EPG can replace between 50 to 80 percent of the fat in a formulation (a one-to-one replacement) at just 0.7 calories per gram (versus 9 calories per gram of regular fat). That equals up to a 92% reduction in calories from fat for each unit of fat replaced. See some label comparison examples here.

The use of EPG results in the lowest intake of polyunsaturated fats of any edible fat or oil. These benefits are in addition to EPG’s unrivaled performance in reducing calories, while maintaining and even improving taste, texture and functionality.

EPG production starts with rapeseed oil, which we split apart into its components: glycerol and fatty acids. Next, we insert a food-grade propoxyl connector and re-link the fatty acid and glycerol, to make a material that looks, feels, tastes and cooks like traditional fats. The propoxyl link in the middle resists digestive enzyme action, inhibiting caloric release through the key part of digestion while allowing later breakdown in the environment. Safe for people and the planet.

The process of propoxylation has long been utilized for the modification of starches and gums. EPG, however, is the first example of fat modification via propoxylation. This process, and the resulting ingredient, have undergone extensive testing for safety and environmental impact (see FAQ below, “What studies/research exist for EPG?”).

When formulated into food, EPG passes through the GI tract, where lipases digest the fat out of the blend, leaving purified EPG behind, which passes safely through the body, undigested. This results in the maximum reduction in calories and saturated fats from EPG, while providing unparalleled sensory benefits. What’s more, EPG is proven to be environmentally safe. Once it leaves the body, it degrades and decomposes like all other fats and oils.

No. Because EPG has a melting point of 102º F, it remains solid at body temperature and does not present any gastrointestinal or other side effects. EPG was developed largely with the lessons learned from Olestra in mind. EPG has been proven safe at consumption levels of up to 150 grams per day, while Olestra consumption should not exceed 10 to 15 grams per day. See more about the difference between EPG and Olestra here.

EPG has been rigorously tested in more than 60 studies—among the strongest data packages ever developed for a new food ingredient; and has achieved U.S. Food & Drug Administration Generally Recognized As Safe (GRAS) status across 14 different applications—from health food to indulgences. Browse a selection of research below:

• Safety of esterified propoxylated glycerol (EPG), a nonabsorbable fat replacer

• Developmental toxicity evaluation of esterified propoxylated glycerol (EPG) administered in the diet to New Zealand white rabbits

• 90-day dietary toxicity study with esterified propoxylated glycerol (EPG) in rats

• Assessment of the effect of esterified propoxylated glycerol (EPG) on the status of fat-soluble vitamins and select water-soluble nutrients following dietary administration to humans for 8 weeks

• 90-day dietary toxicity study with esterified propoxylated glycerol (EPG) in micropigs

• Genotoxicity testing of esterified propoxylated glycerol (EPG)

• One-generation reproduction study of esterified propoxylated glycerol (EPG) administered in the feed to CD® (Sprague-Dawley) rats

• Tolerance of rising dietary concentrations of esterified propoxylated glycerol (EPG) among human volunteers

EPG is gluten-free, allergen-free, vegan, trans-fat-free, and is made using natural plant oil free from genetically modified organisms (GMOs). It is fully Kosher and Halal compliant and is manufactured in GFSI benchmarked top-line facilities.