Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: impacts of different baking temperatures and blending ratios

• Main Authors: Abdul Kadir, Nur Shafika, Khor, Yih Phing, Lee, Yi Jane, Lan, Dongming, Qi, Suijian, Wang, Yonghua, Tan, Chin Ping
• Format: Article
• Published: Elsevier 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/101561/; https://www.sciencedirect.com/science/article/pii/S0963996922011139

Diacylglycerol (DAG) is commonly known as one of the precursors for 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) formation. Besides, 3-MCPDE and GE are heat-induced contaminants which can be formed in fat-containing baked products during the baking process. This study attem...