An edible oil composition comprising of: a) 5 to 499 PPM of a silicone oil, b) 10 to 200 PPM of a synergists, c) 10 to 200 PPM of antioxidant d) 30 to 100 IU of an oil soluble vitamin e) remainder being any known edible oil. obtained by a process comprising steps of a. Preparing a dispersed mixture of silicone oil silicone oil and an aqueous solution of the synergist in the said edible oil composition at a temperature of 30 deg. C to 80 deg C, which is subjected to steps of dilution and particle size of the dispersed phase is less than 25 microns b. Adding oil soluble vitamins and antioxidants to the said mixture and subjecting it to the step of stirring at 30degC to 80degC for a period of 30 to 180 minutes Which when used for frying, lowers the oil uptake by fried foods.
