Fatty acid esters of 3-monochloropropane-1,2-diol and glycidol in palm oil: A review on current industrial-scale mitigation strategies, challenges and perspectives.

Glycidyl ester (GE) and 3-monochloropropane-1,2-diol ester (3-MCPDE) are food contaminants formed during edible oil refining. Due to their potential human carcinogenicity, the European Commission has established regulatory limits for vegetable oil, including palm oil. While laboratory-scale studies have shown promising reductions, large-scale implementation remains challenging.