Formation of Acylglycerol Chloro Derivatives in Vegetable Oils and Mitigation Strategy

identifiedinfoodsare �3-chlorpropane-1,2-diolfattyacidesters �(3- CPDesters) �thatareaccompaniedbyepoxypropanolfattyacidestersformedinprocessedfoodsand,�particularly, �during� thedeodorisationofvegetableoils. �Theircontentinrefinedvegetableoilsisinfluencedbytheoilcomposition, �refining� processconditionsandprocessconditionsofhydrogenation. �Describedanddiscussedherearethemainpathwaysthat� leadtotheformationofacylglycerolschloroderivatives �andepoxypropanolfattyacidesters. �Thearticleoffersdetailed� explanationofthereactionmechanismsusingthewell-knownchemicalprincipalsbasedonexperimentaldata. �Thecon- ditionssuitableforremovingtheunwantedproductsfromtherefinedvegetableoilswerestudiedinmodelscontaining� variableproportionsofagents �(bicarbonatesorcarbonates) �causingthedecompositionof�3-CPDfattyacidesters. 3-Chloropropane-1,2-diol �(3-CPD)�isoneofase- riesofchemicallyrelatedcontaminantscollectively� knownaschloropropanols. �Free�3-CPDand�3-CPD� esterswithfattyacids �(bound �3-CPD)�arepresent� inanumberoffoods, �especiallyinfoodswithhigh� contentsofsaltandfat, �insourfoods, �and, �especially,� inbaked, �fried, �andgrilledfoodsthatareprocessed� athightemperatures �(Svejkovska �et al .�2004).�It� shouldbenotedthattheformationof�3-CPDand� 3-CPDestersinfoodscannotbefullyavoided,�nev - erthelessvariousmeasures,�suchaslowtemperature� processingandlowsaltadditions, �canbetakento� reducetheirconcentrations. �Themostprevalent� chloropropanolesterswidespreadinthermallyproc - essedfoodsare �3-chloropropane-1,2-diol �(3-CPD)� estersfollowedby �2-CPDesters, �1,3-dichloropro - pan-2-olesters, �2,3-�dichloropropan-1-ol