Possible factors contributing to formation of 3-MCPD esters in refined oils
2010
Muhd Roddy Ramli | Nuzul Amri Ibrahim | Raznim Arni Abdul Razak | Ainie Kuntom | Siew Wai Lin | Kalanithi Nesaretnam
Chloropropanols - is of growing significance to the fats and oils community, and is present in either its free or bound form. The 3-monochloropropane-1,2-diol in free and ester forms are found in a wide variety of foods. 3 -MCPD esters are formed in all vegetable oils during heating, when chlorides present react with theacylglycerols. The formation of 3-MCPD esters in refining of vegetable oils is dependent on the availability of chloride ions, high temperature, etc. The full mechanism is currently under debate, while processing conditions are evaluated to determine the possible role in the formation.In the refining process of palm oil, the oil is generally subjected to degumming,bleached with either acid or natural activated clay and finally deodorized at high temperatures. The presence of chloride in the oil, bleaching clays and water is unavoidable. This paper examines the different refining stage where precursors and processing conditions renders the formation of such contaminants. It also attempts to provide information on the possible source of chlorides in the oil and refining process. Results from 200kg refining pilot plant trials on crude palm oil will be discussed.
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Эту запись предоставил Universiti Putra Malaysia