N Frank et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 30(1), 69-79 (2012-10-23)
Glycidyl esters (GEs) are known to be formed during vegetable oil processing. Because of their structure, it has been hypothesised that GEs, like fatty acid esters of chloropropanols (MCPD esters), may be accepted as substrates by gut lipases to release