Formation and occurrence of esters of 3-chloropropane-1,2-diol (3-CPD) in foods: What we know and what we assume

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892761" target="_blank" >RIV/60461373:22330/11:43892761 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1002/ejlt.201000480" target="_blank" >http://dx.doi.org/10.1002/ejlt.201000480</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/ejlt.201000480" target="_blank" >10.1002/ejlt.201000480</a>

Result language
angličtina
Original language name
Formation and occurrence of esters of 3-chloropropane-1,2-diol (3-CPD) in foods: What we know and what we assume
Original language description
Although chloropropanols have historically been associated with the savoury food ingredient hydrolyzed vegetable protein (HVP), prepared by acid hydrolysis, the discovery of significant amounts of 3-chloropropane-1,2-diol (3-CPD) 'bound' as fatty acid esters in foodstuffs (3-CPD esters), especially in refined edible oils, is still a relatively recent discovery. The toxicological significance of these 3-CPD esters and their potential contribution to the dietary intake of non-esterified 3-CPD is not yet known and this review considers their likely metabolic fate in vivo. The latest developments in methods of analysis are presented while the occurrence of CPD esters and their potential formation mechanisms are discussed in detail. The generation of related compounds, possible measures of control and the future outlook are also considered.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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