CAC/RCP 64-2008 Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-Hydrolyzed Vegetable Protein (Acid-HVPs) and Products that Contain Acid- HVPs
INTRODUCTION
1. 3-Monochloropropane-1,2-diol (3-MCPD) is one of a series of compounds referred to as chloropropanols. These compounds are contaminants that are formed during the processing and manufacture of certain foods and ingredients. They were originally discovered in acid hydrolysed vegetable protein (acid-HVP) in the 1980s. Subsequent research in the 1990s revealed their presence in soy sauces manufactured using acid-HVP as an ingredient.
2. Acid-HVPs are produced via the hydrolysis of various proteinaceous vegetable and animal materials with hydrochloric acid. They are used widely as flavour enhancers and as ingredients in processed savoury food products and pre-prepared meals. Typical levels in foods range from ca. 0.1 to 20%.
3. The occurrence of chloropropanols in acid-HVP arises from their formation during the hydrochloric acid mediated hydrolysis step of the manufacturing process. During this hydrolytic stage the acid also reacts with residual lipids and phospholipids present in the raw material, resulting in the formation of chloropropanols. It has been industry experience that chloropropanol formation cannot be avoided through the use of defatted protein sources.
4. In addition to formation of chloropropanols during the manufacture of acid-HVP for use as an ingredient, chloropropanols may also be formed in those soy sauces, and related condiments, where the manufacturing process of the sauce itself includes hydrochloric acid treatment of soybean meal. As with acid-HVP the mode of formation also involves acidic hydrolysis of residual lipids and phospholipids.
