Abstract:
Low-calorie organopolysiloxane food products and methods for their preparation are disclosed. Low-calorie food products are prepared by replacing a portion of the oil with an organopolysiloxane compound having the following structure: ##STR1## wherein R is selected from C. sub. 1 -C. sub. 6 lower alkyl, phenyl, and combinations thereof. The low-calorie food products made include fried vegetables, such as potato chips, and food dressings, such as salad dressings and mayonnaise.