| 摘要 |
Reduced calorie fried snacks are prepared by replacing a portion of the oil conventionally used in frying with a fat replacement composition comprised of a fatty acid-esterified propoxylated glycerin composition which has a solid fat index as measured by dilatometry of more than about 25 at 92 DEG F, preferably less than about 70 at 92 DEG F, and less than about 5 at 104 DEG F. Potato chips, corn chips and similar fried snacks prepared according to the invention exhibit excellent flavor and other organoleptic properties. |
