Influence of chemical refining process and oil type on bound 3-chloro-1,2-propanediol contents in palm oil and rapeseed oil

LWT

Volumn 42, Issue 10, 2009, Pages 1751-1754

  Franke, K ^a   Strijowski, U ^a   Fleck, G ^b   Pudel, F ^b  

^a German Institute of Food Technologies   (Germany)

^b Pilot Pflanzenöltechnologie Magdeburg e V PPM   (Germany)

Author keywords

3 Chloro 1,2 propanediol fatty acid ester; Chemical refining; Deodorisation; Edible oil

Indexed keywords

CHLORINE COMPOUNDS; ESTERS; FATTY ACIDS; OIL SHALE; OILSEEDS; PETROLEUM REFINING;

3-CHLORO-1,2-PROPANEDIOL FATTY ACID ESTER; 3-MCPD ESTERS; CHEMICAL REFINING; DEODORISATION; DIGLYCERIDE; FATTY ACID ESTERS; PROPANEDIOLS; RAPESEED OIL; REFINING PROCESS; TOTAL CHLORINE;

PALM OIL;

BRASSICA NAPUS;

EID: 69249221382     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.05.021     Document Type: Article

References (9)

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