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Processing Contaminants in Edible Oils

MCPD and Glycidyl Esters

Processing Contaminants in Edible Oils by Shaun MacMahon
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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.
  • 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.
Elsevier Science; August 2015
212 pages; ISBN 9781630670313
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Title: Processing Contaminants in Edible Oils
Author: Shaun MacMahon