Formation of Glycidyl Esters During The Deodorization of Vegetable Oils

Formation of Glycidyl Esters During The Deodorization of Vegetable Oils

Glycidyl esters are foodborne contaminants formed during the production of fats and oils, especially during the deodorization of palm oil. The hydrolyzed free form of glycidol has been categorized as probably carcinogenic to humans by the World Health Organization’s International Agency for Research...

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Bibliographic Details
Main Authors: Bognár Erzsébet, Hellner Gabriella, Radnóti Andrea, Somogyi László, Kemény Zsolt
Format: Article
Language:English
Published: University of Pannonia 2018-12-01
Series:Hungarian Journal of Industry and Chemistry
Subjects:
glycidyl esters
deodorization
seed oils
Online Access:http://www.degruyter.com/view/j/hjic.2018.46.issue-2/hjic-2018-0021/hjic-2018-0021.xml?format=INT

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