Low greasiness french fries and methods for preparing same

A high moisture, cooked food product of reduced greasiness, which product comprises an edible substrate and from about 3 to about 25% of a reduced calorie fat composition, at least a portion of which fat composition is coated on the surface of said food product;

• wherein
• A. the reduced calorie fat composition comprises:
• i) from about 55 to 85% of a nondigestible polyol fatty acid polyester component comprising polyols selected from the group consisting of sugars and sugar alcohols having from 4 to 8 hydroxyl groups, which polyol contains fatty acid ester groups having from 4 to 24 carbon atoms, said polyol polyester component further having
• a) a viscosity at 37.8.degree. C. of from about 5 to about 120 poise at a shear rate of 10 seconds.sup.-1 ;
• b) a liquid/solid stability at 37.8.degree. C. of at least about 30%;
• and
• c) a Solid Fat Content at 37.degree. C. of about 25% or less;
• and
• ii) from 15 to about 45% of a triglyceride fat or oil;
• B. said reduced calorie fat composition is formulated to have a fluid viscosity of from about 12 to about 105 centipoise at 60.degree. C.;
• and
• C. the ratio of fluid viscosity of said fat composition to percent fat in said product ranges from about 2.5 to about 25.

A method for preparing a high moisture, cooked food product of reduced greasiness, which method comprises incorporating into an edible substrate from about 3% to about 25% of a reduced calorie fat composition, at least a portion of which fat composition remains coated on the surface of said food product after cooking;

• wherein
• A) said reduced calorie fat composition comprises:
• i) from about 10 to 100% of a nondigestible fat component comprising:
• a) a liquid nondigestible oil having a complete melting point below about 37.degree. C.;
• and
• b) a nondigestible solid polyol fatty acid polyester having a complete melting point above about 37.degree. C. to which is present in amount sufficient to control passive oil loss;
• said nondigestible fat component having a Solid Fat Content profile slope between 70.degree. F. and 98.6.degree. F. of from 0 to about -0.75% solids/.degree.F.;
• and
• ii) from 0 to about 90% of a triglyceride fat or oil;
• and
• B) said reduced calorie fat composition is formulated to have a fluid viscosity of from about 12 to about 105 centipoise at 60.degree. F.

A method for preparing a high moisture, cooked food product of reduced greasiness, which method comprises incorporating into an edible substrate from about 3 to about 25% of a reduced calorie fat composition, at least a portion of which fat composition remains coated on the surface of said food product after cooking;

• wherein
• A) said reduced calorie composition comprises:
• i) from about 55 to about 85% of a nondigestible polyol fatty acid polyester compound comprising a polyol selected from the group consisting of sugars and sugar alcohols having from 4 to 8 hydroxyl groups, and fatty acid ester groups having from 4 to 24 carbon atoms, said polyol polyester component further having
• a) a viscosity at 37.8.degree. C. from about 5 to about 120 poise at a shear rate of 10 seconds.sup.-1 ;
• b) a liquid/solid stability at 37.8.degree. C. of at least about 30%;
• and
• c) a Solid Fat Content profile slope of about 25% solid/.degree.F. or less at 37.degree. C.;
• and
• ii) from about 15 to about 45% triglycerides;
• B) said reduced calorie fat composition is formulated to have a fluid viscosity of from about 12 to about 105 centipoise;
• and
• C) the ratio of fluid viscosity of said composition to percent fat present in said product ranges from about 2.5 to about 25.