Condiments and sauces are often the indispensable secret recipes of many an accomplished cook. But are they free of harmful chemical contamination?
The Consumer Council in collaboration with the Food and Environmental Hygiene Department (FEHD) have been studying the level of a chemical contaminant (3-MCPD) in food products.
The chemical has aroused much public attention in recent years because of concerns over its possible toxicity and carcinogenicity.
In 2002, a joint test was conducted by the Council and FEHD on soy sauce following concerns of high levels of 3-MCPD found in some of the soy sauce products in Europe.
In the latest test, 40 condiments and sauces - 14 oyster sauces, 11 bouillon powder or cubes, and 15 other sauces - were selected for surveillance for the study.
The test showed that 3-MCPD was detected in 8 of the samples, namely, 1 oyster sauce, 6 bouillon, and 1 gravy sauce. But the contents (0.01 to 0.17 mg/kg) were well below the action level of the FEHD. These levels are unlikely to cause any adverse health effects.
The results are gratifying indicating continual improvement by manufacturers to reduce the level of 3-MCPD in food seasonings.
Manufacturers are encouraged to use non-acid hydrolysis methods in producing hydrolysed vegetable proteins and choose raw materials which have a low 3-MCPD contents as the ingredients of their products.
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