Chlorinated propanols are processing induced food contaminants formed in the
manufacturing of vegetable oils and hydrolyzed vegetable protein. The 2-monochloro …

The presence of fatty acid esters of 3‐monochloro‐1, 2‐propanediol (3‐MCPD esters) has
been reported in various types of foods and food ingredients, especially in refined vegetable …

Although the occurrence of chloropropanols and their fatty acid esters (chloroesters) has
long since been associated with acid-hydrolysed vegetable protein, an ingredient used in …

Abstract The chlorinated propanols 2-and 3-monochloropropanediol (MCPD), and their fatty
acid esters have gained public attention due to their frequent occurrence as heat-induced …

EFSA was asked to deliver a scientific opinion on free and esterified 3‐and 2‐
monochloropropane‐1, 2‐diol (MCPD) and glycidyl esters in food. Esters of 3‐and 2‐MCPD …

EFSA was asked to deliver a scientific opinion on free and esterified 3-and 2-
monochloropropane-1, 2-diol (MCPD) and glycidyl esters in food. Esters of 3-and 2-MCPD …

3-Mono-chloropropane-1, 2-diol (3-MCPD) is a contaminant that occurs in food in its free
(diol) form as well as in an esterified (with fatty acids) form. Using a simple intestinal model, it …

The presence of 3-and 2-monochloropropane-1, 2-diol esters (3-and 2-MCPDE) and
glycidyl esters (GE) in lipid-food products has increasingly become a concern worldwide …

Monochloropropane-1, 3-diol (2-MCPD) and its isomer 3-monochloropropane-1, 2-diol (3-
MCPD) are widespread food contaminants. 3-MCPD has been classified as a non-genotoxic …

monochloropropanediol (2-MCPD), 3-monochloropropanediol (3-MCPD) and their fatty acid
esters have recently been identified as heat-induced contaminants in fat-and salt-containing …