The reduction of total fat consumption to <30% and saturated fat to < 10% of dietary calories is the accepted guideline for healthy nutrition.Low DE maltodextrin, enzymically produced from potato starch, as a fat replacer to help achieve these dietary goals has wide use in the food industry.Paselli SA2, the fat replacer, with a caloric value of 4 Kcal/g adds only 11% of the calories of the fat/oil when used as a 25% gel dispersion.The gel properties, recrystallization behavior and mechanism of interaction with emulsifiers and ingredients which lend it this functionality will be examined