3-MCPD in Vegetable Oil Quality Control Material

Food processing can itself produce contaminants due to chemical reactions. One group of process contaminants is the chloropropanols, of which 3-MCPD is the most commonly occurring and well known. 3-MCPD is a potential carcinogen and so its presence in food is regulated, in EU legislation EC 1881/2006 with a maximum level of 20 μg/kg in foods. There is also an advised tolerable daily intake of 2 μg/kg body weight.

3-MCPD (3-monochloropropane-1,2-diol) was first detected in hydrolysed vegetable protein (HVP - a seasoning ingredient), soy sauce and similar foods in 1978. It is formed as a reaction product of hydrochloric acid with triacylglycerols, phospholipids and glycerol from the residual vegetable oil.

EFSA has established a tolerable daily intake (TDI) for 3-MCPD which has been calculated as 0.8 micrograms per kilogram of body weight per day (μg/kg bw/day) for 3-MCPD and its fatty acid esters based on evidence linking this substance to organ damage in animal tests

Fapas quality control materials make use of real food matrices to provide direct comparisons to your routine analysis activities. This ensures any improvements made as a result of using Fapas quality control materials are relevant and useful for your current testing arrangement.

Quality control activities such as staff training and instrumentation verification, can be undertaken effectively using Fapas quality control materials.