Palm oil is the most produced and consumed vegetable oil worldwide. Recently, the palm oil industry has received attention from food safety authorities due to the presence of 3-monochloro-1, 2-propanediol esters (3-MCPDE) in the refined oil. The European Food Safety Authority (EFSA) proposed to limit the presence of 3-MCPDE by 2.5 ppm in palm oil from year 2021 onwards. Various studies showed that the 3-MCPDE is a process contaminant induced by heat during the refining stage, in the presence of its precursors, such as diacylglycerol (DAG) and chlorine in palm oil. Research works have been conducted to mitigate 3-MCPDE formation. This paper provides an overview of the 3-MCPDE formation, mitigation initiatives and industrial practices in addressing the 3-MCPDE issue.
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