Article 1
Salatrims as specified in the Annex may be placed on the market in the Community as novel food ingredients for use in bakery products and confectionery.
2003/867/EC: Commission Decision of 1 December 2003 authorising the placing on the market of salatrims as novel food ingredients under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C(2003) 4408)
2003/867/EC: Commission Decision of 1 December 2003 authorising the placing on the market of salatrims as novel food ingredients under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C(2003) 4408)
Data as of 2026-07-04 Β· Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. Β· Read the official text β
Article 2
The designation "reduced energy fat (salatrims)" shall be displayed on the labelling of the product, as such, or in the list of ingredients of foodstuffs containing it. There shall be a statement that excessive consumption may lead to gastro-intestinal disturbance. There shall be a statement that the products are not intended for use by children.
Article 3
This Decision is addressed to Danisco A/S, Langebrogade 1, PO Box 17, DK-1001 Copenhagen K, Denmark. Done at Brussels, 1 December 2003. For the Commission David Byrne Member of the Commission (1) OJ L 43, 14.2.1997, p. 1. (2) OJ L 276, 6.10.1990, p. 40.
Supplementary provisions
ANNEXSupplementary provisions
SPECIFICATIONS OF SALATRIMS Definition: Salatrim is the internationally recognised(1) acronym for (short and long chain acyl triglyceride molecules). Salatrim is prepared by non-enzymatic inter-esterification of triacetin, tripropionin, tributyrin, or their mixtures with hydrogenated canola, soybean, cottonseed, or sunflower oil. Description: Clear, slightly amber liquid to a light coloured waxy solid at room temperature. Free of particulate matter and of foreign or rancid odour. Glycerol ester distribution: >TABLE> Fatty acid composition: >TABLE> Triacylglycerol profile: >TABLE> (1) FAO/WHO Joint Expert Committee on Food Additives (2002) FAO Food and Nutrition Paper 52 Additive 10, page 23.
Source: EUR-Lex (Publications Office of the EU), Β© European Union, reuse permitted under Commission Decision 2011/833/EU.
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