JRC scientists investigated critical steps in the indirect gas chromatographic mass spectrometric determination of fatty acid esters of monochloropropanediols (MCPDEs) and of glycidol (GEs) in various food products including edible oils and fats.
MCPDEs and GEs constitute a group of chemicals, which are formed during the processing, in particular during the refining, of crude edible oils and fats. An elevated intake of both, MCPDEs and GEs can constitute a risk to human health (EFSA 2016, JECFA 2016). These process contaminants can enter the food chain primarily via refined edible oils and fats, and may be consequently found in broad range of food commodities such as margarine and spreads, bakery products, and infant formula.
Further details: Pitfalls identified for analysis of MCPD esters and glycidyl esters in food
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