The origin of 3-MCPD esters and glycidyl esters in meat products
Undesirable compounds such as trans-unsaturated fatty acids, cyclic fatty acids and polymers of acylglycerols can be formed during the heat stress of lipids. It has recently been discovered that chlorination of acylglycerols also takes places with the formation of the processing contaminants, i.e. of chloropropanol esters. In 2001, the European Commission’s Scientific Committee for Food … [Read more…]