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Determination of chlorinated paraffins in nut nougat- or chocolate cream based on palm oil
Project
Project code: BFR-CPS-08-1329-579
Contract period: 01.09.2019
- 31.10.2020
Purpose of research: Experimental development
Chlorinated paraffins (CP) are classified into short-chain (SCCP), medium-chain (MCCP) and long-chain (LCCP) chlorinated paraffins. Recent findings in dietary supplements (vitamin E dragees), which were made on the basis of palm oil, showed high CP concentrations. From perspective of early risk detection, further data on the occurrence of CP in foods produced on palm oil basis are necessary. From this, further action measures or long-term minimization concepts along the food value chain could be derived. From a local consumer perspective, the food group of nut nougat or chocolate cream spread seems to be well suited as a pilot project. Palm oil is often used for its production. Furthermore, this food group has a high market relevance for the sensitive consumer group of infants.
CPs were detected in 15 of the 30 samples tested (50 %). SCCPs (24-87 ng/g FW) and MCCPs (50-350 ng/g FW) were identified in 12 samples each (40 %), in nine (30 %) of which SCCPs and MCCPs were present side by side (and thus three samples each contained only SCCPs and MCCPs respectively). The median CP-containing sample was significantly higher for MCCPs (96 ng/g FW) than for SCCPs (35 ng/g FW). The ∑CP contents of the positive samples ranged from 24 to 350 ng/g FW, with a median value of all 30 samples of 18 ng/g FW (including negative results with 1/2 NG; median of CP-containing samples 140 ng/g FW). Of the samples tested, 23 were labelled as containing palm oil and seven were labelled as not containing palm oil. The products labelled as containing palm oil showed about twice the positive rate of CPs (13 out of 23 samples = 57 %) compared to the products not labelled as containing palm oil (two out of seven samples = 29 %). No statistical correlation could be established between the presence of palm oil in the sample and the CP content (Spearman's Rho and Kendall-Tau each p>0.05). Presumably, therefore, ingredients other than palm oil contributed to the CP content of the products, too. Besides palm oil, the most frequently labelled fats were sunflower oil (17 sampled), rapeseed oil (9 sampled) and cocoa butter (5 sampled). In addition, 28 samples contained hazelnuts. Neither these ingredients nor the fat content of the sample showed a statistically significant correlation with the SCCP, MCCP or ∑CP content. Therefore, a wide spread of CP contents is likely to be true for these (unknown) ingredients as well.
Section overview
Subjects
- Food Chemistry
- Toxicology
