PROCESSING CONTAMINANTS IN EDI

Erscheinungsjahr 2016
ISBN: 978-0-12-810381-4
Verlag: William Andrew Publishing

Buch, Englisch, 212 Seiten, Format (B × H): 150 mm x 226 mm, Gewicht: 313 g

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.

Fachgebiete

• Naturwissenschaften Biowissenschaften Toxikologie
• Naturwissenschaften Chemie Chemie Allgemein Toxikologie, Gefahrstoffe, Sicherheit in der Chemie

Inhaltsverzeichnis

Introduction

Chapter 1 Formation Mechanisms

Chapter 2 Mitigation of MCPD and Glycidyl Esters in Edible Oils

Chapter 3 Indirect Detection Techniques for MCPD Esters and Glycidyl Esters

Chapter 4 Direct Detection Techniques for Glycidyl Esters

Chapter 5 Direct Detection Techniques for MCPD Esters

Chapter 6 Toxicological Properties of Glycidyl Esters

Chapter 7 Toxicological Properties of MCPD Fatty Acid Esters