Quantification of generic SALATRIM material in foods by the combination of nontraditional crude fat extraction and short nonpolar column high-temperature capillary gas chromatography

This publication describes the methodology used in the quantification of generic SALATRIM in foods. SALATRIM is a family of structured triacylglycerols developed by the Nabisco Foods Group. It is an interesterification product of triacetin, tripropionin, tributyrin, and hydrogenated vegetable oils. Approximately 95% by weight of the SALATRIM components are either triacylglycerol species with two short-chain fatty acids and one long-chain fatty acid or triacylglcerol species with two long-chain fatty acids and one short-chain fatty acid. To develop a method to quantify generic SALATRIM material in foods, 11 food items (baked goods, confectionery products, and ice cream product) made with several SALATRIM materials at different concentrations, common vegetable oil, dairy fat, and cocoa butter as their main fat sources were evaluated. This publication reports on the extraction of crude fat from the food products by supercritical fluid carbon dioxide or 2-propanol-hexane column extraction method (WCR method) without altering their intact triacylglycerol structures and on the separation of SALATRIM from other lipid sources and quantification by high-temperature capillary gas chromatography with a short SIM-DIST fused silica capillary column GC analysis.