Effects of neutralization combined with steam distillation on the formation of monochloropropanediol esters and glycidyl esters in palm oil under laboratory-scale conditions
| Autor: | Yuka Hashimoto, Aya Itani, Tadayuki Okada, Katsuhito Hori, Kazunobu Tsumura |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Chemistry Steam injection food and beverages chemistry.chemical_element 04 agricultural and veterinary sciences Laboratory scale Contamination Pulp and paper industry 040401 food science 01 natural sciences Neutralization law.invention Steam distillation 0404 agricultural biotechnology law 010608 biotechnology Palm oil Chlorine Food Science Refining (metallurgy) |
| Zdroj: | LWT. 139:110783 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2020.110783 |
| Popis: | Formation of process contaminants during product processing is an important food safety issue. In particular, the focus has been on 3-monochloropropane-1,2-diol esters (3-MCPDEs), 2-monochloropropane-1,3-diol esters (2-MCPDEs), and glycidyl esters (GEs), which may be generated during the edible oil refining process. In this study, the effects of using a combination of neutralization and deodorization with increased steam injection on 3-MCPDE, 2-MCPDE, GE and chlorine containing compound levels in refined palm oil were investigated. Crude palm oil was subjected to neutralization (with NaOH), followed by deodorization with increased steam dosage (up to three times more than standard condition). This combined procedure enabled a >80% decrease in 3-MCPDE, 2-MCPDE, GE and chlorine containing compound levels in refined palm oil. It is an effective and practical approach for mitigating 3-MCPDE, 2-MCPDE and GE formation during palm oil refining. |
| Databáze: | OpenAIRE |
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