Abstract: Reduced fat and calorie pourable shortenings, cooking oils, salad oils or similar compositions are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also have good temperature cycling stability and they impart good organoleptic properties to foods prepared with them. Also disclosed are relatively clear oils with reduced calories, All these pourable compositions comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil and, optionally, a digestible oil and/or a hardstock fat.

Abstract: A frying fat exhibiting a reduced concentration of saturates is disclosed. Said low-saturate frying fat is particularly useful in confectionary applications and is comprised of about 40% to about 80% intermediate-melting fat, and about 20% to about 60% unhydrogenated or partially-hydrogenated base oil. If desired, said frying fat may also contain less than about 7% fully- or substantially-hydrogenated hardstock having an iodine value of about 20 or less. Said intermediate-melting fat comprises from about 14% to about 35% C.sub.12 -C.sub.18 saturated fatty acids; at least about 40% trans-isomers of unsaturated fatty acids (by percentage of total fat); at least about 46% of all double bonds in the trans-configuration; at least about 40% solids (SFC) at 21.1.degree. C. (70.degree. F.); and has an iodine value of about 55 to about 75. Said base oil comprises no more than about 11% C.sub.12 -C.sub.18 saturated fatty acids and has an iodine value of about 75 or more.