The Evolution of Fat Replacers: Is EPG the Future of Fat Tech?

In the ever-evolving world of food science, fat replacers have become a hot topic. These substitutes aim to mimic the flavor and texture of fats while offering a healthier, lower-calorie alternative. 

One of the newest innovations is Esterified Propoxylated Glycerol (EPG), a fat replacer many are calling a major upgrade from earlier products like Olestra. However, while some are praising EPG as a breakthrough in “fat tech,” others are skeptical, labeling it a “frankenfood.” In this article, we’ll explore the history of fat replacers, the science behind EPG, and why opinions are so divided on this emerging technology. Let’s get started!

A Brief History of Fat Replacers

Fat replacers first gained attention in the 1990s when Olestra, a revolutionary fat substitute, hit the market. Olestra was designed to provide the same texture and mouthfeel as regular fat without the calories, making it a popular choice for low-fat snacks like chips. 

However, Olestra-containing foods quickly became notorious for their unpleasant digestive side effects. Common side effects of Olestra included abdominal cramping, loose stools, and reduced absorption of fat-soluble vitamins, which resulted in products carrying a warning label about these issues. In 2003, the FDA chose to eliminate the requirement for a warning label, stating that it “was no longer warranted as post-market studies showed that olestra caused only infrequent, mild gastrointestinal effects”. Despite its promising start, Olestra fell out of favor as consumers grew wary of its potential health risks.

Enter EPG, a new fat replacer that claims to solve many of the problems associated with Olestra while still providing the benefits of lower-calorie fats. But is it too good to be true?

What is Esterified Propoxylated Glycerol (EPG)?

EPG, or Esterified Propoxylated Glycerol, is a new-generation fat replacer developed by Epogee. Unlike Olestra, which was made by combining fat with sugar, EPG is created by changing plant oils. This process links a part of the fat (glycerol) to fatty acids using a chemical reaction. The result is a fat-like substance that feels and tastes like regular fat but isn’t fully digested by the body, which means fewer calories—about 0.7 calories per gram compared to 9 calories per gram. 

According to Epogee, EPG is a safe, effective alternative to traditional fats and even has US Food and Drug Administration (FDA) Generally Recognized As Safe (GRAS) designation in 14 categories, including plant-based proteins.

The Science Behind Esterified Propoxylated Glycerol (EPG)

To back up its claims, Epogee points to 62 studies that demonstrate the safety and efficacy of EPG. While we won’t dive into all 62, here are four noteworthy studies that shed light on this innovative fat replacer:

Study 1: Impact on Nutrient Absorption

One study looked at how EPG affects the absorption of vitamins and nutrients in healthy volunteers. Over 8 weeks, 139 people ate foods like muffins and cookies containing either 10, 25, or 40 grams of EPG per day, while others ate margarine as a control.

The study found that EPG didn’t have a major impact on essential vitamins like retinol (Vitamin A), alpha-tocopherol (Vitamin E), or Vitamin D2. However, it did lower the levels of beta-carotene (a form of Vitamin A) and Vitamin K in the blood, which might be because EPG acts like a "fat sponge" during digestion, making it harder for the body to absorb certain fat-soluble nutrients. Higher doses (25-40 grams/day) also led to more digestive issues like gas and oily stools, but lower doses (around 10 grams/day) were well tolerated.

Study 2: EPG Stability Under Heat

Another study tested how stable EPG is when exposed to high heat, which is important because many fats are used in cooking. Researchers heated two types of EPG for several hours and compared how they held up. They found that both types of EPG were fairly stable, but some slight chemical changes occurred after long periods of heating. This means EPG can handle being cooked at high temperatures, but like any fat, it’s not completely resistant to breakdown under extreme conditions.

Study 3: EPG and Digestive Health

In a study, 16 men consumed EPG in foods like spreads and baked goods, with the amounts increasing from 30 to 150 grams per day. At higher amounts (60 grams or more), there were slight changes in liver enzymes and cholesterol, but these changes were likely due to the overall diet, not EPG itself. Only one person reported more bowel movements after consuming the highest dose (150 grams), and all health markers returned to normal after the study ended. These effects are not considered significant, especially since typical EPG use in food is much lower (around 20 grams per day).

Study 4: EPG and Genetic Safety

Another important area of research looked at whether EPG is safe at a genetic level, meaning if it could cause any harmful changes to DNA. Various versions of EPG were tested in lab experiments, and the results showed no signs of genetic damage or mutagenic activity in this study.

The Pros and Cons of EPG: Why Some People Will Love It, and Why Others Will Hate It

As with any new food innovation, EPG has both supporters and skeptics. Here’s a breakdown of why some people are excited about EPG, while others remain cautious.

Pros of EPG: Why People Will Love It

• Lower Calories, Same Taste:
  For those looking to cut calories without sacrificing the indulgent texture and flavor of fatty foods, EPG offers a game-changing solution. With only 0.7 calories per gram, EPG allows consumers to enjoy foods like ice cream, chips, and baked goods without the added calories of traditional fats.
• Reduced Olestra-like Side Effects:
  One of the biggest selling points of EPG is that it’s much less likely to cause the unpleasant digestive issues that Olestra was known for. While studies suggest that EPG greatly reduces the chances of cramping, bloating, or leakage, it’s important to note that side effects aren’t entirely ruled out—they’re just significantly less common compared to what led Olestra to carry a warning label.
• Versatile and Easy to Use:
  EPG can be incorporated into a wide range of foods, from fried snacks to baked goods. Its versatility makes it an attractive option for food manufacturers and home cooks alike.

Cons of EPG: Why People Will Hate It

• Concerns About “Frankenfoods”
  Despite its potential health benefits, some consumers are hesitant to embrace what they see as highly engineered, synthetic food products. The term “frankenfood” often gets thrown around when discussing fat replacers like EPG, as people worry about the long-term effects of consuming chemically altered ingredients. For those who prioritize a diet based on whole, minimally processed foods, EPG may not be an appealing option. The process of modifying glycerol and plant-based oils to create EPG involves chemicals like propylene oxide, which can raise red flags for consumers focused on “clean eating”.
• Possible Side Effects: While EPG has fewer side effects than Olestra, it's still possible for some people to experience digestive issues, especially if they consume large amounts. In studies, people who ate high levels of EPG (up to 150 grams per day) reported occasional issues like gas, loose stools, and oily spotting. These symptoms were less common when people ate smaller amounts, around 10 grams per day, but some still experienced minor digestive changes like oily spotting. So while the risk is lower than with Olestra, side effects can still happen, especially at higher doses. 
• Reduced Nutrient Absorption
  Studies have shown that EPG can interfere with the body’s ability to absorb certain fat-soluble vitamins, such as Vitamin K and beta-carotene. While this effect is mild and usually associated with higher consumption, it could still be a concern for those looking to maximize their nutrient intake.

Is EPG the Future of Fat Tech?

EPG is a promising advancement in the world of fat replacers, offering a healthier, lower-calorie alternative to traditional fats. For consumers looking to cut calories without sacrificing flavor, EPG could be a game-changer. However, concerns about its processed nature and possible side effects mean that it won’t be embraced by everyone.

As the science around EPG continues to evolve, more studies will likely emerge to either confirm or challenge its safety and efficacy. In the meantime, consumers should weigh the pros and cons of this new fat replacer and decide if it fits into their personal health and wellness goals.