A sprayable edible composition comprises up to 70% oil component, 28.8% to 98% aqueous component, an edible chloride component in an amount 1% to 25% by weight of the aqueous component, an acidic component in an amount 0.1 % to 99% by weight of the aqueous component and 0.1% to 8% non-stick agent. The compositions are typically sprayable using a hand-held spray device such as a mechanically pressurised, finger actuated spray pump dispenser at temperatures of 5° or above. The edible composition may be a non-stick cooking spray, a salad dressing or a marinade. The non-stick agent is preferably lecithin. The acidic component may be acetic acid. The presence of the acidic component and the chloride component have been found to aid preservation and remove the need for other preservation techniques such as pasteurisation, sterilisation and irradiation.
