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  • Title: The effects of physical refining on the formation of 3-monochloropropane-1,2-diol esters in relation to palm oil minor components.
    Author: Zulkurnain M, Lai OM, Latip RA, Nehdi IA, Ling TC, Tan CP.
    Journal: Food Chem; 2012 Nov 15; 135(2):799-805. PubMed ID: 22868161.
    Abstract:
    The formation of 3-monochloropropane-1,2-diol (3-MCPD) esters in refined palm oil during deodorisation is attributed to the intrinsic composition of crude palm oil. Utilising D-optimal design, the effects of the degumming and bleaching processes on the reduction in 3-MCPD ester formation in refined palm oil from poor-quality crude palm oil were studied relative to the palm oil minor components that are likely to be their precursors. Water degumming remarkably reduced 3-MCPD ester formation by up to 84%, from 9.79 mg/kg to 1.55 mg/kg. Bleaching with synthetic magnesium silicate caused a further 10% reduction, to 0.487 mg/kg. The reduction in 3-MCPD ester formation could be due to the removal of related precursors prior to the deodorisation step. The phosphorus content of bleached palm oil showed a significant correlation with 3-MCPD ester formation.
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