Influence of chemical refining process and oil type on bound 3-chloro-1,2-propanediol contents in palm oil and rapeseed oil |
| |
Authors: | K Franke U Strijowski G Fleck F Pudel |
| |
Affiliation: | aGerman Institute of Food Technologies, P.O. Box 1165, D-49610 Quakenbrueck, Germany;bPPM Pilot Pflanzenöltechnologie Magdeburg e.V., Berliner Chaussee 66, D-39114 Magdeburg, Germany |
| |
Abstract: | The formation of bound 3-chloro-1,2-propanediol (3-MCPD-ester) in oils during chemical refining process was investigated for two palm oils and one rapeseed oil. Additionally, contents of mono- and diglycerides as well as total chlorine and chloride were determined. For all oils the deodorisation step representing one part of the refining process had the main impact on formation of 3-MCPD-esters whereas a direct effect of the other process steps could be neglected. 3-MCPD values in the range of 4–5 ppm for palm oil and 1 ppm for rapeseed oil were found. The chloride content was below detection limit. However, measurable amounts of total chlorine were found in palm oil with the highest 3-MCPD-ester contents. A considerable part of this total chlorine in the refined palm oil was embedded in the 3-MCPD-esters. On the other hand, content of diglycerides as the other potential pre-cursor was between 1% and 10% exceeding the 3-MCPD-ester contents by up to five magnitudes. |
| |
Keywords: | Edible oil Chemical refining Deodorisation 3-Chloro-1 2-propanediol fatty acid ester |
本文献已被 ScienceDirect 等数据库收录! |
|