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

• A. 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.
• B. 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.
• C. 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.
• D. 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.

Answer: (D)