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Revising degumming and bleaching processes of palm oil refining for the mitigation of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) contents in refined palm oil.
Hew, Khai Shin; Asis, Ahmad Jaril; Tan, Tai Boon; Yusoff, Masni Mat; Lai, Oi Ming; Nehdi, Imeddedine Arbi; Tan, Chin Ping.
Affiliation
  • Hew KS; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Asis AJ; Sime Darby Research Sdn Bhd, 42960 Pulau Carey, Kuala Langat, Selangor, Malaysia.
  • Tan TB; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Yusoff MM; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Lai OM; Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nehdi IA; King Saud University, College of Science, Chemistry Department, Riyadh, Saudi Arabia.
  • Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China. Electronic address: tancp@upm.edu.my.
Food Chem ; 307: 125545, 2020 Mar 01.
Article in En | MEDLINE | ID: mdl-31654951
ABSTRACT
Corresponding the high presence of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) in refined palm oil, this paper re-evaluated degumming and bleaching processes of physical palm oil refining to reduce the amount of said contaminants. Separation-free water degumming was incorporated into the process, and this significantly (p < 0.05) reduced the esters content without compromising other oil qualities. Different types of bleaching earth (BE) were dosed at 0.5, 1.0 and 1.5% to investigate their effects on the esters formation. Results showed that different type of BE had their own optimal dosage for minimum esters formation. Surface acidity was confirmed as the key performance determinant of BE in mitigation of 3-MCPDE and GE in oil rather than the porosity profile. Specifically, BE with high acidity should be avoided, but slightly acidic BE (pH ≃ 5) was found to provide the greatest reduction of esters as compared to natural and neutral activated BE.
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Full text: 1 Database: MEDLINE Main subject: Palm Oil / Esters / Alpha-Chlorohydrin Language: En Journal: Food Chem Year: 2020 Type: Article Affiliation country: Malaysia

Full text: 1 Database: MEDLINE Main subject: Palm Oil / Esters / Alpha-Chlorohydrin Language: En Journal: Food Chem Year: 2020 Type: Article Affiliation country: Malaysia