The aim of the presentation is to give a review of various types of contaminants in edible oil, how they come to be there and how they can be removed or avoided.
We shall look at contaminants arising from outside the oil such as: poly-chlorinated bi-phenyls, poly-aromatic hydrocarbons, dioxins, pesticides and mineral oil.
Contaminants arising from within the oil will also be considered: trans isomers, 3-monochloropropandiol esters (3-MCPD) and glycidyl esters (GE).
