Frequently Asked Questions About EPG
Curious about how EPG works or whether it’s safe for your consumers? You’re not alone. Here are the most common questions we get about our alternative fat ingredient.
Yes. EPG is made in facilities certified to Global Food Safety Initiative (GFSI) standards and is GRAS (Generally Recognized as Safe) for use in 36 applications. Its safety has been reviewed by the FDA and backed by over 65 studies and seven peer-reviewed publications.
No. EPG is a solid at body temperature, so it avoids the digestive side effects seen with past fat substitutes. It does not block absorption of fat-soluble vitamins and breaks down naturally in the body.
GRAS (Generally Regarded As Safe) is a U.S. FDA designation that means a food substance is considered safe by qualified experts for its intended use. EPG received this status after comprehensive review and submission to the FDA.
EPG has been shown to be safe at consumption levels up to 150g/day. As with any dietary fat, maintaining a balanced intake of fiber and other nutrients is recommended.
Yes. EPG has full GRAS status and has been reviewed and accepted by the FDA.
EPG is based on a fat molecule but is not a triglyceride. It contains fatty acids, but only 8% are absorbed and counted as calories.
EPG contributes ~0.7 kcal/gram, compared to 9 kcal/gram from traditional fat.
On ingredient lists, EPG appears as “modified plant-based oil (EPG)” or “modified vegetable oil (EPG).” It is not considered a macronutrient and is labeled accordingly.
Yes. EPG is certified Kosher, Halal, and Vegan.
Yes. EPG is free of the top food allergens, including wheat, soy, peanuts, tree nuts, shellfish, milk, eggs, and fish.
Yes. EPG is made from vegetable oils and contains no genetically modified organisms.
No. EPG is not currently classified as an organic food ingredient.
Only when required by regulatory agencies to confirm safety. All testing has followed strict animal welfare standards.
