A nondigestible fat which comprises a liquid nondigestible oil having a complete melting point below about 37.degree. C. and a sufficient amount of a hydrophobic silica to control passive oil loss of the liquid nondigestible oil is disclosed. This nondigestible fat is useful in the formulation of reduced calorie fat compositions useful as frying fats for obtaining reduced calorie foods, e.g. potato chips, french fries and other fat-containing foods. These fat compositions can also be used to provide reduced calorie cooking and salad oils that are clear at room temperature.

silica/potato

Use of hydrophobic silica to control or prevent passive oil loss

科學支持的最完整的草藥數據庫