír Filip, Marek Doležal, Zuzana Zelinková, Jan Kyselka, Iveta Hrádková and Jan Velíšek
Additional contact information
Jan Šmidrkal: Department of Dairy and Fat Technology and
Vojtěch Ilko: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Prague, Czech Republic
Vladimír Filip: Department of Dairy and Fat Technology and
Marek Doležal: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Prague, Czech Republic
Zuzana Zelinková: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Prague, Czech Republic
Jan Kyselka: Department of Dairy and Fat Technology and
Iveta Hrádková: Department of Dairy and Fat Technology and
Jan Velíšek: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2011, vol. 29, issue 4, 448-456

Abstract: The most important acylglycerol chloroderivatives identified in foods are 3-chlorpropane-1,2-diol fatty acid esters (3-CPD esters) that are accompanied by epoxypropanol fatty acid esters formed in processed foods and, particularly, during the deodorisation of vegetable oils. Their content in refined vegetable oils is influenced by the oil composition, refining process conditions and process conditions of hydrogenation. Described and discussed here are the main pathways that lead to the formation of acylglycerols chloroderivatives and epoxypropanol fatty acid esters. The article offers detailed explanation of the reaction mechanisms using the well-known chemical principals based on experimental data. The conditions suitable for removing the unwanted products from the refined vegetable oils were studied in models containing variable proportions of agents (bicarbonates or carbonates) causing the decomposition of 3-CPD fatty acid esters.

Keywords: 3-chloropropane-1; 2-diol; 3-CPD; 3-MCPD; 2-diol esters; bound 3-CPD; processing contaminants; mitigation strategy (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:212-2011-cjfs

DOI: 10.17221/212/2011-CJFS

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