Title: Caprenin
CAS Registry Number: 138184-95-9
Literature References: Reduced calorie fat with functional properties similar to cocoa butter. Synthetic triglyceride composed primarily of caprylic and capric acids (derived from coconut and palm-kernel oils) and behenic acid (derived from rapeseed oil). Prepn: A. M. Erhman et al., US 4888196 and US 5066510 (1989, 1991, both to Procter & Gamble). Digestion and absorption in rats: D. R. Webb, R. A. Sanders, J. Am. Coll. Toxicol. 10, 325 (1991). Toxicology and metabolism in animals: D. R. Webb et al., ibid. 341. Absorption and caloric value in humans: J. C. Peters et al., ibid. 357. Brief description: C. O'Donnell, D. Best, Prepared Foods 162, 41-42 (February, 1993).
Properties: Caloric value in humans: 3-5 kcal/g.
Use: Reduced calorie fat substitute in soft candies and confectionary coatings.
Capreomycin Caproic Aldehyde Caprolactam Capromab Caproyl Chloride

Caprenin is a fat substitute designed for lowering the caloric content of food. Structurally, it resembles normal food fat, being made up of glycerol and fatty acids (behenic, capric, and caprylic acids). Caprenin contains about 4 kcal per gram, or about half the energy in traditional fats and oils. Caloric reduction results, in part, from incomplete absorption of the unusual fatty acids.

Caprenin was launched by Procter & Gamble as a cocoa butter replacement, however it proved difficult to use and appeared to increase serum cholesterol slightly, resulting in its withdrawal from the market in the mid nineties.

Used as reduced calorie substitute in soft candies and confectionary coatings.