The minimum fat content of margarine is 80% and in addition, it should not contain more than 16% water. So there is a 4% deficit, some of which can be made up with maltodextrin, which also has the advantage of providing nutrient solids, and because of its viscosity, acts as an emulsion stabilizer. With this replacement, the calorie content of margarine will be reduced from 7 kcal/g to 4 kcal/g while maintaining its previous characteristics.