Back to School Savings: Save up to 30% on print books and eBooks. No promo code needed.
Back to School Savings: Save up to 30%
Processing Contaminants in Edible Oils
MCPD and Glycidyl Esters
2nd Edition - January 25, 2022
Editors: Shaun MacMahon, Jessica K. Beekman
Paperback ISBN:9780128200674
9 7 8 - 0 - 1 2 - 8 2 0 0 6 7 - 4
eBook ISBN:9780128200681
9 7 8 - 0 - 1 2 - 8 2 0 0 6 8 - 1
Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanediol (MCPD) and glycidyl esters in edible oils.… Read more
Purchase Options
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference.
The mechanisms of formation for MCPD and glycidyl ester contaminants, as well as research identifying possible precursor molecules are reviewed, as are strategies which have been used successfully to decrease the concentrations of these contaminants. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches for the removal of these contaminants after the completion of processing, methods of mitigating and eliminating contaminants are presented.
Include a new chapter on methods for MCPD and glycidyl esters in food
Details the mechanisms of formation for these contaminants and research identifying possible precursor molecules
Presents successful strategies to decrease the concentrations of these contaminants in edible oils
Includes analytical strategies for accurate detection and quantitation of the contaminants along with their toxicological properties
Analytical chemists working in the food industry, qa/qc scientists, fats and oils processors, food manufacturers
Cover image
Title page
Table of Contents
Copyright
Contributors
Chapter 1. Introduction
Formation
Mitigation
Analysis
Toxicology
Regulations
Chapter 2. Formation mechanisms
Introduction
MCPD esters
Glycidyl esters
Conclusions and perspectives
Chapter 3. Mitigation of MCPD and glycidyl esters in edible oils
Introduction
Influence of precursors on ester formation
Mitigation in field
Mitigation of the raw material
Mitigation in refining
Additives
Removal from fully refined oils (post-refining)
Chapter 4. Indirect detection techniques
Introduction
Main steps in the analysis of 2- and 3-MCPD esters
Main approaches toward the analysis of glycidyl esters
Officially adopted methods
Method comparison
Method automation
Analysis of oil-based foodstuffs
Challenges in foodstuff analysis
Conclusions
Chapter 5. Direct analytical detection methods for the food-borne toxicants glycidyl esters
Introduction
Direct methods
Chapter 6. Direct detection techniques for MCPD esters
Background
Direct methods
The Institute of Chemical Technology
Conclusion
Chapter 7. Methods to detect MCPD and glycidyl esters in complex food matrices
Background
Discussion
Conclusions
Chapter 8. Toxicological properties of glycidyl esters
Introduction
Biological properties of glycidyl esters
Biological properties of free glycidol
Conclusions
Chapter 9. Toxicological properties of MCPD fatty acid esters
Introduction
Toxicology of 3-MCPD
Hazard potential of 3-MCPD fatty acid esters
Toxicology of 2-MCPD esters
Risk characterization
Conclusions
Index
No. of pages: 280
Language: English
Published: January 25, 2022
Imprint: Academic Press and AOCS Press
Paperback ISBN: 9780128200674
eBook ISBN: 9780128200681
SM
Shaun MacMahon
Shaun MacMahon, PhD is a Research Chemist with the Center for Food Safety and Applied Nutrition (CFSAN) of the U.S. Food and Drug Administration (FDA) in College Park, MD. After completing his Ph.D. in Organic Chemistry from New York University, Shaun worked as a Chemist with the FDA’s Office of Regulatory Affairs in Jamaica, NY, before coming to CFSAN in 2009. His main interest is the application of mass spectrometry to address food safety issues. Shaun has been an active member of the American Oil Chemists’ Society since 2010 and has co-chaired the Trace Contaminants session at the AOCS Annual Meeting for the last three years.
Affiliations and expertise
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition (CFSAN) MD, United States
JB
Jessica K. Beekman
Dr. Jessica Beekman obtained her Ph.D. in Inorganic Chemistry from the University of Florida, USA in 2014. She completed postdoctoral fellowships in the College of Pharmacy at the University of Florida and the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration (FDA). Jessica is currently a Research Chemist at the U.S. FDA where her work focuses on the development of analytical methods for the analysis of chemical contaminants in food products. In particular, Jessica has spent the last 6 years on the development of methods for the analysis of MCPD and glycidyl esters in infant formula and other processed foods. She has authored numerous publications regarding MPCD and glycidyl esters research and has presented her work at meetings and conferences worldwide.
Affiliations and expertise
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition (CFSAN) MD, United States