BMF 99 - MCPD and glycidyl fatty acid esters

There has been a growing interest in the analysis of food for 3-monochloropropanediol (3-MCPD) and glycidyl fatty acid esters in recent years. These fatty acid ester artefacts are formed during production and heating of oils and fats, and are thought to be harmful when consumed at a high level. Consequently, they are a great concern to health authorities, fuelling a demand for analytical methods to monitor levels in foods, accompanied by appropriate regulation.


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