Analysis of 3-MCPD in Foods

Expert laboratory analysis to ensure food products are free of 3-MCPD and glycidyl esters.

3-MCPD are a commonly occurring group of process contaminants that were originally identified in soy sauce and acid hydrolyzed protein. They are formed during food production and have the potential to be harmful. Glycidyl esters (GE) are formed when a product reaches a high temperature for a prolonged period of time.

You need to ensure your products comply with market regulations in relation to 3-MCPD and GE by using the appropriate methodology.

Solutions for compliance

It is a complex process to analyze, calculate and interpret free and bound 3-MCPD, 2-MCPD and glycidol esters. We offer a range of effective testing packages for 2-MCPD, 3-MCPD and GE related compounds that use standard international methods and innovative in-house analytical techniques. Our experts can provide advice on method choice, sampling strategies and support with the interpretation of results.

All methodologies are continuously reviewed to ensure efficacy in even the most complex scenarios.

Why choose 3-MCPD and GE analysis from SGS?

We are recognized as the benchmark for quality and integrity in the food supply industry. Utilizing our global network of state-of-the-art food testing laboratories, we are able to support your business with effective testing strategies that reduce risk and optimize commercial outcomes.