salatrim
Identification
| Name | salatrim |
Regulatory
| JECFA Food Additive | Salatrim |
Physical Properties
| Appearance | pale yellow to amber waxy solid (est) |
| Assay | 87.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 16.00 to 71.00 °C. @ 760.00 mm Hg |
| Soluble in | hexane |
| Insoluble in | water |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | used in place of fats and oils |
| Recommendation for salatrim usage levels up to | not for fragrance use. |
| Recommendation for salatrim flavor usage levels up to | not for flavor use. |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
salatrim
PubMed:
The effect of salatrim, a low-calorie modified triacylglycerol, on appetite and energy intake.
PubMed:
Stearic acid is well absorbed from short- and long-acyl-chain triacylglycerol in an acute test meal.
PubMed:
The absorption of stearic acid from triacylglycerols: an inquiry and analysis.
PubMed:
Enzymatically catalyzed synthesis of low-calorie structured lipid in a solvent-free system: optimization by response surface methodology.
PubMed:
Evaluation of certain food additives. Fifty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives.
PubMed:
GC-FID- and acyl carbon number-based determination of characteristic groupings of complex triglyceride (Benefat S and other) mixtures.
PubMed:
Low-calorie structured lipid synthesis by lipase-catalyzed transesterification.