Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods

Abstract

jjocs oils, particularly when used in infant formula 9) . The European Commission started the enforcement of maximum levels for GE and 3-MCPDE in edible vegetable fats and oils, infant formula 10) . Most of oil-manufacturing companies have been trying to reduce the levels of 3-MCPDEs and GEs in edible fats and oils. In Japan, the Ministry of Agriculture, Forestry and Fisheries also developed the analytical method to evaluate the levels for 3-MCPDEs and GEs in processed foods within the framework of the regulatory research projects 11) . Some researchers 12−22, 26−30) reported the presence of 3-MCPDEs and GEs in frying oils and fried foods. The behavior of 3-MCPDEs and GEs are influenced by several factors such as type of frying oils, frying temperatures, antioxidants and additives, salt, and product morphological properties. The endogenous formation of 3-MCPDEs and GEs in vegetable oils are associated with their origins. Seed oils such as corn, canola, sunflower and