Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892766" target="_blank" >RIV/60461373:22330/11:43892766 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy
Original language description
? The most important acylglycerol chloroderivatives identified in foods are 3-chlorpropane-1,2-diol fatty acid esters (3-CPD esters) that are accompanied by epoxypropanol fatty acid esters formed in processed foods and, particularly, during the deodorization of vegetable oils. Their content in refined vegetable oils is influenced by the oil composition, refining process conditions and process conditions of hydrogenation. Described and discussed are the main pathways that lead to the formation of acylglycerols chloroderivatives and epoxypropanol fatty acid esters. The article offers detailed explanation of the reaction mechanisms using the well-known chemical principals based on experimental data. The conditions suitable for removing the unwanted products from the refined vegetable oils were studied in models containing variable proportions of agents causing decomposition of 3-CPD and glycidol fatty acid esters.
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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