Food and chemical toxicology : an international journal published for the British Industrial Biological Research AssociationEmulsionsEstersalpha-ChlorohydrinCell SurvivalParticle Size
Food emulsion characteristics influence the release and absorption of 3-chloropropane-1,2-diol esters.
Ayse Nur Akpinar, Selvi Secil Sahin, Busra Moran, Aziz Tekin, Cansu Ekin Bonacina
Published: 202610.1016/j.fct.2025.115858
Abstract
3-MCPD esters (3-MCPDE) are food processing contaminants that are potentially carcinogenic. This study aimed to determine whether emulsification could enhance the absorption of 3-MCPDE and to investigate strategies for its reduction. Emulsions with f…
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