Identification and quantification of SALATRIM 23CA in foods by the combination of supercritical fluid extraction, particle beam LC-mass spectrometry, and HPLC with light-scattering detector

Huang, A.S.; Robinson, L.R.; Gursky, L.G.; Profita, R.; Sabidong, C.G.

Identification and quantification of SALATRIM 23CA in foods by the combination of supercritical fluid extraction, particle beam LC-mass spectrometry, and HPLC with light-scattering detector

1994

Huang, A.S. | Robinson, L.R. | Gursky, L.G. | Profita, R. | Sabidong, C.G.

This paper describes the methodology used in the identification and quantification of SALATRIM 23CA in food. SALATRIM 23CA is a member of the SALATRIM family of triacylglycerols developed by the RJR Nabisco Co. It is an interesterification product of triacetin, tripropionin, and hydrogenated canola oil. Three food items (cookies, candies, and ice cream) made with SALATRIM 23CA and Hydrol 92 coconut oil as their main fat sources were evaluated. The following are reported: (1) How the total fat was extracted from the food items by supercritical fluid carbon dioxide. (2) How the individual triacylglycerols were identified by particle beam LC-mass spectrometry with positive ammonia chemical ionization. (3) How SALATRIM 23CA was separated from other lipid sources and quantified by HPLC with an evaporative light-scattering detector.

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