https://eurofir-wiki.metrofood-services.eu/index.php?action=history&feed=atom&title=Summary_-_3-MCPDSummary - 3-MCPD - Revision history2026-04-15T09:34:42ZRevision history for this page on the wikiMediaWiki 1.32.1https://eurofir-wiki.metrofood-services.eu/index.php?title=Summary_-_3-MCPD&diff=715&oldid=prevAdmin: 3 revisions imported2019-05-09T13:33:06Z<p>3 revisions imported</p>
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</td></tr></table>Adminhttps://eurofir-wiki.metrofood-services.eu/index.php?title=Summary_-_3-MCPD&diff=714&oldid=prevAdmin: Protected "Summary - 3-MCPD" ([Edit=Allow only administrators] (indefinite) [Move=Allow only administrators] (indefinite))2018-01-08T12:43:02Z<p>Protected "<a href="/index.php/Summary_-_3-MCPD" title="Summary - 3-MCPD">Summary - 3-MCPD</a>" ([Edit=Allow only administrators] (indefinite) [Move=Allow only administrators] (indefinite))</p>
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</td></tr></table>Adminhttps://eurofir-wiki.metrofood-services.eu/index.php?title=Summary_-_3-MCPD&diff=713&oldid=prevAdmin at 08:24, 24 May 20172017-05-24T08:24:44Z<p></p>
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<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">'''3-MCPD''' or (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol) is a food processing contaminant. The chemical is a byproduct/process contaminant that may be formed in foods. <span style="background-color: transparent;font-size: 10.0pt;line-height: 13.0pt;">It is primarily generated in foods by protein hydrolysis, e.g. in soy sauce. The compound can also be formed upon contact with</span><span style="background-color: transparent;font-size: 10.0pt;line-height: 13.0pt;"> certain food contact materials</span><span style="background-color: transparent;font-size: 10.0pt;line-height: 13.0pt;"> used in eg. some tea bags</span><span style="background-color: transparent;font-size: 10.0pt;line-height: 13.0pt;">. </span><span style="background-color: transparent;font-size: 10.0pt;line-height: 13.0pt;">It has been found in some Asian</span><span style="background-color: transparent;font-size: 10.0pt;line-height: 13.0pt;"> sauces such as oyster, soy and hoisin sauce (1)</span><span style="background-color: transparent;font-size: 10.0pt;line-height: 13.0pt;">.</span><span style="background-color: transparent;font-size: 10.0pt;line-height: 13.0pt;"> 3-MCPD</span><span style="background-color: transparent;font-size: 10.0pt;line-height: 13.0pt;"> is an organic compound that is carcinogenic and suspected genotoxic in humans.</span></ins></div></td></tr>
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<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">3-MCPD (3-monochloropropane-1,2-diol) is the most common of a group of chemical contaminants known as chloropropanols. It is usually formed when fat-containing foods that also contain salt are exposed to high temperatures during production. It occurs at low levels in many foods and food ingredients as a result of processing. It is most frequently found at high levels in soy sauces and the savoury food ingredient acid-hydrolysed vegetable protein (acid-HVP). Research has also indicated that it can be formed from 3-MCPD esters by thermal processing and by the action of lipases in the human digestive tract. <span style="background-color: transparent;font-size: 10.0pt;line-height: 13.0pt;">3-MCPD has probably been present in foods since they were first cooked/processed, but it is only recently that scientists have been able to detect it reliably. 3-MCPD is an international issue affecting foods worldwide.</span></ins></div></td></tr>
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