Ingredient

EPG

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What is EPG?

EPG, or esterified propoxylated glycerol, is a type of fat replacement ingredient. It is made through a chemical process that modifies the structure of glycerol to create a compound that can mimic the texture and mouthfeel of fats in food products.

EPG is used primarily as a fat substitute to reduce the calorie content of foods while maintaining taste and texture. The ingredient's safety has been supported by some studies, although long-term health effects are not fully known. The current research does not show any significant health risks, leading to its approval for use in certain food products.

When you see EPG on a label, it's often in products marketed as low-fat or reduced-calorie alternatives. It's important to consider overall dietary context when consuming such products.

Commonly found in: protein bars, snack foods, bakery products, frozen desserts

Benefits

  • Can help reduce calorie content in food products while maintaining taste and texture.
FDA

EPG is recognized as GRAS (Generally Recognized As Safe) by the FDA for specific food applications.

Research

Research shows EPG is effective as a fat replacement, but long-term health impacts require further study.

Vegan

EPG is typically derived from vegetable sources, making it suitable for vegan diets.

Sources: GRAS Notice (GRN) No. 000625

Scout's take

EPG (Esterified Propoxylated Glycerol) is a synthetic fat substitute engineered in a laboratory. It is not found in nature and is designed to mimic the mouthfeel of fat while being indigestible. Its long-term safety profile is poorly understood and it represents one of the most heavily processed ingredients in the food supply.

The case against

Synthetic fat substitute with poorly understood long-term safety. Not found in nature. May cause gastrointestinal issues as it is indigestible.

from the analysis of David Protein Bar

The case for

Reduces caloric content by replacing digestible fats.

from the analysis of David Protein Bar

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