SPIFAN Stakeholder Panel (September 23, 2017)

Analyte Definition-IVb

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Implications:

1.

As Artefactf

2. 3.

In

4. As free & ester-bound forms of MCPD do show significant differences in polarity they might be differently extracted. Candidate methods should either be applicable to cover both forms in one approach or to separate the free MCPD from the bound MCPD in a way that carry-over effects do not impact a divided determination. 5. Ester-bound analytes are part of the lipid matrix of infant formula and related foods. Based on the different compositions of these types of nutrition bound glycidol and especially bound MCPD might be rather difficult to extract completely . Therefore adapted techniques have to be used in order to achieve a satisfying recovery of the bound analytes. In this regard evaluation of bound analyte recovery can ´ t be achieved by simple spiking experiments and candidate methods should have applied alternative approaches to test analyte recoveries.

Occurrence of MCPD and Glycidol in Infant Formulae

Occurrence of ester-bound MCPD/glycidol in powdered infant formulae

3-MCPD [μg/kg]

2-MCPD [μg/kg]

glycidol [μg/kg]

year

origin n

29 range: < 6 – 89 range: < 2 – 47

range: < 10 – 70 range: < 7 – 397

2012/13 Canada 1)

range: 21 -920

n.a. n.a. n.a.

98 2)

median: 56 P95: 243

2013-2016 USA

98 median: 406 P95: 842

2016 Germany 3) 220 range: 20 – 1197 range: < 10 – 606 range: < 10 – 536 median: 103 median: 38 median: < 10 P95: 270 P95: 108 P95: 154 1) : A. Becalski et al.; A pilot survey of 2- and 3-monochloropropanediol and glycidol fatty acid esters in baby formula on the Canadian market 2012–2013 , Journal of Food Composition and Analysis , 2015, 44, 111-114 2 ) : J. Leigh, S. McMahon; Occurrence of 3-monochloropropanediol esters and glycidyl esters in commercial infant formulas in the United States, Food Additives and Contaminants , 2017 , 34, 356-370 3) : J. Kuhlmann; Final scientific report on the decision support project “Investigation into the presence of 3-MCPD esters and related compounds in foods.” Ref.: 314-06.01-2815HS002