MCPDs and Glycidol Esters
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In recent years, MPCDs and Glycidol Esters have gained recent scrutiny in food products due to their carcinogenic properties. These compounds are easily formed as a result of high heat treatment on various fats and vegetable oils during processing and also during the production of hydrolysed vegetable proteins.
To limit exposure to these compounds especially in infants, many government bodies have introduced regulatory limits on various food products.
The European commission is one of the first to implement regulatory limits to EU countries: https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32020R1322&rid=
