LAUSR

Model experiments were carried out using mixtures of 3-chloropropane-1,2-diol (3-MCPD), its precursor glycerol, NaCl, water and an emulsifier. The aim of this study was to simulate formation and decomposition of 3-MCPD atthe surface layers of thermally processed foods containing naturally present or intentionally added salt. The formed 3-MCPD levels depend on temperature and reach the maximum value at 230°C. One kg of glycerol gives rise to about 50 mg of 3-MCPD, while about 0.6 mg of 3-MCPD arise at 100°C. The rate constants k 1 of 3-MCPD formation from glycerol and constants k 2 of 3-MCPD decomposition were calculated employing the first order reaction kinetics. The rate constants k 2 of 3-MCPD degradation are higher than the respective constants of its formation. Other kinetic parameters (time of maximum concentration) were also calculated and the achieved results were discussed with respect to levels of 3-MCPD in foods.