No endogenous formation of MCPD fatty acid esters and glycidyl fatty acid esters during the baking process of fine bakery wares

摘要

Fatty acid esters of 3-MCPD, 2-MCPD and glycidol (3-ME, 2-ME and GE) can be formed during the refining process of oils especially during deodorisation as undesired process contaminants and, thus, can be detected in edible fats and oils as well as in foods produced thereof. To gain an overview of the contamination with the three above-mentioned substances, a monitoring programme was conducted on palm oil shortenings. As part of this project, it was to be checked whether, and if so, to what extent the production of fine bakery wares using palm oil might lead to the endogenous formation of 3-ME, 2-ME, and GE.