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Ensuring Palm Oil Quality Ensuring the safety and quality of the nation’s palm oil are of paramount importance as more than 80 per cent of the commodity is used for food products. As such, industry players must address the issue of 3-MCPDE (3-Monochloropropane-1, 2-diol esters) and GE (Glycidyl esters) effectively.
The COP guides how producers and users can reduce 3-MCPD and GE levels through good practices in agriculture, manufacturing and oil selection in food products.
These are contaminants that can occur in edible oils, such as vegetable oils, and food made from these oils. Food manufacturers and consumers use edible oils as an ingredient in food and for cooking. During industrial refining, 3-MCPDE and GE can form in edible oils when they are heated at very high temperatures to remove unwanted tastes, colors and odors. In July 2019, the Codex Alimentarius Commission (CAC) adopted a Code of Practice (COP) for the reduction of 3-MCPDEs and GEs in refined vegetable oils and food products made with them. ASIA PALM OIL MAGAZINE | Oct-Dec 2021
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