| abstract |
Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, and long, saturated C16 to C24 fatty acid residues. Especially preferred are triglycerides exhibiting a solid fat index at 70 °F of at least about 50 %, more preferably at least about 60 %, and at least about 40 %, more preferably at least about 50 %, at 80 °F. One preferred embodiment contains triglycerides wherein at least about 75 % of the long acid residues are stearic acid or longer residues and the short residues are mixtures of acetic acid and propionic acid residues, acetic acid and butyric acid residues, or a mixture of acetic acid, propionic acid, and butyric acid residues. The spray oils are low in calories and oxidation resistant. |