Whitepaper

During the processing (refining) of edible vegetable oils and fats, some process contaminants are formed. 3-MCPD is formed due to heating, as a reaction product of triacylglycerols, phospholipids or glycerol and hydrochloric acid in fat-based or -containing food products. Palm oil in particular is naturally rich in diglycerides, which make up between 4 to 12% of its composition, and is therefore prone to higher levels of 2 and 3-MCPD (esters).

Why should you get it?

• How are MCPD and glycidyl esters formed in oils and fats?
• Learn more on the European regulation
• Discover the different available analysis methods