Comparison basis

The homepage compares conventional mithai references with a hypothetical gram-for-gram replacement of 50% of total fat by EPG. Graphs share a linear scale and zero baseline, per 100 g of finished food.

Calculation

Modeled kcal = reference kcal − (fat grams × 0.5 × 8.3).

Conventional fat provides approximately 9 kcal/g; EPG approximately 0.7 kcal/g, reported by Epogee. Other ingredients and final mass are held constant.

Product references

Haldiram Soan Papdi Premium: 170 kcal, 9 g fat / 30 g ↗

Haldiram Soan Cake Premium: 220 kcal, 12 g fat / 42 g ↗

Manufacturer international-range values, normalized to 100 g. Indian retail recipes may differ. These are individual references, not category averages or brand partnerships.

Research boundaries

These are calculations, not validated recipes, recommended inclusion levels, or approved claims. Total fat may not be replaceable. Cooking performance, sensory quality, safety, shelf life, cost, and Indian regulatory requirements need evaluation. Mysore pak imagery is illustrative. Lower calories alone do not establish an overall health benefit or suitability for diabetes.