3‐MCPD‐ and glycidyl esters can be mitigated in vegetable oils by use of short path distillation

Abstract

Short path distillation was applied to produce edible oils low in 3‐MCPD‐FE and G‐FE, but with comparable quality to conventionally deodorized oils. By use of the Response Surface Methology the effect of different process parameters (condenser temperature (X1), evaporator temperature (X2), stirrer speed (X3) and pump frequency (X4)) on quality parameters of the oil (content of 3‐MCPD‐FE/G‐FE (minimal), acid value (minimal), content of vitamin‐E‐active compounds (sum of tocopherols and tocotrienols, maximal) and oxidation stability (maximal)) was investigated. A model was calculated for the production of refined palm oil with lowest amounts of 3‐MCPD‐FE/G‐FE and a chemical and sensory quality comparable to oil produced by standard deodorization. For the different variables of short path distillation no 3‐MCPD‐FE was detected in any of the samples, while the level for G‐FE ranged between the limit of detection and 0.7 mg/kg. A target conflict between the content of vitamin‐E‐active compounds (maximal) and acid value (minimal) was found, but in a (global) optimum of all target quality parameters (condenser temperature = 60°C, evaporator temperature = 170°C, stirrer speed = 100 rpm and pump frequency = 20 Hz) the quality of the short path distilled palm oil was comparable to conventionally refined palm oil. Slightly poorer sensory quality regarding taste and smell can be improved by a mild deodorization after short path distillation. Only the colour of the resulting oil differs from that of a conventionally refined oil, one being orange red due to the carotinoids which were not thermally decomposed. Practical Application: Mitigation of 3‐MCPD‐FE and G‐FE is a big issue in oil processing. Especially for sensible products such as baby food the content of the esters should be as low as possible without changing the quality of the edible oil. Short path distillation is known as a gentle method used for the enrichment and purification of heat‐sensitive compounds. Thus the application of short path distillation on the purification of edible oils within the refining process could be an interesting option for the production of oils low in 3‐MCPD and glycidyl esters while maintaining high oil quality. Use of Response Surface Methology short path distillation followed by mild deodorization (180°C, 120 min) has been optimized to obtain edible oils low in 3‐MCPD‐FE and G‐FE but with comparable oil quality to conventionally deodorization. Only the red colour of palm oil was not reduced by this procedure.

Mitigation Strategies for the Reduction of 2‐ and 3‐MCPD Esters and Glycidyl Esters in the Vegetable Oil Processing Industry

“…However, Pudel et al. () mentioned that the taste and odor were negatively influenced by short‐path distillation. Furthermore, the color remained orange‐red, which may not be desirable for applications in some food products, although red color indicates the oil is still rich in carotenes, tocopherols, and phytosterols.…”

“…Adjusting the design of the deodorizer is a more challenging mitigation strategy. Pudel, Benecke, Vosmann, and Matthäus (2016) suggested the use of the short-path distillation process as a replacement for the conventional deodorization process (Pudel et al, 2016). Short-path distillation allows for a gentler removal of volatile compounds without the need to heat the oil at high temperatures.…”

“…Under optimal short-path distillation conditions, a reduction of 90% and 98% in 3-MCPD-E and Gly-E concentrations, respectively, was observed. Under standard deodorization conditions, 3.0 mg/kg of 3-MCPD-E and 6.4 mg/kg of Gly-E were formed, while 3-MCPD-E and Gly-E were reported to be <0.1 mg/kg when short-path distillation was applied (Pudel et al, 2016). However, Pudel et al (2016) mentioned that the taste and odor were negatively influenced by short-path distillation.…”

A Feasible Industrialized Process for Producing High Purity Diacylglycerols with No Contaminants

“…Notably, the GE content in the produced DAGs meets the standard of European Union. The reaction temperature is the most important parameter for the formation of GEs, 3‐MCPDEs, and TFAs . For example, Craft et al found that the GE content formed dramatically when the deodorization temperature was higher than 230 °C .…”

“…Moreover, other undesirable degradation products such as trans fatty acids (TFAs) are also generated during deodorization . It has been demonstrated that the GEs, 3‐MCPDEs, and TFAs in DAGs that are seriously exceeded the allowed value are mainly attributed to the inappropriate production and refining process . Therefore, it is of great importance to study the feasible production and refining approaches for DAG production with no contaminants, such as GEs, 3‐MCPDEs, and TFAs.…”