Background

• Salatrim stands for "short- and long-chain acyl triglyceride molecules". Salatrim is mainly composed of short-chain fatty acids (SCFAs) and stearic acid. SCFAs contain fewer calories per gram than other fats, and the stearic acid in salatrim may be absorbed at a low rate from the gastrointestinal tract. For these reasons, salatrim was proposed as a reduced fat, reduced-calorie, fat replacer. Salatrim contains no trans fats and has five calories per gram. The same amount of fat contains nine calories.
• Nabisco and the Pfizer Food Science Group licensed salatrim and performed studies in animals and humans to demonstrate its safety. Initially, salatrim served as a replacement for cocoa butter in baking chips and sweets. Salatrim may be used in various products, including baked goods and microwave popcorn. It is not suitable for use as an oil for deep frying because it breaks down at the high temperatures used.
• The SCFAs and stearic acid in salatrim occur naturally and are thought to be processed by the body in the same way as other fats. For this reason, consuming salatrim is predicted to cause the same feeling of fullness caused by eating other fats.
• Nabisco sold the rights to salatrim to Cultor, which currently markets the substance under the name of Benefatâ„¢.

References

• Finley JW, Leveille GA, Dixon RM, et al. Clinical Assessment of SALATRIM, a reduced-calorie triacylglycerol. J Agric Food Chem 1994;42(2):581-596.
• French S. Effects of dietary fat and carbohydrate on appetite vary depending upon site and structure. Br J Nutr 2004;92 Suppl 1:S23-S26.
  View Abstract
• Henry J. Processing, manufacturing, uses and labelling of fats in the food supply. Ann Nutr Metab 2009;55(1-3):273-300.
  View Abstract
• Jang Y, Han JJ, Kwon SJ, et al. Low-calorie structured lipid synthesis by lipase-catalyzed transesterification. Ann NY Acad Sci 1998;864:313-317.
  View Abstract
• Jasper JP. GC-FID- and acyl carbon number-based determination of characteristic groupings of complex triglyceride (Benefat S and other) mixtures. J Agric Food Chem 2000;48(3):785-791.
  View Abstract
• Krotkiewski M. Value of VLCD supplementation with medium chain triglycerides. Int J Obes Relat Metab Disord 2001;25(9):1393-1400.
  View Abstract
• Livesey G. The absorption of stearic acid from triacylglycerols: an inquiry and analysis. Nutr Res Rev 2000;13(2):185-214.
  View Abstract
• McLaughlin J, Grazia Lucà M, Jones MN, et al. Fatty acid chain length determines cholecystokinin secretion and effect on human gastric motility. Gastroenterology 1999;116(1):46-53.
  View Abstract
• Migrenne S, Magnan C, Cruciani-Guglielmacci C. Fatty acid sensing and nervous control of energy homeostasis. Diabetes Metab 2007;33(3):177-182.
  View Abstract
• Peikin SR. Role of cholecystokinin in the control of food intake. Gastroenterol Clin North Am 1989;18(4):757-775.
  View Abstract
• Sorensen LB, Cueto HT, Andersen MT, et al. The effect of salatrim, a low-calorie modified triacylglycerol, on appetite and energy intake. Am J Clin Nutr 2008;87(5):1163-1169.
  View Abstract
• Stubbs RJ, Harbron CG. Covert manipulation of the ratio of medium- to long-chain triglycerides in isoenergetically dense diets: effect on food intake in ad libitum feeding men. Int J Obes Relat Metab Disord 1996;20(5):435-444.
  View Abstract
• Tuomasjukka S, Viitanen M, Kallio H. Stearic acid is well absorbed from short- and long-acyl-chain triacylglycerol in an acute test meal. Eur J Clin Nutr 2007;61(12):1352-1358.
  View Abstract
• Van Wymelbeke V, Himaya A, Louis-Sylvestre J, et al. Influence of medium-chain and long-chain triacylglycerols on the control of food intake in men. Am J Clin Nutr 1998;68(2):226-234.
  View Abstract
• Van Wymelbeke V, Louis-Sylvestre J, Fantino M. Substrate oxidation and control of food intake in men after a fat-substitute meal compared with meals supplemented with an isoenergetic load of carbohydrate, long-chain triacylglycerols, or medium-chain triacylglycerols. Am J Clin Nutr 2001;74(5):620-630.
  View Abstract