3-MCPD

3-MCPD

Published: 2020-11-26

3-MCPD

3-MCPD (3-monochloropropane-1,2-diol) is a contaminant found in acid-hydrolyzed vegetable protein and soy sauce. The following summarizes international regulatory developments.

In 1996, the EU Scientific Committee on Food (SCF) identified 3-MCPD as a carcinogen and recommended it should not be detectable in food by any analytical method.

By 2001, the conclusion was revised: 3-MCPD is not carcinogenic. A tolerable daily intake (TDI) was set at 2 µg/kg body weight.

The European Commission (EC) set maximum limits for 3-MCPD in acid-hydrolyzed vegetable protein and soy sauce in March 2001.

References:

Our Third-Party Testing

The SGS source reports are embedded below directly. We plan to update this page twice a year so customers can see a continuing record of raw-material linkage, finished-product checks, and batch-to-batch stability.

HVP finished product report: acid-hydrolyzed vegetable protein flavoring powder, batch `2025A033`, report `ASH25-0025087-02`. This report contains chemistry, 3-MCPD, and GMO testing pages.

HVP raw material report: soybean protein seasoning liquid, batch `20240818`, report `ASH24-0071813-01`.

Soy sauce powder finished-product report: batch `2025B022`, report `ASH25-0025089-02`. This report contains chemistry, 3-MCPD, and GMO testing pages.

Soy sauce raw material report: soy sauce (Suzhou Luzhi), batch `20250418`, report `ASH25-0030911-02`.