Abstract: Olestra, a low-calorie natural fat and oil substitute, that is normally a viscous semi-solid at ambient temperatures is rendered substantially permanently liquid and pumpable by application of shear mixing from the semi-solid state, slow cooling from the melted state, or shear mixing and slow cooling from the melted state. Slow cooling inhibits the formation of the crystalline network that is characteristic of the viscous semi-solid form, and shear mixing further inhibits such formation. Olestra processed according to the invention advantageously returns to the semi-solid form after use in snack food manufacturing, thus providing the desired passive oil loss control. The invention greatly improves the practical handling of Olestra in fried food manufacturing processes.

Abstract: Fatty alcohol succinic acid esters of the formula:RCH.dbd.CH--CH.sub.2 --CH(COOR')CH.sub.2 (COOR")wherein R is a linear alkyl group of from 5 to 15 carbon atoms, R' and R" can be the same or different and are linear saturated, monounsaturated or diunsaturated alkyl groups of from 12 to 20 carbon atoms. These fatty alcohol esters can be prepared by reacting succinic anhydrides with long chain fatty alcohols, and have a low calorie value. The compounds are suitable for use in cooking oil compositions for the commercial production of reduced-calorie fried snack foods.