What are the Possiblilities to Reduce the Content of 3- MCPD Esters in Edible Oils?

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1 What are the Possiblilities to Reduce the Content of 3- MCPD Esters in Edible Oils? Bertrand Matthäus Max Rubner-Institute, Federal Research Institute for Nutrition and Food; Department for Lipid Research, Piusallee 68/76; Münster; Germany

2 Content of 3-MCPD esters and related compounds in fat-containing products 16 3-MCPD esters and related compounds [mg/kg] Recommendation: Searching for alternative techniques for the production of refined fats 0 virgin oils animal fats Source: Dr. R. Weisshaar, CVUA-Stuttgart refined oils margarine frying fats nutnougatcreme baby food

3 Difficulties to reduce 3-MCPD-esters in food Reducing the content of 3-MCPD-esters in food 3-MCPD-esters product quality product consumer expectation Legitimate consumer expectation regarding food quality Aim: Reduction of the content of 3-MCPD-esters with simultaneous maintenance of the product quality

4 How 3-MCPD-esters can be reduced? raw material Removal of reactants refining Changes of the process Removal of 3-MCPD-esters product Aim: Minimization of 3-MCPD-esters in the product

5 Optimizations of the processing Setscrews for the reduction of 3-MCPD-esters reaction partners time temperature product quality properties smell and taste stability formation of process derived contaminants The optimization of the refining process is a balancing act between the necessary purification of the oil and the formation of process derived contaminants

6 Influence of temperature and time during deodorization on the formation of 3-MCPD esters and glycidol esters 3-MCPD esters and related compounds [mg/kg] time [h] Temperature [ C] 180 Glycidolesters MCPD esters

7 Part of 3-MCPD esters on the total amount of 3- MCPD esters and related compounds Part of 3-MCPD esters [%] Time [h] Temperature [ C] R 2 =

8 Influence of the neutralisation MCPD esters and related compounds [mg/kg] without treatment KOH NaOH Source: A. Schwaf, Diploma project,

9 Effect of degumming 3-MCPD-esters and related compounds 3-MCPD esters and related compounds [mg/kg] Phospholipids Phospholipids [mg/100g] 0 raw palm oil 20% water 5 % water 5 % water + 0.2% phosphoric acid 5 % water + 0.3% citric acid 0 Source: A. Schwaf, Diploma project,

10 How 3-MCPD-esters can be reduced? raw material Removal of reactants refining Changes of the process Removal of 3-MCPD-esters product Aim: Minimization of 3-MCPD-esters in the product

11 Capability of raw oils to form MCPD esters and related compounds during heating (240 C, 2h) MCPD esters and related compounds [mg/kg] Avocado oil Ind Mal Gha Kol Palm oil Olive oil Rapeseed oil Corn oil Soybean oil Sunflower oil Coconut oil Palm kernel oil

12 Formation of 3-MCPD und 3-MCPD-esters from acylglycerides hydrolysis Conditions for the formation of 3-MCPD-esters: chloride triacylglycerides mono- and diacylglycerides phospholipids glycerol temperature time Source: B. Svejkovská, Czech J. Food Sci. 24 (2006)

13 Influence of chloride on the formation of 3-MCPD esters and related compounds 0.1 % chloride (3-MCPD esters and related compounds) 0.1 % chloride (3-MCPD esters) without addition of chloride (3-MCPD esters and related compounds) 3-MCPD esters and related compounds [mg/kg] Mono- und diacylglycerides [%] Source for chloride: Tetra-n-butylammoniumchloride

14 Correlation between content of diacylglycerides and potential to form 3-MCPD esters and related compounds Diacylglycerides [%] Palm oil Corn oil Soybean oil Avocado oil R 2 = Sunflower oil Rapeseed oil MCPD-esters and related compounds [mg/kg]

15 Influence of the content of diacylglycerides on the formation of 3-MCPD esters and related compounds 14 3-MCPD esters and related compounds [mg/kg] R 2 = Diacylglycerides [%] Source: Diploma project Mrs. Schwaf,

16 Possibilities to reduce the precursors Breeding of new species with lower lipase activities lower amounts of diacylglycerides Enzymatic esterification of diacylglycerides to triacylglycerides lower amounts of diacylglycerides Washing of the raw oils before processing lower amounts of chloride

17 Influence of washing before deodorization 4 Glycidol esters 3-MCPD esters 3-MCPD esters and related compounds [mg/kg] Palm oil raw Palm oil washed with water Palmöl, washed with ethanol (75%)

18 How 3-MCPD-esters can be reduced? raw material Removal of reactants refining Changes of the process Removal of 3-MCPD-esters product Aim: Minimization of 3-MCPD-esters in the product

19 Possibilities to remove 3-MCPD esters and related compounds from processed oils Decomposition of formed 3-MCPD-esters and removal by steam distillation Offering reactant for chloride and removal of the formed volatile product during deodorization Break of the epoxide ring reduction of the content of glyciol esters Enzymatic degradation of 3-MCPD esters and related compounds reduction of 3-MCPD esters and related compounds (Presentation: Prof. Bornscheuer EFL-congress 2009, Graz) Treatment of refined products with adsorbens (German Institute of Food Technologies within a FEI-project)

20 Opening of the epoxide ring H 2 C OCOR + H + HC H 2 C O glycidol esters C H 2 HC H 2 C OCOR O + H + OH - H 2 C HC OCOR OH H 2 C OH monoacylglyceride Removal of glycidol-esters by acid treatment Formation of monoacylglycerides Potential?: Frying fat on basis palm oil 4.7 mg/kg 3-MCPD esters mg/kg glycidyl esters 50 glycidol esters 3-MCPD esters time [h] temperature [ C] Content [mg/kg]

21 Effect of acid treatment during deodorization on the content of 3-MCPD esters and related compounds 3-MCPD-esters [mg/kg] MCPD esters and related compounds 0,5 2,9 3-MCPD esters Glycidol esters are stable in the oil matrix 2,4 Only a relatively small reduction rate 2,1 0,5 0,5 0,5 0,5 0 without treatment deodorisation with water deodorisation with 5% formic acid deodorisation with 10% formic acid

22 Research project for 3-MCPD esters Research Association of the German Food Industry Investigations on the formation of 3-monochloropropane-1,2-diol fatty acid esters (3-MCPD esters) in vegetable oils and development of minimization strategies Bundesforschungsinstitut für Ernährung und Lebensmittel Max Rubner-Institut, Münster (MRI) Pilot Pflanzenöl Magdeburg (PPM) Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) Deutsches Institut für Lebensmitteltechnik Investigation of the technological possibilities to minimize 3-MCPD esters in fats and oils

23 Investigation of the important setscrews in the oil processing Oil composition (content of mono- und diacylglycerides, free fatty acids, chloride, etc. ) Process conditions of the refining process (temperature, type and composition of used bleaching earths, composition of used chemicals water, acids, basic solutions, auxiliary means, etc.) Process condition of hydrogenation (interesterification) DFA PPM/MRI PPM/MRI experiment pilot plant Industrial facility Aim: Minimization of 3-MCPD esters in fats and oils and derived products without impairing the quality of the products Systematical investigation of the refining conditions Model studies Method development Transfer/formation Removal of 3-MCPD esters from the product MRI/PPM DFA DIL

24 Summary Initial situation: High amounts of 3-MCPD-esters in palm oil and palm oil products Deodorization seems to be a critical step, but it is not clear how other refining steps contribute to the formation Three possibilities to reduce 3-MCPD-esters are conceivable (1) Reduction of the precursors in the raw material, (2) changing of the refining conditions and (3) removal of the esters after processing Aim: Reduction of the content of 3-MCPD-esters with simultaneous maintenance of the product quality Most promising possibility is the reduction of the precursors in the raw material before processing no change of the refining conditions necessary Reduction of glycidol esters seems to be easier than reduction of 3- MCPD esters

25 Parts of the presented work were supported by the FEI (Research Association of the German Food Industry), the AiF and the Ministry of Economics and Technology. AiF-Project No.: BG Dr. F. Pudel, PPM Dr. J.-P. Krause, PPM Anne Freudenstein, MRI Chr. Böhme, MRI Dr. K. Vosmann, MRI Petra Weitkamp, MRI Andrea Schwaf, WWU Münster, MRI N. Schumacher, FH Münster, MRI Bundesforschungsinstitut für Ernährung und Lebensmittel

26 Thank you very much for your attention