Which statement best explains how carbohydrate- and protein-based fat replacers typically reduce the calorie and fat content in low-fat processed foods?

They permanently block fat absorption in the consumer’s gut so that manufacturers can claim lower calorie content on the label even when the product is high in fat.

They chemically transform fats into trans fats during processing so the labeled fat decreases even though caloric content remains identical, which misleadingly reduces reported calories.

They are fully caloric equivalents of fat and therefore do not change either calorie or fat content in processed foods; their only role is to change appearance.

They mimic the mouthfeel and bulk of fat while providing fewer calories per gram or contributing water-soluble structure, thereby lowering total fat grams and energy density compared with original full-fat formulations.