Principales estrategias de formación y mitigación de 3-MCPDE en el procesamiento del aceite de palma

Autores/as

  • Chien Lye Chew
  • Norliza Saparin

Palabras clave:

Aceite de palma, 3-MCPDE, Cloro, Diacilglicerol, Seguridad alimentaria

Resumen

El aceite palma es el aceite vegetal más producido y consumido en todo el mundo. Recien- temente, esta industria ha recibido la atención de las autoridades de seguridad alimentaria debido a la presencia de ésteres de 3-monocloropropano-1,2-diol (3-MCPDE) en el aceite refinado. La Autoridad Europea de Seguridad Alimentaria (EFSA) propuso limitar la presencia de 3-MCPDE en 2,5 ppm en el aceite de palma a partir el año 2021. Varios estudios han demostrado que el 3-MCPDE es un contaminante de proceso, inducido por calor durante la etapa de refinación, en presencia de sus precursores, como el diacilglicerol (DAG) y el cloro en el aceite de palma. Se han realizado trabajos de investigación para mitigar la formación de 3-MCPDE. En este artículo se presenta una visión general de la formación de 3-MCPDE, las iniciativas de mitigación y las prácticas industriales para abordar el problema del 3-MCPDE.

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Publicado

2022-08-01

Cómo citar

Chew, C. L., & Saparin, N. (2022). Principales estrategias de formación y mitigación de 3-MCPDE en el procesamiento del aceite de palma. Palmas, 43(2), 40–51. Recuperado a partir de https://publicaciones.fedepalma.org/index.php/palmas/article/view/13840

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Procesamiento