B. Oil, Fat, & Lipid Chemistry

[OP31] Effects of Heat-Cooking on the Level of 3-Monochloro-1, 2-Propanediol Fatty Acid Ester (3-MCPDE), 2-Monochloro-1, 2-Propanediol Fatty Acid Ester (2-MCPDE) and Glycidyl Fatty Acid Ester (GE) in Processed Foods with Edible Refined Oils

*Yasushi Endo¹, Toru Fukazawa², Wataru Inoue², Yasuhiko Shigematsu², Yutaka Itabashi², Toshiharu Nagai^3,1 (1. Tokyo University of Technology, 2. Japan Association for Inspection and Investigation of Foods Including Fats and Oils, 3. Tsukishima Foods Industry Co., Ltd.)

Keywords:3-monochloro-1,2-propanediol fatty acid ester, glycidyl fatty acid ester, processed foods