3-氯-1,2-丙二醇（3-MCPD），分子式C3H7ClO2
製取化學醬油時需要用到鹽酸將原料脫脂大豆中的蛋白質水解為胺基酸，此過程也會使油脂分解為脂肪酸和甘油，甘油又可進一步與鹽酸反應而被氯化產生3-MCPD。因此化學醬油在製造過程中容易產生3-MCPD；而釀造醬油不經過此步驟，因此基本不會有3-MCPD產生。英國曾多次在進口的亞洲醬油製品中檢出超標的3-MCPD。
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