FETTHALTIGE NAHRUNGSMITTEL MIT NIEDRIGEM FEUCHTIGKEITSGEHALT WIE KARTOFFELCHIPS MIT VERRINGERTER WACHSSTRUKTUR UND VERBESSERTER GESCHMACKZUSAMMENSTELLUNG.

摘要

Reduced calorie, low moisture fat-containing foods such as potato chips having less waxiness and improved flavor display are disclosed. These benefits are typically obtained by applying to the surface of the potato chip, or other food, fat compositions having certain thixotropic areas that correlate to reduced waxiness impressions. These fat compositions comprise a nondigestible fat component, and optionally a digestible triglyceride fat or oil. The nondigestible fat component comprises a nondigestible oil and certain solid polyol fatty acid polyesters having ester groups consisting essentially of long chain (C14 or higher) saturated fatty acid radicals that bind such liquid oils and thus control or prevent passive oil loss.