What is 3-MCPD? It is 3-monochloropropane-1,2-diol (3-MCPD) which is a contaminant caused from the production process that relies on the biodegradation of proteins by plants such as soy bean, whereby highly concentrate acid such as hydrochloric acid is used in room temperature. This leads to the reaction to oil and fat in soy bean which may cause contaminant in soy sauce or sauce.

In addition, 3-MCPD is found out to contaminate in other products that have reaction between fat and hydrochloric acid and  heat, such as baked whole grains, fried barley for making beer (dark color) and fermented sausages such as salami.

Concerning the hazard from 3-MCPD, it is discovered that the exposure to a small amount of this substance does not cause acute effect. Rather, hazard is from the accumulation of this substance for a long period of time. There are research works that reported that  this substance can reduce the movements of sperms in the test tubes, which may affect fertility. Is contaminant has also been discovered to be a possible cause of cancers.

At present, in the production process of soy sauce, soy bean is fermented with concentrate hydrochloric acidic order to shorten the time needed for the ferment to be completed  into few days. This process causes  3-MCPD which is contaminated in soy sauce and eventually accumulated in our bodies. Hence, to choose seasoning products that are free from this substance is a way to good health in a long run.