EPG (Esterified Propoxylated Glycerol) is a plant-based fat replacer that delivers the taste and texture of traditional fat at a fraction of the calories. Where conventional fat contains 9 calories per gram, EPG provides just 0.7—up to 92% fewer calories from fat.

Yes. EPG has undergone rigorous safety testing backed by decades of research, dozens of studies, and human clinical trials. EPG was developed in the 90’s and is GRAS in a variety of food applications.

GRAS (Generally Recognized As Safe) is a U.S. FDA designation that means a food substance is considered safe by qualified experts for its intended uses. EPG achieved GRAS status following a comprehensive safety review by qualified experts. Further demonstrating this safety profile, we have submitted three FDA GRAS notices and received "no questions" letters in response to each — meaning the FDA raised no concerns about EPG's safety for its intended uses.

EPG is based on a fat molecule but is not a triglyceride. It contains fatty acids, but only 0.7cal/gram are absorbed and counted as calories.

EPG is approved for use in a wide range of food categories including baked goods, ice cream, confections, snack foods and bars, fried foods, sauces, nut butters, and spreads.

EPG starts with the same building blocks as conventional fat — glycerol and fatty acids from everyday vegetable oils — so it tastes, cooks, and performs like fat. The difference is structural: small propylene glycol bridges between the glycerol backbone and fatty acid tails hinder the enzymes (lipases) that normally break fat down for absorption. The result is a fat alternative that moves through the body largely undigested compared to conventional fats — a 92% calorie reduction with similar mouthfeel and texture. 

Yes. EPG is certified Kosher and Halal.