What is EPG Oil Made Of? The Science Behind the Low-Calorie Fat

December 27, 2025 •

2 min read

A single gram of EPG oil contains just 0.7 calories, a remarkable 92% reduction compared to the 9 calories found in traditional fats. But what is EPG oil made of, and how does this innovative modified plant-based oil achieve such a dramatic caloric reduction without compromising the experience of eating fat?

Quick Summary

EPG oil, or Esterified Propoxylated Glycerol, is a modified plant-based fat made from a multi-step chemical process that restructures vegetable oil to resist digestion, thereby lowering its calorie count.

Key Points

Origin: EPG oil is a modified, plant-based fat, typically derived from rapeseed (canola) oil.
Core Components: The manufacturing process involves splitting plant oil into glycerol and fatty acids, modifying the glycerol, and then re-esterifying the components.
Mechanism: The key modification involves adding propylene glycol units to the glycerol, creating a bulky molecule that resists breakdown by digestive enzymes.
Calorie Reduction: This resistance to digestion means the body absorbs only a small fraction of the calories, resulting in a 92% reduction compared to traditional fat.
Taste & Texture: Unlike earlier fat replacers, EPG is made from fat and delivers a full-fat mouthfeel and taste, eliminating the need for extra sugar or artificial sweeteners.
Safety: The ingredient has been granted Generally Recognized As Safe (GRAS) status by the FDA for numerous food applications.

What Exactly is EPG Oil?

EPG, or Esterified Propoxylated Glycerol, is a unique ingredient from Epogee designed as a low-calorie alternative to traditional fats. It is a modified fat whose molecular structure resists digestion by bodily enzymes. This structural alteration limits calorie absorption, allowing EPG to provide the flavor and texture of fat with significantly fewer calories.

The Three-Step Process to Create EPG

EPG oil production involves a three-stage chemical process starting with a common vegetable oil, often rapeseed or canola oil. This process modifies the oil's structure to prevent digestion.

Step 1: Splitting the Plant Oil

The process begins by separating the plant-based oil into glycerol and fatty acids. In natural fats, these are linked, and digestive enzymes target these links.

Step 2: Adding the Propoxyl Connector

Propylene oxide is added to the glycerol, inserting propylene glycol units (PGUs). These units create steric hindrance that obstructs digestive enzymes.

Step 3: Re-esterification with Fatty Acids

The modified glycerol is then reconnected with the fatty acids. The resulting EPG molecule is bulkier, and the PGUs prevent enzymes from breaking the ester bonds, making it largely indigestible and low in calories.

A Comparison of Fat Alternatives

EPG oil is a modified plant-based oil used as a low-calorie fat alternative, typically derived from rapeseed or canola oil. It has 0.7 calories per gram and largely resists enzymatic digestion. Traditional fat has 9 calories per gram and is fully digested. Olestra, a past fat replacer, has 0 calories per gram but caused gastrointestinal issues and inhibited fat-soluble vitamin absorption, unlike EPG. EPG aims to provide the taste and mouthfeel of real fat with minimal impact on vitamin absorption.

EPG Oil's Applications and Regulatory Status

EPG's ability to mimic fat's sensory qualities with fewer calories makes it suitable for various food products. Common applications include confectionery, baked goods, frozen desserts, nut products, snack foods, and plant-based items.

Regulatory Approvals

EPG has received Generally Recognized As Safe (GRAS) status from the FDA for numerous food applications based on scientific data. Unlike Olestra, EPG does not hinder the absorption of fat-soluble vitamins. More details on the technology can be found on the official {Link: Epogee website https://epogee.com/technology/}.

The EPG Manufacturing Process at a Glance

Here is a quick overview of how EPG is created:

Source: Uses GMO-free plant-based oil, often rapeseed.
Splitting: Breaks down the oil into glycerol and fatty acids.
Propoxylation: Adds propylene glycol units to the glycerol.
Re-esterification: Re-attaches modified glycerol to fatty acids.
Digestion Resistance: The final molecule resists enzymatic breakdown and calorie release.

Conclusion: The Future of Lower-Calorie Foods

EPG oil is a food technology innovation that reduces calories while preserving the taste and texture of full-fat foods. By modifying plant-based oil through restructuring the glycerol backbone with propylene glycol units, Epogee created a functional fat alternative that resists digestion. With FDA GRAS status and diverse applications, EPG balances consumer desires for taste and healthier options.

Frequently Asked Questions

EPG stands for Esterified Propoxylated Glycerol, which is a low-calorie, modified plant-based fat alternative.

While EPG starts with naturally sourced, GMO-free plant-based oil, it is a modified ingredient due to a three-step chemical process that restructures its molecules.

EPG is made from modified plant oil, while Olestra was made from sugar and fat. Importantly, EPG has a different chemical structure and does not cause the severe gastrointestinal side effects associated with Olestra.

Currently, EPG is listed on food labels as 'EPG (modified plant-based oil)'.

The primary source for EPG is typically rapeseed oil, also known as canola oil, because its properties are well-suited for the manufacturing process.

No, because EPG is made from fat and functions like fat, it provides a full-fat taste and texture, eliminating the need to compensate with extra sugar or artificial sweeteners.

Yes, the FDA has determined that EPG is Generally Recognized As Safe (GRAS) for a variety of food applications, based on extensive scientific data.

Unlike Olestra, studies have shown that EPG does not significantly inhibit the absorption of fat-soluble vitamins, especially at typical consumption levels.