Oey Sergio B, van der Fels-Klerx H J, Fogliano Vincenzo, van Leeuwen Stefan P J
Wageningen Food Safety Research (WFSR), Wageningen University & Research, Akkermaalsbos 2, 6708 WB Wageningen, the Netherlands.
Wageningen Food Safety Research (WFSR), Wageningen University & Research, Akkermaalsbos 2, 6708 WB Wageningen, the Netherlands; Wageningen University, Business Economics Group, Hollandseweg 1, 6706 KN Wageningen, the Netherlands.
Food Res Int. 2020 Dec;138(Pt A):109748. doi: 10.1016/j.foodres.2020.109748. Epub 2020 Sep 28.
This study aimed to develop a mitigation strategy for the formation of 2-monochloropropane-1,3-diol esters (2-MCPDE), 3-monochloropropane-1,2-diol esters (3-MCPDE), and glycidol fatty acid esters (GE) during palm oil refining. Single physical refining was the starting point (the control) for this study. Experimental treatments including a double refining repeating the entire single refining process (T1), double refining with a high-low deodorization temperature (T2), and double deodorization (T3) with similar temperature settings as T2 were performed. Compared with the control experiment, T2 successfully reduced the formation of GE by 87%; in particular, the second degumming and bleaching were crucial for eliminating GE. Both 2- and 3-MCPDE were formed prior to the deodorization process in all treatments. MCPDE concentrations remained stable throughout the refining process and, hence, they require a different mitigation approach as compared to GE. These results provide useful insights which can directly be implemented by the oil industry.
本研究旨在制定一种缓解策略，以减少棕榈油精炼过程中2-一氯丙烷-1,3-二醇酯（2-MCPDE）、3-一氯丙烷-1,2-二醇酯（3-MCPDE）和缩水甘油脂肪酸酯（GE）的生成。单物理精炼是本研究的起点（对照）。进行了实验处理，包括重复整个单精炼过程的双精炼（T1）、高低脱臭温度的双精炼（T2）以及与T2温度设置相似的双脱臭（T3）。与对照实验相比，T2成功地将GE的生成减少了87%；特别是，第二次脱胶和脱色对于消除GE至关重要。在所有处理中，2-MCPDE和3-MCPDE均在脱臭过程之前形成。MCPDE浓度在整个精炼过程中保持稳定，因此，与GE相比，它们需要不同的缓解方法。这些结果提供了有用的见解，可直接由油脂行业实施。
