3-MCPD is a processing contaminant that occurs in food in free (diol) as well as in an esterified (with fatty acids) form. Potential safety issues in relation to this compound was first raised in 2016, and since then the urgency to limit the formation of 3-MCPD ester in the edible oil industry especially palm oil became the main priority due to the contaminant toxicity related to food safety. It is known that 3-MCPD ester formation is a multivariate problem influenced by many factors such as heat, chloride ions, acylglycerols content and acidic processing chemicals. Therefore, designing efficient mitigation strategy requires more than one modification in the entire palm oil supply chain process.