Formation and occurrence of esters of 3-chloropropane-1,2-diol (3-CPD) in foods: What we know and what we assume
✍ Scribed by Colin G. Hamlet; Lisa Asuncion; Jan Velíšek; Marek Doležal; Zuzana Zelinková; Colin Crews
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 661 KB
- Volume
- 113
- Category
- Article
- ISSN
- 1438-7697
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## Abstract The 3‐monochloropropane‐1,2‐diol (3‐MCPD) esters belong to a group of well known process‐induced contaminants derived from mono‐ and di‐chlorinated glycerols. The 3‐MCPD was first identified in 1978 in acid‐hydrolysed vegetable proteins and its corresponding esters in 1980 and since the
## Abstract Fatty acid esters of 3‐chloropropane‐1,2‐diol (3‐MCPD) and glycidol are a newly identified class of food process contaminants. They are widespread in refined vegetable oils and fats and have been detected in vegetable fat‐containing products, including infant formulas. There are no toxi