Other Process Contaminants in Food

Process contaminants are substances that form in food or its ingredients during processing, which involves methods such as fermentation, smoking, drying, and refining. Thermal processing, including baking, frying, grilling, or barbecuing, whether at home or during manufacturing, can lead to undesired consequences. Alongside the loss of certain nutrients, such as vitamins, potentially harmful by-products may also develop.

Process contaminants include, among others:

• MCPDs: 2- and 3-monochloropropane-1,2-diol
• Acrylamide
• Glycidyl fatty acid esters (GEs)
• Polycyclic aromatic hydrocarbons (PAHs)
• Furan and methylfurans
• Ethylcarbamate
• Heterocyclic amines
• Hydroxymethylfurfural (HMF)

Our services for 2- and 3-monochloropropane-1,2-diol

MCPDs & Glycidyl Esters in Food