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Formation of 3-chloropropane-1,2-diol in systems simulating processed foods

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Abstract

Formation of 3-chloropropane-1,2-diol (3-MCPD) from the precursors glycerol, triolein and soy lecithin in the presence of sodium chloride was studied. The precursors were reacted with sodium chloride in an emulsion stabilised with an emulsifier under conditions which modelled the thermal treatment of foods during processing. Three sets of experiments were carried out aimed to monitor the influence of various factors (NaCl, water content and temperature) on the yield of 3-MCPD. The formation of 3-MCPD strongly depended on the concentration of NaCl and reached a maximum level at about 4–7% NaCl. The highest amount of 3-MCPD was formed in media containing approximately 13–17% water. The amount of 3-MCPD increased with increasing temperature over the range 100–230 °C and reached its highest value at 230 °C. The production of 3-MCPD was also followed in models very closely related to selected foods which had been shown to have a high potential to yield 3-MCPD during processing (salami, beefburgers, processed cheese, biscuits, crackers, doughnuts). The highest levels of 3-MCPD were formed in models simulating salami as they had the highest content of both fat and salt of all the samples. The lowest amount of 3-MCPD was formed in the models simulating biscuits and crackers as they had a low salt content and, at the same time, their water content was below the optimum level.

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Acknowledgements

This work was supported partly by the UK Food Standards Agency, and partly by the research project MSM 223300004 granted by the Ministry of Education and Youth of the Czech Republic.

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Authors and Affiliations

  1. Department of Food Chemistry and Analysis, Institute of Chemical Technology (ICT), Technická 1905, 166 28, Prague 6, Czech Republic

    Pavel Calta, Jan Velíšek, Marek Doležal & Zuzana Réblová

  2. Central Science Laboratory, Sand Hutton, York, YO41 1LZ, UK

    Sarah Hasnip & Colin Crews

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  1. Pavel Calta
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  2. Jan Velíšek
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  3. Marek Doležal
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  4. Sarah Hasnip
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  5. Colin Crews
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  6. Zuzana Réblová
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Correspondence to Jan Velíšek.

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Calta, P., Velíšek, J., Doležal, M. et al. Formation of 3-chloropropane-1,2-diol in systems simulating processed foods. Eur Food Res Technol 218, 501–506 (2004). https://doi.org/10.1007/s00217-003-0865-2

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  • DOI: https://doi.org/10.1007/s00217-003-0865-2

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