Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004

  title={Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004},
  author={Wu Fu and Y. Zhao and G. Zhang and L. Zhang and J. Li and Chang Dong Tang and H. Miao and J. Ma and Q. Zhang and Y. N. Wu},
  journal={Food Additives & Contaminants},
  pages={812 - 819}
A survey of chloropropanols in soy sauce and some selected foods in China is reported. Thirty-seven traditionally brewed soy sauce samples contained 3-MCPD below the EC maximum limit (ML) of 0.02 mg kg−1. All soy sauce samples (629) from retailers contained levels of 3-MCPD ranging between <0.005 (LOQ) and 189 mg kg−1, and only 12.2% had levels in excess of the Chinese ML of 1.0 mg kg−1 for acid hydrolyzed vegetable protein (acid HVP). This indicates that the necessary processing changes have… Expand
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