The methodology used in the quantification of various Salatrim mixtures in foods manufactured in combination with coconut oil, cocoa butter, and common vegetable oils is described. Salatrim is an interesterification product of triacetin, tripropionin, tributyrin, and hydrogenated vegetable oils. Approximately 95% by weight of Salatrim components are triacylglycerols with acyl carbon number (ACN) less than 42. In order to evaluate the method to measure Salatrim at various concentrations in foods containing other fats with similar ACN, 12 chocolate-coated peanut butter cup samples were made with several types of Salatrim, coconut oil at different concentrations, and other common vegetable oils and analyzed. The extraction of the crude fat from the samples by supercritical fluid carbon dioxide without the alteration of the triacylglycerol structures, separation of Salatrim from other lipids, and quantification by high-temperature capillary gas chromatography (HTCGC) with a short SIM-DIST fused-silica capillary column GC analysis is described. The triacylglycerols were characterized by HTCGC with positive chemical ionization mass spectrometry. Keywords: Salatrim; triglyceride; triacylglycerols; HTCGC; HTCGC-PCI-MS; SFE; low-calorie triglyceride; low-calorie triacylglycerols