GE in oil refers to Glycidyl fatty acid esters (GEs), which are processing-induced contaminants primarily found in refined fats and oils, and in foods containing these fats and oils. They are considered a public health concern, and minimizing their consumption is recommended.
Here's a more detailed breakdown:
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What are Glycidyl Fatty Acid Esters (GEs)? GEs are a type of chemical contaminant formed during the deodorization stage of vegetable oil refining, specifically when oils are heated to high temperatures (around 200°C) to remove unwanted odors and flavors.
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Why are GEs a concern? Once ingested, GEs are largely converted to glycidol in the gastrointestinal tract. Glycidol is classified as possibly carcinogenic to humans based on sufficient evidence in experimental animals.
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Where are GEs found? GEs are most commonly found in refined vegetable oils, such as palm oil, soybean oil, and rapeseed oil, as well as in products made with these oils. This includes:
- Margarine
- Vegetable oil spreads
- Baked goods (cakes, cookies, pastries)
- Infant formula (a significant concern)
- Processed foods containing fats and oils
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How are GEs minimized? The industry and regulatory bodies are continuously working to minimize GE levels through:
- Optimizing refining processes: Adjusting deodorization temperatures, pressures, and times can significantly reduce GE formation.
- Selecting appropriate raw materials: The quality of the crude oil used for refining plays a role in GE formation.
- Monitoring and control: Regular testing of oils and food products for GE levels is essential.
- Enzymatic methods: Researching and implementing enzymatic methods for GE reduction.
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Regulatory limits: Various regulatory bodies, such as the European Food Safety Authority (EFSA), have established tolerable daily intakes (TDIs) and are exploring setting maximum levels for GEs in food products, particularly in infant formula and other foods consumed by vulnerable populations.
In summary, GE in oil represents a group of potentially harmful chemical compounds formed during oil refining, and efforts are underway to minimize their presence in our food supply.