salatrim
Sign in to saveSalatrim 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.
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Encyclopedic overview
4 sectionsContents
- Characteristics
- Production
- Dietary restrictions
- References
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.
==Characteristics== The EU document authorizing 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."
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