3-monochloropropanediol (3-MCPD)

These substances form during food processing, in particular, when refining vegetable oils at high temperatures (approx. 200 °C).

3-MCPD (3-monochloropropane-1,2-diol) is a food processing contaminant formed by heat as a reaction product of triacylglycerols, phospholipids or glycerol and hydrochloric acid in fat-based or fat-containing foods. 3-MCPD is the most common of a group of chemical contaminants known as chloropropanols that also includes 2-MCPD and 1,3-DCP. It is usually formed when fat-containing foods that also contain salt are exposed to high temperatures during production.

Regulatory Information

EU Legislation

Contaminants Framework Regulation: Regulation No. 315/93/EEC, as amended

Maximum levels for certain contaminants in foodstuff are laid down in Commission Regulation (EU) 2023/915, as amended

Monitoring Recommendation: Commission Recommendation (EU) 2014/661

Sampling & Analysis Regulation: Regulation (EC) No. 333/2007, as amended

Increased Control Measures: For potentially applicable emergency measures and temporary increased controls please see the section on Imports.

National Legislation

S.I. No. 218 of 2010 as amended (S.I. No. 276 of 2012, S.I. No. 348 of 2012, S.I. No. 380 of 2013, S.I. No. 143 of 2014, S.I. No. 329 of 2016, S.I. No. 377 of 2017)

Glycidyl fatty acid esters expressed as glycidol

Glycidyl fatty acid esters (GE) are process contaminants generated during the deodorisation step of edible oil refining. The toxicological relevance of GE has not yet been fully elucidated. Glycidol itself is categorised as probably carcinogenic to humans. Latest scientific studies indicate an (almost) entire release of glycidol from fatty acid esters within the human digestive tract.