Formation mechanisms of Monochloropropanediol (MCPD) fatty acid diesters in refined palm (Elaeis guineensis) oil and related fractions

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 29, Issue 1, 2012, Pages 29-37

  Destaillats, Frédéric ^a   Craft, Brian D ^a   Sandoz, Laurence ^a   Nagy, Kornél ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

3 MCPD; Chromatography, LC MS; Oils and fats

Indexed keywords

CHLORINE COMPOUNDS; CHROMATOGRAPHY; ESTERS; GLYCEROL; ISOMERS; ODOR CONTROL; OILS AND FATS; PALM OIL; PETROLEUM REFINING;

3-MCPD; ADDITIONAL EXPERIMENTS; FORMATION MECHANISM; GLYCEROL BACKBONE; HYDROGEN CHLORIDE; LC/MS; PROCESS CONTAMINANTS; REACTIVE INTERMEDIATE;

FATTY ACIDS;

DIACYLGLYCEROL; FATTY ACID; HYDROCHLORIC ACID; MONOCHLOROPROPANEDIOL; PALM OIL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL BOND; CHLORINATION; DECOMPOSITION; DEGRADATION; DEODORIZATION; ELAEIS GUINEENSIS; FATTY ACID SYNTHESIS; INCUBATION TEMPERATURE; PRIORITY JOURNAL; STEREOCHEMISTRY;

EID: 84857406566     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/19440049.2011.633493     Document Type: Article

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