In the oil palm industry, food safety and quality cannot be compromised, especially when 85% of palm oil is being used in food applications (Choo, 2013). Food safety concerns related to 3-monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) in processed palm oil (PPO) continue to increase, and one of the contributing factors is the contaminants entering the mills along with fresh fruit bunches (FFB).

Main Researcher: Che Rahmat Che Mat
Email: cherahmat@mpob.gov.my