Saturday, September 16, 2017


The following are summary of notes on the above matter ;

  • the presence of 3-MCPD esters in all refined vegetable oils and fats
  • palm oil does not contain the highest level of 3-MCPD esters in comparison with other oils as reported by some researchers
  • health risk posed by MCPD esters is also ambiguous
  • no toxicological data on 3-MCPD esters are available
  • the cause of formation of 3-MCPD esters are deodorising temperature in refining process, pH and chloride content (nature of the chloride ion)
  • limit of detection (LOD) is 0.25 miligram/kg, while limit of quantification (LOQ) is 0.5 miligram/kg
  • the possible factors that contribute to the formation of 3-MCPD esters besides the deodorisation are - acidity (dosage of phosphoric acid), type of bleaching earth (natural versus acid activated), chloride levels
The level of 3-MCPD esters in the processed palm oil can be reduced if the following measures are taken ;

  • the ffb should be harvested and sterilised immediately
  • natural clay and acid-activated clay with neutral or close to neutral pH are recommended during refining
  • optimisation of phosphoric acid dosage during degumming
  • reduction of acidity prior to bleaching
  • chemical refining is a possible way to reduce the formation of 3-MCPD esters
  • ensuring good quality CPO

Source : MPOB Statement on 3-MCPD Esters

MySide -
# similar challenges goes to palm oil industry
# palm oil producers should be united

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