Reduced calorie potato chips and other low moisture fat-containing foods having less waxiness and improved flavor display

A method for preparing a low moisture fat-coated food, which comprises the step of applying to the surface of the food a fat composition having a thixotropic area of about 1 200,000 pascals/second or less and which comprises:

• A. from about 10 to 100% of a nondigestible fat component having a Solid Fat Content (SFC) profile slope between 98.6.degree. F. (37.degree. C.) and 70.degree. F. (21.1.degree. C.) of from 0 to about -0.75 and comprising:
• (1) from about 60 to about 99% of a liquid nondigestible oil having a complete melting point below about 37.degree. C.;
• and
• (2) from about 1 to about 40% solid polyol fatty acid polyesters having a complete melting point above about 37.degree. C., wherein said polyol has at least 4 hydroxyl groups and wherein the ester groups comprise a combination of:
• (a) C.sub.12 or higher unsaturated fatty acid radicals, C.sub.2 -C.sub.12 saturated fatty acid radicals or mixtures thereof, and
• (b) at least about 15% C.sub.20 or higher saturated fatty acid radicals,
• wherein the molar ratio of (a) to (b) radicals is from about 1:15 to about 2:1 and wherein at least 4 of the hydroxyl groups are esterified;
• and
• B. from 0 to about 90% of a digestible triglyceride fat or oil.

A fat composition having a thixotropic area of about 200,000 pascals/second or less at 92.degree. F. (33.3.degree. C.), which comprises:

• I. from about 10 to 100% of a nondigestible fat component having a Solid Fat Content (SFC) profile slope between 98.6.degree. F. (37.degree. C.) and 70.degree. F. (21.1.degree. C.) of from 0 to about -0.75 and comprising:
• (A) from about 60 to about 99% of a liquid nondigestible oil having a complete melting point below about 37.degree. C.;
• and
• (B) (1) from about 1 to about 40% solid polyol fatty acid polyesters having a complete melting point above about 37.degree. C., wherein said polyol has at least 4 hydroxyl groups and wherein the ester groups comprise a combination of:
• (a) C.sub.12 or higher unsaturated fatty acid radicals, or a mixture of said unsaturated radicals with C.sub.2 -C.sub.12 saturated fatty acid radicals, and
• (b) at least about 15% C.sub.20 or higher saturated fatty acid radicals, wherein the molar ratio of (a) to (b) radicals is from about 1:15 to about 2:1 and wherein at least 4 of said hydroxyl groups are esterified;
• or
• (2) from about 1 to about 9% solid polyol fatty acid polyesters having a complete melting point above about 37.degree. C., wherein said polyol has at least 4 hydroxyl groups and wherein the ester groups comprise a combination of:
• (c) C.sub.2 -C.sub.12 saturated fatty acid radicals, and
• (d) at least about 30% C.sub.20 or higher saturated fatty acid radicals,
• wherein the molar ratio of (c) to (d) radicals is from about 1:15 to about 2:1 and wherein at least 4 of said hydroxyl groups are esterified;
• and
• II. from 0 to about 90% of a digestible triglyceride fat or oil.