Mitigation of 3-MCPD- and Glycidylesters in Food Matrices
Where do 3-MCPD- and GE originate?
3-MCPD and GE mainly occur in refined vegetable
fats during the high temperature processing
Palm Oil tends to have the highest levels of 3-MCPD
and GE
Reducing fat content to lower 3-MCPD/GE-levels will
significantly influence the taste and structure of the
food
Reformulation of the applied fat/oil blend could
mitigate the problem
PALM OIL AND ITS
FRACTIONS
3-MCPD in Palm Oil and Fractions
Palm Oil
3,0 mg/kg 3-MCPDE
Olein 56
Stearin
3,4 mg/kg 3-MCPDE
1,7 mg/kg 3-MCPDE
Olein 64
sPMF
4,5 mg/kg 3-MCPDE
2,1 mg/kg 3-MCPDE
Source: ADM Research
- In fractionation 3-MCPD and GE tend to go into the softer fractions. Soft
fractions therefore include higher levels of these compounds.
Average 3-MCPD- and GE-values in Palmoil and -fractions
8
7
6
3-MCPD-E
GE
[mg/kg]
5
4
3
2
1
0
Palmoil Std
Palmoil
low GE
Palmoil RTD
Olein
Olein RTD
Stearin
Stearin
low GE
Source: ADM Research
3-MCPD- and GE reduction in Palm oil
3-MCPD and GE-reduction in Palm oil and its fractions is possible,
but:
- To achieve significantly lowered 3-MCPD- and GE levels
requires additional processing steps
- 3-MCPD can be significantly lowered, but it is very difficult to
reach zero.
- GE can be minimised after refining
- The removal of 3-MCPD is very difficult. Therefore the formation
of 3-MCPD has to be prevented in the sourcing and refining
process already
Average 3-MCPD- and GE values in various oil types
6
5
[mg/kg]
4
3-MCPD-E
GE
3
2
1
0
Palmoil Std
Coconut
Rapeseed
Sunflower
Shea Stearin
Palmkernel
Source: ADM Research
REPLACING PALM OIL BY
LIQUID OILS
Simple Replacements for Palm Oil
In frying applications Palm oil and Olein can be replaced by liquid oils
Due to stability reasons the choice of the correct liquid oil is important
90
80
70
Content [%]
60
50
SFA [%]
MUFA [%]
40
PUFA [%]
C18:3
30
20
10
0
Palm
Sun
Rapeseed
Source: AOCS; Physical and Chemical Characteristics of Oils, Fats and Waxes 2006
HOSO
HORO
Rancimat stability of liquid oils and palm oil
14
12
10
8
Rancimat [h]
6
4
2
0
Palm
Palmolein
Sun
Rapeseed
HOSO
HORO
Source: ADM Research
Example: Soft Filling Fat
25
8
7
6
Palmolein based
15
Palm and Sunflower
based
3-MCPD [mg/kg]
GE [mg/kg]
4
SFC [%]
5
[mg/kg]
20
Palm free
10
3
2
5
1
0
0
Palmolein
Palmolein
Palm and
based
based low-GE Sunflower
based
Palm free
10
20
30
T [°C]
Source: ADM Research
40
Replacement of Palm in Harder Fats
In soft fats palm fractions can be replaced
relatively easy by liquid oils
If structure or higher solid fat contents are
needed, the possible addition of liquid oils is
limited
Potential Problems of low-3-MCPD Modifications
Hard
Palmfractions
Hydrogenated
fats
Exotic Fats
Coconut/PK
Fat
Must be low
3-MCPD/GE
Must be low
TFA
Price
Lauric / taste
issues
ALTERNATIVES BASED ON
HYDROGENATED OILS
Example: Baking Fat with fully hydrogenated liquid oil
4,5
70
60
3,5
fully hydro RP
based
40
30
3
[mg/kg]
50
SFC [%]
4
Palmstearin
based
3-MCPD
2,5
GE
2
1,5
20
1
10
0,5
0
0
10
20
30
T [°C]
40
Palmstearin based
fully hydro RP based
Source: ADM Research
Trans fatty acid development in hydrogenation
100
% of fatty acids
80
60
SAFA
MUFA
40
PUFA
20
trans
0
0
-20
20
40
60
degree of hydrogenation [%]
80
100
Source: ADM Research
- Partially hydrogenated fats contain significant amounts of trans-fatty
acids
- Fully hydrogenated fats contain no trans-fatty acids, but also no
unsaturated fatty acids
- Going back to hydrogenation does not necessarily mean going back to
trans fatty acids
- Still hydrogenation must be labelled
ALTERNATIVES BASED ON
EXOTIC FATS
What are exotic fats
•
•
Fat mentioned in the cocoa directive
•
•
•
•
•
•
Kokum
Shea
Sal
Mangokernel
Illipé
(Palm Oil and -fractions)
Cocoa Butter
Comparison Palmoil : non-palm Filling Fat
60
50
SFC [%]
40
30
non-palm Filling Fat
Palm
20
10
0
10
15
20
25
T [°C]
30
„Hydrogenation“ labelling not required.
35
40
Source: ADM Research
Comparison Palm Oil : non-palm Filling Fat
12
10
[mg/kg]
8
3-MCPD-E
6
GE
4
2
0
Palm Oil
Palmöl RTD
non-palm Filling Fat
Source: ADM Research
Drawbacks
•
•
•
•
Major drawback of palm alternatives based on exotic
fats might be the cost impact
Due to expensive crude materials these products can
be significantly more expensive
Availability is limited (for example: Shea not grown in
plantations, Illipé only flowering every 3 – 7 years)
For some solutions tempering is necessary as per
cocoa butter
Summary
3-MCPD/GE in refined oils and fats could be reduced by:
low-3-MCPD/GE palm products
Liquid oils which have naturally a lower potential towards 3-MCPD/GE
Fats based on fully-hydro oils
Fats based on exotic fats if “non-hydro” label is necessary
Combinations of all above
Some solutions might influence the performance, texture or
structure
Thank you!
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