Survey of 3-Monochloropropane-1,2-diol (3-MCPD) in Food Ingredients (Number 11/01)
Sunday 18 February 2001
Food Survey Information Sheet
Introduction
The results of two surveys commissioned by the FSA into levels of 3-MCPD found in food and food ingredients were published on 1 February. The majority of samples in both surveys did not contain quantifiable levels of 3-MCPD. Where 3-MPCD was detected it was not at levels that would give cause for concern and there is no need for consumers to change their diet. Recent toxicological studies are currently being evaluated and the FSA will inform consumers if the advice changes.
3-MCPD is a chemical contaminant that can form during food processing and scientific studies have shown that it can cause cancer in animals.
Until recently, EU and UK expert committees considered 3-MPCD to be genotoxic and the Food Advisory Committee (FAC) had advised that levels should be 'undetectable.' UK expert committees have concluded in recent studies that 3-MCPD is not genotoxic and, as a result, the FAC have now advised that levels be reduced to the lowest technologically possible in all foods.
For the food survey, 300 retail samples were analysed, including cereal-based products, soups, meat and dairy products. Of these, 70 per cent did not contain quantifiable levels. The highest levels found were low (0.13mg per kg) - in cream crackers. The food groups identified as most likely to contain 3-MCPD include biscuits, bread and cooked/cured fish and meat.
Also analysed were 63 food ingredients, including caramels, meat/yeast/malt extracts and breadcrumbs. There were no quantifiable levels of 3-MCPD in 78 per cent of these samples. The highest level measured was 0.49 mg/kg. This is higher than the levels in the food survey, but generally these ingredients constitute less than 2 per cent of the final food product. Even for ingredients such as malt flour and breadcrumbs, which could constitute up to 10 per cent, it is still not a cause for concern at the levels found in this survey.
To generate further information that will help reduce 3-MCPD levels, the Agency is funding a comprehensive project on the origin and formation of 3-MCPD. A further survey on soy sauces is also currently being carried out and the results will be available in the next few months.
Key Facts
- 3-monochloropropane-1,2-diol (3-MCPD) is one of a group of chemical contaminants known as chloropropanols. It has been found to occur at low levels in many foods and food ingredients as a result of processing or storage conditions.
- 3-MCPD is a known carcinogen in animals, but recent studies suggest that it is not genotoxic in-vivo. Further evaluation by expert committees may permit a limit of exposure to be set.
- 63 samples of food ingredients available in the UK were analysed in this survey.
- 78 per cent of the food ingredients analysed in this survey did not contain quantifiable levels of 3-MCPD.
- At this stage, there is no need for consumers to change their diets as a result of these findings. Action is being taken to generate more information to further reduce exposure.
Summary
A survey of 3-monochloropropane-1,2-diol (3-MCPD) in a range of food ingredients available in the UK has been completed. The samples were analysed by RHM Technology Ltd (RHM) using a validated method of analysis with a limit of quantification of 0.01 mg/kg. The survey assessed the progress made by manufacturers to reduce concentrations of 3-MCPD in food ingredients as requested by the Food Advisory Committee (FAC).1
63 samples of food ingredients available in the UK were analysed in this survey; including caramels, gelatines, enzyme hydrolysed vegetable proteins (HVPs), meat extracts, yeast extracts, modified starches, malts, malt flours, malt extracts and breadcrumbs. 3-MCPD was not quantified in 78 per cent (49/63) of the samples analysed in this survey. The highest level was 0.49 mg/kg for a modified starch (maize yellow dextrin), which is no longer produced in the UK.
Background
3-MCPD is one of a group of chemical contaminants known as chloropropanols. 3-MCPD was originally identified as a contaminant of the savoury ingredient acid-hydrolysed vegetable protein (acid-HVP),2 which is produced using hydrochloric acid. In acid-HVP, components of fats and oils in the starting materials are chlorinated at high temperature to form chloropropanols. 3-MCPD has since been found to occur at low levels in several foods and food ingredients,3-5 though the origin and formation of 3-MCPD in these is not yet fully understood. In addition to the research being sponsored by industry, the Agency also intends to address this problem and has recently commissioned a comprehensive research project that is to start shortly.
In 1994, following a review of the available data, the EC Scientific Committee for Food (SCF) concluded that "3-MCPD should be regarded as a genotoxic carcinogen."6 In line with the SCF's opinion, the FAC recommended in 1996 that "within 18 months, the food industry should take all the steps necessary to ensure that 3-MCPD cannot be found in any food or ingredients, regardless of the method of manufacture, when using a validated method of analysis capable of measuring down to 10ppb, the lowest level of detection currently achievable."7 Industry has endeavoured to meet the Committee's advice through individual and concerted effort and investment.
In 1999, following earlier surveys of 3-MCPD in the savoury food ingredient acid-HVP4 and in soy sauce and similar products,5 and supported by information from the industry, the FAC recognised the difficulty of attaining such low levels in food ingredients. They subsequently revised their advice and recommended7 that industry continue to take all steps possible to ensure that 3-MCPD is undetectable in foods and where technologically feasible in food ingredients as well.
In October 2000, the Committee on Mutagenicity of Chemicals in Food, Consumer Products and the Environment (COM) considered 3-MCPD in light of two new toxicological studies, with the following outcome:
"The Committee concluded that both the rat bone-marrow micronucleus test and the rat liver UDS test had been carried out to an acceptable standard and were negative. Thus the additional information recommended by the COM as being necessary to provide adequate reassurance that the mutagenic activity seen in-vitro was not expressed in-vivo had now been provided.
The Committee agreed that the major urinary metabolite beta-chlorolactic acid in rats was formed by oxidation of 3-MCPD and that the two new mutagenicity studies supported the view that reactive metabolites if formed did not produce genotoxicity in-vivo.
The Committee concluded that 3-MCPD can be regarded as having no significant genotoxic potential in-vivo."8
The FAC's considered the COM's new opinion at its meeting in October 2000 and issued the following advice:
"Previous advice from the Committee on Mutagenicity (COM) and the Committee on Carcinogenicity (COC) concluded that 3-MPCD has shown mutagenic potential in-vitro and carcinogenicity in the rat, but that it was not possible to draw firm conclusions on the mechanism of carcinogenicity. New toxicological studies have been reviewed by the COM who have revised their advice and stated that 3-MCPD can be regarded as having no significant genotoxic potential in-vivo. Nevertheless it is still a carcinogen in animals. The data on 3-MCPD is to be reviewed by the COC and by international committees and it is anticipated that this will lead to the establishment of a tolerable daily intake (TDI). Until these considerations have been completed, the Committee advises industry that they should continue to take all steps necessary to reduce concentrations of 3-MCPD in foods and food ingredients to the lowest technologically achievable."9
Following the deliberations of the COM, the Committee on Carcinogenicity (COC) re-considered its advice and issued a comprehensive statement in December 2000. It concluded that:
"3-MCPD was unlikely to present a carcinogenic risk to man, provided the exposure was 1000 times lower than the no observed effect level (NOEL) of 1.1 mg/kg body weight/day for tumourigenicity."10
The data, statements and conclusions of the COM and COC will be reviewed by the SCF and by the Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives (JECFA) in 2001. It is anticipated that this will lead to a TDI being identified by the end of 2001.
The survey described here was conducted to assess the levels of 3-MCPD in food ingredients. The Food Standards Agency has also conducted a survey of the levels of 3-MCPD in foods; this is to be reported concurrently with these results.
The ingredients studied in this survey are used at a range of levels in a variety of foods (Table 1). The levels quoted in Table 1 are only a guide since actual levels depend on the purpose for which the ingredient is being used and the nature of the food product. Usage levels of malts varies with the colour of the malt, with the darkest malts being used at much lower levels than white malts. Table 2 shows the recommended usage levels (i.e. typical dilution) for different types of malts in beers.
Sampling
The food ingredients studied included those where 3-MCPD had been detected in the past and/or where acid or heat treatment was involved in their processing. 63 samples of malts and malt products (malt flours, malt extracts and a malted product), breadcrumbs (toasted and baked), enzyme HVPs, meat extracts, yeast extracts, modified starches, caramels and gelatines were obtained from UK food companies, ingredient suppliers and manufacturers between October 1999 and March 2000.
In August 1999, companies were invited to provide details of the ingredients which they were currently using, supplying or manufacturing and of which they could provide samples of a batch from the previous twelve months. Where different companies reported the use of the same brand of ingredient/supplier combination, no more than one sample of that product was included. 55 samples were selected to cover a wide range of ingredients. Samples provided were of 'pure' products, which contained only the ingredient of interest rather than being present as a small percentage such as in flavouring blends. The Brewers and Licensed Retailers Association (BLRA) arranged for 8 samples of white and speciality dark malts to be provided for inclusion in the survey.
Samples were stored in accordance with the manufacturer's specification. Samples for any necessary future analysis were retained as required by the current guidelines for planning and reporting surveys.11
Methodology
Analyses were carried out using a validated and accredited gas chromatographic method12 (GC-MS) for the determination of 3-MCPD with a limit of quantification of 0.01 mg/kg. Samples found to have quantifiable levels of 3-MCPD were reanalysed. Internal standards of deuterated 3-MCPD (d7-3-MCPD) and 2-MCPD (d7-2-MCPD)13,14 were added to a known amount of sample followed by saline solution and the mixture blended to a homogenous consistency.
After sonication or centrifugation, depending on sample type, the sample was thoroughly mixed with diatomaceous earth. This mixture was transferred to a glass chromatography column and the non-polar components eluted using diethyl ether. The sample extract was concentrated under rotary evaporation to a small volume. A portion of the extract was then derivatised using n-heptafluorobutyrlimidazole. The derivatised sample was analysed by gas chromatography/mass spectrometry with selected ion monitoring.
Samples were analysed in batches comprising 10 samples, a sodium chloride solution blank sample, an in-house reference sample and/or a spiked sample at 0.050 mg/kg. The in-house reference materials used were coloured malts, breadcrumbs and soy sauce. Calibration standards were run with each batch of samples. Details of this quality assurance procedure are given in Annex 2.
The breadcrumb samples were processed in a blender and grain samples were milled before analysis.
The uncertainty measurement of the reported results was estimated as described in Annex 3.
Results
3-MCPD was not quantified in 49 of the 63 (78 per cent) food ingredients samples using a method with a limit of quantification of 0.010 mg/kg (Figure 1). The limit of quantification is the level at which the analytical methodology has confidence in the result; it is always greater than the limit of detection. For any analytical method each result reported is the best estimate for that sample, it is always qualified by the measurement uncertainty, e.g. x mg/kg plus or minus y mg/kg.
3-MCPD was not found any of the samples of yeast extracts, caramels or gelatines. 3-MCPD was quantified in 1 of the 6 samples of breadcrumbs, 1 of the 3 samples of enzyme HVPs, 1 of the 5 samples of meat extracts and 2 of the 7 samples of modified starches (Table 3). 3-MCPD was quantified in 9 of the 24 samples of malts and malt-based ingredients (Table 4).
The highest level of 3-MCPD found in this survey was 0.49 mg/kg for a modified starch (maize yellow dextrin).
All results are reported for the samples as they were received, i.e. with the same moisture content. All the results above 0.01 mg/kg were confirmed by a duplicate analysis. The reported levels are the average of the duplicate analyses.
The FAC considered the results of this work in light of the latest toxicological advice and made the following statement:
"The Committee commends the research and action which industry has already undertaken and encourages the continuation of this work with the aim of reducing concentrations of 3-MCPD to the lowest technologically achievable in all foods. The situation should be reviewed once the SCF and JECFA have considered whether it is possible to set a Tolerable Daily Intake for this contamination."
Interpretation
The origin and formation of 3-MCPD is not yet fully understood. The Agency has recently commissioned a research project to address this problem. The results from this survey will help to identify foods and processes that will need to be considered as part of this work.
The highest level found was in a modified starch, which was withdrawn from sale to the food industry in 1999, as the method used to manufacture this starch could not be adapted to reduce the level of 3-MCPD in the final product. The British Starch Industry Association has confirmed that this method is no longer used to manufacture this or any other food ingredient.
High levels of 3-MCPD were also found in the speciality dark malts, malt flours and malt extracts (Table 2). Although the brewing industry has conducted research into the formation of 3-MCPD, the process by which 3-MCPD is formed during the application of heat to the grain is still not yet fully understood.
Many of the ingredients analysed in this survey are used in small amounts in foods (up to 2 per cent of food). Even at the highest level of 3-MCPD quantified in samples of ingredients in this survey the contribution of any such individual ingredient to levels of 3-MCPD in the final foodstuff would not be significant. However some ingredients, such as malt flours constitute larger proportions of the final food (up to 10 per cent). Levels of 3-MCPD in such ingredients may thus make a significant contribution to the level of 3-MCPD in the final foodstuff.
Conclusions
The results confirm that 3-MCPD is present in a range of food ingredients. 3-MCPD was not detected in the yeast extracts, caramels or gelatines. The mechanism of 3-MCPD formation is not fully understood. The Agency has commissioned a comprehensive research project, due to start in April 2001, which will address this and other issues. The results of this survey, together with the results of the survey of 3-MCPD in selected food groups, will help to inform this work. The Food Standards Agency and industry continue to work towards a reduction in levels of 3-MCPD in food.
Summary of Units
Milligram (mg): one thousandth of a gram
Kilogram (kg): one thousand grams
Milligrams per kilogram (mg/kg)
ppb: parts per billion
m/z: mass/charge
References
- Food Advisory Committee. Recent developments on 3-monochloropropane-1,2-diol (3-MCPD) in food and food ingredients, Press Release 5/99, 1999.
- Velisek, J. D., Davidek, J., Kubelka, V., Janicek, G., Svobodova, Z and Simicova, Z. New Chlorine Containing Organic Compounds in Protein Hydrolysates. Journal of Agricultural and Food Chemistry 1980, 28, 1142-44.
- Collier, P. D., Cromie, D. D. O. and Davies, A. P. Mechanism of formation of chloropropanols present in protein hydrolysates. Journal of the American Oil Chemists Society, 1991, 68, 785-790.
- Survey of 3-monochloropropane-1,2-diol (3-MCPD) in acid-hydrolysed vegetable protein.
- Survey of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauce and similar products.
- European Commission Opinion on 3-monochloropropanediol (3-MCPD), expressed on 16 December 1994. Reports of the Scientific Committee for Food. Food Science and Techniques, Thirty-sixth Series, 1995, 31-33.
- Food Advisory Committee, Update on chloropropanols present in protein hydrolysates, Press Release 13/96, 1996
- Determination of 3-monochloropropane-1,2-diol in food and food ingredients using mass spectrometric detection: Collaborative trial. CSL Report FD 97/95.
- Hamlet, C. G. and Sutton P. G. Determination of the Chloropropanols 3-MCPD and 2-MCPD in hydrolysed vegetable proteins and seasonings by gas chromatography/ion trap tandem spectrometry. Rapid Communications in Mass Spectrometry, 1997, 11, 1417-1424.
- Hamlet, C. G. Analytical methods for the determination of 3-MCPD and 2-MCPD in hydrolysed vegetable protein, seasonings and food products u sing gas chromatography/ion trap tandem mass spectrometry. Food Additives and Contaminants, 1998, 15, 451-465
Further Information: Mrs Sue Johns Food Standards Agency Contaminants Division PO Box 31037 Room 210, Ergon House 17 Smith Square London SW1P 3WG Tel: +44 (0) 20 7238 6772 Fax: +44 (0) 20 7238 5331 E-mail: sue.johns@foodstandards.gsi.gov.uk
A full report of this survey is held in the Library at Nobel House, 17 Smith Square, London, SW1P 3JR; Tel: +44 (0) 20 7238 6575. If you would like to consult a copy, please contact the Library giving at least 24 hours notice or, alternatively, copies can be obtained from the Library; a charge will be made to cover photocopying and postage. Further copies of this Information Sheet can be obtained from:
Food Standards Agency Information Centre PO Box 31037 Room 303b, Ergon House 17 Smith Square London SW1P 3WG Tel: + 44 (0) 20 7238 6223 Fax: + 44 (0) 20 7238 6330 Email: information.centre@foodstandards.gsi.gov.uk
Copies of the statements from the Committee on Mutagenicity of Chemicals in Food, Consumer Products and the Environment and the Committee on Carcinogenicity of Chemicals in Food, Consumer Products and the Environment the can be obtained from: Khandu Mistry Room 692D Skipton House 80 London Road London SE1 6LH Tel: +44 (0) 20 7972 5020 Fax: +44 (0) 20 7972 5156 Email: Khandu.Mistry@doh.gsi.gov.uk
Further information on the work of the Food Advisory Committee (FAC) can be obtained from: Mr John Caseley FAC Secretariat PO Box 31037 Room 224, Ergon House 17 Smith Square London SW1P 3WG Tel: + 44 (0) 20 7238 6267 Fax: + 44 (0) 20 7238 6263 Email: john.caseley@foodstandards.gsi.gov.uk
Annex 1
RESPONSES FROM MANUFACTURERS, ASSOCIATIONS AND SUPPLIERS - "The process for manufacture of toasted breadcrumbs has been adjusted to minimise the level of toasting. Further adjustment to this process would change the characteristics and functionality of the process concerned. Samples of toasted breadcrumbs produced from this process have been analysed previously and were found to contain less than 0.01 mg/kg of 3-MCPD. The process is operating at its limits. It would appear from the survey results that, from time to time, samples of toasted breadcrumb may contain marginally above the previously recommended limit of 0.01 mg/kg. It is important to recognise that toasted breadcrumb is not consumed as such, but is used as constituent ingredient of coating applied to substrates such as Fish or Poultry. Coated products as consumed would typically contain 15-20 per cent of toasted breadcrumbs by weight. If a toasted breadcrumb contained 0.014 mg/kg 3MCPD, then the finished food as consumed would contain only around 0.003 mg/kg 3-MCPD - well under the previous FAC limit." - "Chocolate and Black malts are part of a range of specialist malts that have always been used to give distinct flavours and qualities to some beers and foods. They are made by using a greater application of heat to the grain than is applied to standard white malts. Specialist malts are only used as a very small ratio of the product recipe, and tests have confirmed that the level of 3-MCPD in the finished beer or food does not present a problem in relation to the FAC guidelines." - "The malt flours are produced by the natural process of germination followed by drying and roasting. Unlike the manufacture of acid-hydrolysed vegetable protein no acid is used in the production of malts so there is no opportunity to modify the process to reduce the formation of low levels of 3-MCPD." The roasting process is necessary to develop both colour and flavour in these widely used food ingredients but they are generally used in baked goods at low levels of less than 1 per cent inclusion. As such the malt flour with the highest value found [0.38 mg/kg] would contribute less than 0.004 mg/kg 3-MCPD to a product and in analytical terms would be undetectable." - "The product used in the survey of 3-MCPD in food ingredients is a speciality dark malt extract. It is produced by the hot water extraction of roasted malted barley followed by concentration to give a stable, convenient to handle product. We monitor the level of 3-MCPD in our product, and advise our customers accordingly. We make the recommendation that it is added to foodstuffs at a rate such that the level of 3-MCPD in the final food in below the detection limit (i.e. less than 0.01 mg/kg). The 3-MCPD in this malt extract originates from roasted malted barley, which is also a raw material in the brewing process. Extensive work has been carried out by the brewing and malting industries to try to reduce the level of 3-MCPD in roasted malts, unfortunately they have been unable to identify ways of making significant reductions. Despite this we are continuing to look for methods, which are technologically feasible, to reduce the level of 3-MCPD in our product." - "The producers and users of malt support the view that the presence of 3-monochloropropanediol (3-MCPD) in food should be reduced to as low as is technologically feasible, guided by the Food Advisory Committee (FAC), and are working to achieve this with other representatives of the food industry, under the auspices of the Food and Drink Federation and the British Retail Consortium. In broad terms, it appears that, the level of 3-MCPD can be formed in some circumstances when heat is applied to certain foodstuffs, including cereals to develop colour and flavour. The level of 3-MCPD increases with the degree of heat treatment. Levels of 3-MCPD in dark malts, and as a consequence, dark malt extracts, dark malt flours and similar products, are likely to be higher than the FAC recommended detection limit for foods. However, provided recommended dilution rates given by suppliers are observed the levels of 3-MCPD in finished food production will continue to be below the FAC recommended detection limit for foods. In conclusion, the consumer is unlikely to be exposed to concentrations of 3-MCPD above the FAC's recommended limit in food products and beer even though dark malts and, as a consequence, dark malt extracts, dark malt flours and similar products may contain higher levels."
Annex 2 ANALYTICAL QUALITY ASSURANCE The following quality assurance criteria were set: - Reagent blanks should not exceed 0.003 mg/kg 3-MCPD. - In-house reference materials should not fall outside the plus or minus 2 standard deviations of the established repeatability value. - Recovery of spiked sample should fall within 80-110 per cent. - Recovery of deuterium labelled 3-MCPD internal standard should be better than 50 per cent. - Analytical limit of detection must be better than 0.003 mg/kg (for S/N=3, based on response of deuterium labelled 2-MCPD added to each sample at 0.025 mg/kg). - Samples giving a response for 3-MCPD of greater than 0.010 mg/kg to be subjected to a repeat confirmatory determination. Inspection of the analytical data showed that all analyses met the quality criteria set and the analytical limit of detection for all sample types was better than 0.003 mg/kg.
Annex 3 MEASUREMENT UNCERTAINTY Introduction All analytical results have a variability known as the measurement uncertainty. The Eurachem/CITAC interpretation of the definition of measurement uncertainty is "the range of values that the analyst believes could be reasonably attributed to the measurand." Thus, the values for 'measurement uncertainty' given in this report represent the range around the best estimate of the concentration of 3-MCPD within which the true value for the concentration of 3-MCPD is believed to lie
Method
It has been stated that results from a collaborative trial carried out to validate a published method are a recognised source of data to support an uncertainty estimate. The data from such trials typically include estimates of reproducibility standard deviation, SR, for several levels of response, a linear estimate of the dependence of SR on the level of response, and may include an estimate of bias based on CRM studies. How this response can be used depends on the factors taken into account when the study was carried out. The measurement system used in this survey has been shown to be in analytical control (see Annex 2). The collaborative trial results have therefore been used to provide an estimate of the measurement uncertainty associated with the reported results. One of the principal objectives of the collaborative trial was to allow an estimate of the measurement uncertainty/reliability on the results to be obtained. The measurement uncertainty may be calculated from the critical differences calculated from the trial results, where it has been demonstrated that the measurement system is in control. These values equate to the range around the measured value in which the true value will fall. For example, in the case of breadcrumbs used in the trial, an analyst obtaining a result of 0.030 mg/kg knows that the "true value" will be in the range 0.030 plus or minus MU. Thus, the true value is in the range 0.030 plus or minus 0.012 mg/kg.
Results
The estimates of the measurement uncertainty obtained for each material are given below. It has also been shown that a generalised equation for SR values at concentrations less than 0.12 mg/kg is 22 per cent of the concentration value
| Test Material | Mean value (mg/kg) | Sr | SR | HoR | MU plus or minus (mg/kg) |
|---|---|---|---|---|---|
| HVP | 0.029 | 2 | 4 | 0.47 | 0.008 |
| Malt Extract | 0.055 | 3 | 7 | 0.54 | 0.014 |
| Breadcrumbs | 0.030 | 3 | 6 | 0.77 | 0.012 |
Where: Sr is the standard deviation of the repeatability [this is a measure of the within-laboratory variability expressed as a standard deviation on individual results obtained in the trial] SR is the standard deviation of the reproducibility [this is a measure of the within- and between-laboratory variability expressed as a standard deviation on individual results obtained in the trial] HoR is the ratio of the actual within- and between-laboratory precision to the predicted within- and between-laboratory precision value. [this is a measure of the acceptability of the precision of the method. Ratios of less than 2 are found for methods being considered "satisfactory" with respect to their precision characteristics] MU is an estimate of the measurement uncertainty for each sample derived from the trial results. It equates to the plus or minus range within which the true value for the concentration of the analyte is believed to lie with a confidence of approximately 95 per cent.
References
1. Eurachem/CITAC Guide on Quantifying Uncertainty in Analytical Measurement, second edition, 2000.
2. Thompson, M. and Wood, R. (eds), Guidelines on Internal Quality Control in Analytical Chemistry Laboratories, Pure Applied Chemistry, 1995, 67, 649-666.
3. Scientific Co-operation task 3.2.6 Provision of validated methods to support the Scientific Committee on Food's recommendations regarding 3-monochloropropane-1,2-diol in hydrolysed vegetable protein and other foods
Table 1 Typical foods the ingredients may be used in and level of usea
| Ingredient | Typical food that ingredient is used in | Level of use‡ (per cent) |
|---|---|---|
| Caramels | Sauces, soups, gravies, desserts, soft drinks, confectionery, marinades, coatings and dustings. [Used for colouring applications as well as for flavourings purposes]. | 0.1 - 2 |
| Yeast extracts* | Savoury ready meals, meat products, soups, sauces, coatings and gravies. | less than 1 |
| Enzyme HVPs * | Savoury products, soups, sauces and gravies. | less than 1 |
| Meat extracts* | Gravies and bouillons. | less than 1 |
| Malt extracts | Confectionery, cereals, coatings, sauces, gravies and marinades. | 1 - 2 |
| Gelatines | Pie fillings, jellies and desserts. | 1 - 3 |
| Malt flours | Brown and wholemeal breads, biscuits, cereals, savoury crackers, pastry, pizzas, dustings and snack seasonings. | 1 - 10 |
| Modified starches | Glazes, yoghurts, soups, sauces and ready meals. | 1 - 6 |
| Malts and other malted ingredients | Cereal products, beers and malted milk drinks. | 1 - 10 |
| Toasted breadcrumbs | Used in coatings. | 10 - 20 |
a This information was supplied by RHM and the food companies that supplied samples. * savoury ingredients (like acid-HVP) ‡ i.e. amount in final food product
Table 2 Typical level of 3-MCPD in malts and recommended dilution factors in beersb
| Material | Typical Colour Range (EBC Colour Units) | 3-MCPD (mg/kg) | Typical Dilution in Foodstuff |
|---|---|---|---|
| White Malted Barley (lager, ale, mild ale, distilling) | less than 9 | less than 0.01 | 1:10 (i.e. 1 kg malt per 10 kg product) |
| Cara | 20 - 50 | less than 0.03 | 1:50 |
| Crystal malts | 50 - 600 | less than 0.20 | 1:50 |
| Amber | 30 - 200 | less than 0.20 | 1:100 |
| Roasted Malts (brown, chocolate, black) | 300 - 1400 | less than 0.50 | 1:100 |
| Roast Barley | 900 - 1400 | less than 0.50 | 1:100 |
b Provided by the Brewers and Licensed Retailers Association (BLRA)
Table 3 Summary of results on 3-MCPD in food ingredients
| Number of samples | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| 3-MCPD level mg/kg | Malts etc.* | Bread- crumbs | Enzyme HVP | Meat Extracts | Yeast Extracts | Modified Starches | Caramels | Gelatines | Total sampled |
| Not quanti- fiable† |
15 | 5 | 2 | 4 | 7 | 5 | 5 | 6 | 49 |
| 0.01-0.03 | 1 | 1 | 0 | 1 | 0 | 1 | 0 | 0 | 4 |
| 0.03-0.05 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.05-0.10 | 1 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 2 |
| 0.10-0.25 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 |
| 0.25-0.50 | 4 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 5 |
| Total | 24 | 6 | 3 | 5 | 7 | 7 | 5 | 6 | 63 |
† The limit of quantification for 3-MCPD was 0.010 mg/kg. * A breakdown of the results for malts and malt-based ingredients is given in Table 4.
Table 4 Summary of results on 3-MCPD in malts and malt-based ingredients
| Number of samples | |||||
|---|---|---|---|---|---|
| 3-MCPD level mg/kg | Malts | Malt Flours | Malt Extracts | Malted Products | Total sampled |
| Not quantifiable† | 7 | 5 | 2 | 1 | 15 |
| 0.01-0.03 | 0 | 1 | 0 | 0 | 1 |
| 0.03-0.05 | 0 | 0 | 0 | 0 | 0 |
| 0.05-0.10 | 0 | 1 | 0 | 0 | 1 |
| 0.10-0.25 | 0 | 0 | 3 | 0 | 3 |
| 0.25-0.50 | 2 | 1 | 1 | 0 | 4 |
| Total | 9 | 8 | 6 | 1 | 24 |
† The limit of quantification for 3-MCPD was 0.010 mg/kg. Figure 1 See below.
See also
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