Abstract:It is a well‐established fact that 3‐MCPD esters and glycidyl esters (GE) are groups of food‐processing contaminants, which presents several health issues and that their presence should be reduced to the lowest possible level. The public focus has been on edible oils and fats, but in this work the 3‐MCPDE and GE formation or reduction effect of the esterification is investigated in the synthesis of the food emulsifiers ACETEM, CITREM, LACTEM, PGE, and PGPR. It is shown through factory productions that the cont… Show more
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