3-MCPD is an organic chemical compound with carcinogenic effects, toxic effects in humans and negative fertility effects in men. It was first detected in vegetable proteins which were eventually hydrolyzed with acid and food products such as soy sauce during 1970 years. It is formed by high temperature processing of foods containing oil and salt. To date, this chemical compound has been found in bakery products such as biscuits and crackers and in coffee, fried cheese, potato products, baby food, vegetable oils and animal fats. Higher levels of 3-MCPD were found, especially in refined vegetable oils and bakery products containing sodium chloride.

According to the results of the research, 3-MCPD esters were not found in natural percolation or cold pressing crude oils. In contrast, refined vegetable oils are very common. The lowest amount was found in rapeseed oil (0,3-1,5 mg / kg) and the highest amount was found in palm oil (4,5-13 mg / kg).

This compound is the most common chemical contaminant known as chloropropanol. It is determined that it is carcinogenic to humans and causes mutation by poisoning DNA.

Annex 2008 / 26 of the Turkish Food Codex issued by the Ministry of Food, Agriculture and Livestock (Communiqué no: 5) on the Maximum Limits of Contaminants in Foodstuffs describes the maximum amount of 3-MCPD that can be found in foodstuffs:

• 0,02 mg / kg in hydrolysed plant proteins
• 0,02 in soy sauce mg / kg

The maximum limit is given for liquid foods containing 40 dry matter percent, which corresponds to 0,05 mg / kg in dry matter.

3-MCPD determination studies in refined olive oil and vegetable oils are carried out by authorized laboratories within the scope of chemical food analysis. In these studies, standards and test methods issued by national and international organizations are followed. In general, GC / MS, Gas Chromatography and Mass Spectrometry are used in these studies.