Crude palm oil de-chlorination

Yap, Andrew Kian Chung (2018) Crude palm oil de-chlorination. Palm Oil Engineering Bulletin (128). pp. 51-57. ISSN 1511-9734

Text Palm Oil Engineering Bulletin No.128 (Jul - Sept 2018) p51-57.pdf Restricted to Repository staff only Download (561kB)

Abstract

High concentrations of 3-monochloro- 1,2-propanediol (3-MCPD) were found in refined, bleached and deodorised (RBD) palm oil recently, implying that the level in edible oil consumption will exceed the tolerable daily intake (TDI) of 0.8 μg kg-1 body weight as determined by the European Food Safety Authority (EFSA) (2016). A study showed that the reaction prerequisites for ester formation are the presence of fatty acids and ionic-bound chlorine. Although fatty acids neutralisation is an effective oil purification method, various technologies have been introduced to address the de-chlorination issue in crude palm oil so that the MCPD ester content in palm oil meets the European and the American market requirements which are currently below 2 mg kg-1, and a further reduction to 0.5 ppm has been proposed.

Item Type:	Article
Creators:	Yap, Andrew Kian Chung
Title:	Crude palm oil de-chlorination
Date:	2018
Location:	Malaysian Palm Oil Board website
Publication:	Malaysian Palm Oil Board
Number:	128
Physical Description:	7p.
Additional Information:	Palm Oil Engineering Bulletin formerly known as Engineering News
Agency Name:	Universiti Putra Malaysia (UPM)
Date Deposited:	17 Nov 2025 03:32
Last Modified:	17 Nov 2025 03:32
URI:	http://myagric.upm.edu.my/id/eprint/23540

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