This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modifications of deodorization protocol, and approaches for the removal of these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. This book serves as a single point of reference for the significant research related to these contaminants.

�ber die Autorin bzw. den Autor

Shaun MacMahon is a Research Chemist with the Center for Food Safety and Applied Nutrition (CFSAN) of the U.S. Food and Drug Administration (FDA) in College Park, MD. After completing his Ph.D. in Organic Chemistry from New York University, Shaun worked as a Chemist with the FDA s Office of Regulatory Affairs in Jamaica, NY, before coming to CFSAN in 2009. His main interest is the application of mass spectrometry to address food safety issues. Shaun has been an active member of the American Oil Chemists Society since 2010 and has co-chaired the Trace Contaminants session at the AOCS Annual Meeting for the last three years.

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