Processing Contaminants in Edible Oils: MCPD and Glycidyl Esters, 2nd Edition (PDF)

By Shaun MacMahon, Jessica K. Beekman
Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest 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. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference.
The mechanisms of formation for MCPD and glycidyl ester contaminants, as well as research identifying possible precursor molecules are reviewed, as are strategies which have been used successfully to decrease the concentrations of these contaminants. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches for the removal of these contaminants after the completion of processing, methods of mitigating and eliminating contaminants are presented.

Include a new chapter on methods for MCPD and glycidyl esters in food
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 analytical strategies for accurate detection and quantitation of the contaminants along with their toxicological properties

Product Details

Publisher ‏ : ‎ Academic Press and AOCS Press; 2nd edition (February 10, 2022)
Language ‏ : ‎ English
Paperback ‏ : ‎ 280 pages
ISBN-10 ‏ : ‎ 0128200677
ISBN-13 ‏ : ‎ 978-0128200674