This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modifications of deodorization protocol, and approaches for the removal of these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. This book serves as a single point of reference for the significant research related to these contaminants.

Table of Contents 

Introduction 
Shaun MacMahon 

Chapter 1 Formation Mechanisms
Brian D. Craft and Frédéric Destaillats 

Chapter 2 Mitigation of MCPD and Glycidyl Esters in Edible Oils
Bertrand Matthäus and Frank Pudel 

Chapter 3 Indirect Detection Techniques for MCPD Esters and Glycidyl Esters
Alessia Ermacora and Karel Hrncirík 

Chapter 4 Direct Detection Techniques for Glycidyl Esters
Alice Thürer and Michael Granvogl 

Chapter 5 Direct Detection Techniques for MCPD Esters
Shaun MacMahon 

Chapter 6 Toxicological Properties of Glycidyl Esters
Gabriele Scholz and Benoît Schilter 

Chapter 7 Toxicological Properties of MCPD Fatty Acid Esters
Alfonso Lampen