Processing Contaminants in Edible Oils

MCPD and Glycidyl Esters

Nonfiction, Health & Well Being, Medical, Specialties, Toxicology, Science & Nature, Technology, Food Industry & Science
Cover of the book Processing Contaminants in Edible Oils by Elsevier Science, Elsevier Science
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Author: Elsevier Science ISBN: 9781630670313
Publisher: Elsevier Science Publication: August 15, 2015
Imprint: Academic Press and AOCS Press Language: English
Author: Elsevier Science
ISBN: 9781630670313
Publisher: Elsevier Science
Publication: August 15, 2015
Imprint: Academic Press and AOCS Press
Language: English

This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modifications of deodorization protocol, and approaches for the removal of these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. This book serves as a single point of reference for the significant research related to these contaminants.

  • Details the mechanisms of formation for these contaminants and research identifying possible precursor molecules
  • Presents successful strategies to decrease the concentrations of these contaminants in edible oils
  • Includes the analytical strategies for accurate detection and quantitation of the contaminants along with their toxicological properties.
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This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modifications of deodorization protocol, and approaches for the removal of these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. This book serves as a single point of reference for the significant research related to these contaminants.

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