MCPD & Glycidyl Esters

Free 2- and 3-MCPD (MonoChloroPropaneDiol) and their fatty acid esters are formed during the industrial process of Hydrolyzed Vegetable Proteins (HVP) and in the process of refining and deodorizing vegetable oils. The HVP process is used to enhance flavor and happens when proteins are hydrolyzed with hydrochloric acid. Free glycidol is formed during the oil refining process, especially during deodorization, and it rapidly converts to glycidyl esters. This reaction is especially prevalent in palm oil.