3-MCPD | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-07

This is an audio version of the Wikipedia Article:
3-MCPD


00:01:25 1 Absorption and toxicity
00:02:07 2 Legal limits
00:02:33 3 History
00:07:03 4 Current status



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SUMMARY
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3-MCPD (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol) is an organic chemical compound which is the most common member of chemical food contaminants known as chloropropanols.  It is suspected to be carcinogenic in humans.
It is primarily created in foods during protein hydrolysis when hydrochloric acid is added at high temperature to speed up the breakdown of proteins into amino acids. As a byproduct of this process, chloride can react with the glycerol backbone of lipids to produce 3-MCPD.  3-MCPD can also occur in foods which have been in contact with materials containing epichlorohydrin-based wet-strength resins which are used in the production of some tea bags and sausage casings.In 2009, 3-MCPD was found in some East Asian and Southeast Asian sauces such as oyster sauce, Hoisin sauce, and soy sauce. Using hydrochloric acid rather than traditional slow fermentation is a far cheaper and faster method but unavoidably creates chloropropanols. A 2013 European Food Safety Authority report indicated margarine, vegetable oils (excluding walnut oil), preserved meats, bread, and fine bakery wares as major sources in Europe.3-MCPD can also be found in many paper products treated with polyamidoamine-epichlorohydrin wet-strength resins.