3-Monochloropropane-1,2-diol (3-MCPD) in food ingredients from UK food producers and ingredient suppliers

A survey of 3-monochloropropane-1,2-diol (3-MCPD) in a range of food ingredients available in the UK is reported. The survey was conducted for the Food Standards Agency to assess the progress made by manufacturers in reducing levels of 3-MCPD in food ingredients in line with the UK Food Advisory Committee's recommendation, i.e. that 3-MCPD is undetectable (i.e. <0.010mg kg-1) in foods and where technologically feasible, in food ingredients as well. Sixty-three samples of food ingredients available in the UK were analysed using a validated method of analysis with a limit of quantification of 0.010mg kg -1. Samples included breadcrumbs, caramels, enzyme-hydrolysed vegetable proteins, gelatines, malt products (malt extracts, malt flours and other malt-based ingredients), meat extracts, modified starches, and yeast extracts. 3-MCPD was not quantified in 49 (78%) of the samples analysed. The remaining 14 samples (22%) contained levels of 3-MCPD between 0.014 and 0.488mg kg-1, the highest level being in a maize yellow dextrin. Malt-based ingredients accounted for the majority of samples containing 3-MCPD >0.010mg kg-1, with nine of these 24 samples (38%) having quantifiable levels of 3-MCPD.