Revising degumming and bleaching processes of palm oil refining for the mitigation of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) contents in refined palm oil

Hew KS 1 , Asis AJ 2 , Tan TB 1 , Yusoff MM 1 , Lai OM 3 , Nehdi IA 4 Show all authors , Tan CP 5

Affiliations 

  • 1 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • 2 Sime Darby Research Sdn Bhd, 42960 Pulau Carey, Kuala Langat, Selangor, Malaysia
  • 3 Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • 4 King Saud University, College of Science, Chemistry Department, Riyadh, Saudi Arabia
  • 5 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China. Electronic address: tancp@upm.edu.my
Food Chem, 2020 Mar 01;307:125545.
PMID: 31654951 DOI: 10.1016/j.foodchem.2019.125545

Abstract

Corresponding the high presence of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) in refined palm oil, this paper re-evaluated degumming and bleaching processes of physical palm oil refining to reduce the amount of said contaminants. Separation-free water degumming was incorporated into the process, and this significantly (p 

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