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    Test of monochloropropylene glycol in soy sauce

    Testing background
    Monochloropropanediol, is also called 3-chloro-1,2-propanediol, 3-MCPD. This compound is flammable, highly toxic, and regarded as a possible carcinogen to human. Besides 2-chloro-l,3-propanediol (2-MCPD), 1,3-dichloro-2-propanol (1,3-DCP) and 2,3-dichloro-2-propanol (2,3-DCP),are often analyzedin soy sauce as well.

    In the case of monochloropropanediol, the limit of 3-chloro-1,2-propylene glycol is not set in the current standard “fermented soy sauce” (GB18186-2000),“blended soy sauce”(SB10336-2012) and “hygienic standard for soy sauce”(GB2717-2003). However, in the draft version for public review) "National food safety standard for soy sauce”,the limit of 3-MCPD in soy sauce is set at 0.02mg/kg.The limitof 3-MCPD is 1mg / kg in "Acid hydrolyzed vegetable protein seasoning" (SB10338-2000).


    Testing standard
    Fermented soy sauce
    Blended soy sauce
    soy sauce
    Other soy products