What is the oil absorption of pellets?
When pellets are fried the moisture content is replaced with oil. Depending on the ingredients and the resulting cell structure, when fried they will have a finished fat content of 15-30%, and when air baked or pressure puffed the finished fat content can be <1-10%. The oil content in air baked or pressure popped is due to a light oil spray on the surface required for the topical seasoning to stick to the product. By comparison a traditional fried chip is about 35%.
