An oil composition, consisting essentially of: an oil base, consisting essentially of at least one of a vegetable fat, a vegetable oil, vegetable oil blends, and mixtures thereof; and an uptake reducer, consisting essentially of at least one of monoglycerides, diglycerides, triglycerides, and mixtures thereof; wherein the oil composition consists essentially of at least 95% of the oil base and 1% to 5% of the uptake reducer, based on the total weight of the oil composition, and the uptake reducer has between 90% and 99% monoglycerides, no more than 1% triglycerides, and no more than 1% free glycerol, based on the total weight of the uptake reducer; or wherein the oil composition consists essentially of at least 94% of the oil base and 1% to 6% of the uptake reducer, based on the total weight of the oil composition, and the uptake reducer has: 75% saturated fatty acid content, based on a total amount of fatty acids in the uptake reducer, and 45% monoglycerides, 7% diglycerides, 48% triglycerides, and no more than 1% free glycerol, based on the total weight of the uptake reducer; and wherein, when a first test food product is fried in the oil composition in accordance with a First Frying Test Method, a fat content of the first test food product is at least 2% less than when the first test food product is fried in accordance with the First Frying Test Method using the oil base alone. an oil base, consisting essentially of at least one of a vegetable fat, a vegetable oil, vegetable oil blends, and mixtures thereof; and an uptake reducer, consisting essentially of at least one of monoglycerides, diglycerides, triglycerides, and mixtures thereof; wherein the oil composition consists essentially of at least 95% of the oil base and 1% to 5% of the uptake reducer, based on the total weight of the oil composition, and the uptake reducer has between 90% and 99% monoglycerides, no more than 1% triglycerides, and no more than 1% free glycerol, based on the total weight of the uptake reducer; or wherein the oil composition consists essentially of at least 94% of the oil base and 1% to 6% of the uptake reducer, based on the total weight of the oil composition, and the uptake reducer has: 75% saturated fatty acid content, based on a total amount of fatty acids in the uptake reducer, and 45% monoglycerides, 7% diglycerides, 48% triglycerides, and no more than 1% free glycerol, based on the total weight of the uptake reducer; and wherein, when a first test food product is fried in the oil composition in accordance with a First Frying Test Method, a fat content of the first test food product is at least 2% less than when the first test food product is fried in accordance with the First Frying Test Method using the oil base alone. 75% saturated fatty acid content, based on a total amount of fatty acids in the uptake reducer, and 45% monoglycerides, 7% diglycerides, 48% triglycerides, and no more than 1% free glycerol, based on the total weight of the uptake reducer; and wherein, when a first test food product is fried in the oil composition in accordance with a First Frying Test Method, a fat content of the first test food product is at least 2% less than when the first test food product is fried in accordance with the First Frying Test Method using the oil base alone. <EOS>