Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy

Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy

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...

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Bibliographic Details
Main Authors: Jan Šmidrkal, Vojtěch Ilko, Vladimír Filip, Marek Doležal, Zuzana Zelinková, Jan Kyselka, Iveta Hrádková, Jan Velíšek
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2011-08-01
Series:Czech Journal of Food Sciences
Subjects:
3-chloropropane-1,2-diol
3-cpd, 3-mcpd
3-chloropropane-1,2-diol esters
bound 3-cpd
processing contaminants
mitigation strategy
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201104-0018_formation-of-acylglycerol-chloro-derivatives-in-vegetable-oils-and-mitigation-strategy.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-201104-0018_formation-of-acylglycerol-chloro-derivatives-in-vegetable-oils-and-mitigation-strategy.php

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