Chemistry:Salatrim
Salatrim is the abbreviation for "Short- and long-chain acyl triglyceride molecule". It is a novel food additive, accepted as a reduced-calorie fat substitute according to the 2003 Novel food Regulation (EC) No 258/97 of the European Parliament. In 1999, Danisco, formerly Cultor Food Science, applied for approval of salatrims in the United Kingdom . In 2001, the Scientific Committee on Food delivered its opinion that salatrims were safe for human consumption.[1]
Characteristics
The EU document authorising the use of salatrims describes them as "Clear, slightly amber liquid to a light coloured waxy solid at room temperature. Free of particulate matter and of foreign or rancid odour."[1]
Production
Salatrims are prepared by interesterification of short-chain triglycerides like triacetin or butyrin with hydrogenated vegetable oils.[1]
Dietary restrictions
The European Commission recommended that foods containing salatrims should be labeled with a statement that excessive consumption may lead to gastro-intestinal disturbance and that the products are not intended for use by children.[1]
References
- ↑ 1.0 1.1 1.2 1.3 Byrne, David (1 December 2003). "COMMISSION DECISION of 1 December 2003 authorising the placing on the market of salatrims as novel food ingredients under Regulation (EC) No 258/97 of the European Parliament and of the Council". Official Journal of the European Union. http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2003:326:0032:0034:EN:PDF. Retrieved 30 January 2013.
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