glycidylesterit

Glycidyl esters, often abbreviated GE, are a class of chemical compounds in which a glycidyl (epoxy) group is attached to fatty acid chains. They occur mainly as processing contaminants in refined vegetable oils and fats, including oils derived from palm, soybean, and canola.

Formation of glycidyl esters occurs during high-temperature refining, especially deodorization, when glycerides and related precursors can rearrange to form glycidyl esters. Their levels vary with oil type and refining conditions, and they can also be present in some foods that contain or are textured with fats.

Health considerations stem from the epoxy-containing glycidyl group, which can be hydrolyzed to glycidol in the body. Glycidol has been identified in some risk assessments as a genotoxic compound with potential carcinogenic properties, leading authorities to monitor GE levels in foods and advocate reductions in exposure through improved processing and sourcing.

Measurement and mitigation are active areas of research and regulation. Analytical methods commonly use liquid chromatography coupled with mass spectrometry (LC-MS/MS) to quantify glycidyl esters in oils. Mitigation strategies focus on refining parameters to limit GE formation, such as lowering deodorization temperature or residence time, reducing precursor levels, and employing alternative processing approaches.

See also glycidyl ester, glycidol, epoxy fatty acids, and edible oil processing safety.