Glycidol and 3‐MCPD Analysis Methods for Mono‐ and Diglycerides

Abstract

Distilled monoglycerides (DMG) and mono‐di‐glycerides (MDG) are commonly used as emulsifiers in various processed foods, e.g., bread, margarine, and ice cream. DMG and MDG are derived from triacylglyceride (TAG) oils, and thus it is speculated that the harmful substances glycidol and 3‐monochloropropane‐1,2‐diol (MCPD) or their esters can also appear in DMG and MDG as they do in edible oil. However, present analysis methods, often developed for MCPD esters and glycidyl esters in TAG oils are not suitable for many DMG and MDG products. Dissolution of the DMG and MDG is the main problem. In this work a method for quantifying content of glycidol esters (GE) and 3‐MCPD using an indirect method quantifying the compounds with GC‐MS has been tested. The development has been developed based on the American Oil Chemists' Society (AOCS) Cd 29c method including the modifications implemented by Axel Semrau in the automated procedure for triglycerides. With the proposed procedure it is shown that the new analysis method produces valid results in the range 1–10 ppm, and acceptable results at 0.5 ppm for both 3‐MCPD and glycidol. The method is an important part of providing safe and healthy emulsifier improved food products to consumers in European Commission and the rest of the world. Practical Applications: The European Commission (EU) has requested the emulsifier industry to supply data for GE and MCPD content as a first step in making legislation for maximum content as in edible oils and fats. However, there is no analysis method for emulsifiers (e.g., mono‐ and diglycerides). This work is a contribution to development of such an analysis method.

Thermal degradation of glycidyl esters in monoglycerides and mono‐ and diglyceride blends

“…[11] While the evidence from the edible oil industry indicated that there could be a GE challenge in the emulsifier industry, it could not be verified as no analysis method had been available for the analysis of GE content in mono-and diacylglyceride systems. Emerging analysis methods have been proposed, for example, by Shimizu et al [12] or Jensen et al, [13] but a standardized method approved by authorities is still lacking. In this study the analysis method described by Jensen et al has been applied to determine the content of glycidol and its esters in monoglycerides.…”

Glycidyl ester and 3‐MCPD ester content in esters of monoglyceride and polyglycerol esters

“…Quantification of the 3‐MCPD, glycidol and their esters was done with a modified version of AOCS Cd‐. The modified method was developed for and validated on emulsifiers (Knudsen et al, 2021). In most cases only Option A was conducted providing only the sum of glycidol and 3‐MCPD and their esters quantified as mg free 3‐MCPD/kg (referred to as 3‐MCPD total eq ), while in other cases both Option A and B were carried out providing quantification of both glycidol and its esters quantified as mg free glycidol/kg (referred to as GE eq ) and 3‐MCPD and its esters quantified as mg free 3‐MCPD/kg (referred to as 3‐MCPD eq ).…”

“…The challenge for the emulsifier industry has been that the analysis methods developed for edible oils were not applicable to emulsifier products. Suitable new analysis methods are emerging (e.g., Knudsen et al, 2021).…”

Bibliometric Analysis of Research Trends on 3-Monochloropropane-1,2-Diol Esters in Foods

“…Recently, a number of analytical methods have been developed for the detection of 3-MCPDE in food, which can be mainly classified into indirect methods and direct methods. 38 The indirect method involves releasing 3-MCPD from 3-MCPDE and quantifying 3-MCPD, and the amount of 3- MCPDE in the sample is represented by that of 3-MCPD. Notably, the quantities determined by this method are the total of 3-MCPDE and 3-MCPD in food.…”

“…Owing to the widespread presence of 3-MCPDE in foods, accurate, rapid, and highly sensitive chemical analysis methods are required. Recently, a number of analytical methods have been developed for the detection of 3-MCPDE in food, which can be mainly classified into indirect methods and direct methods …”