N-Oil is a commercial fat replacer made from tapioca starch by controlled dextrinization. The resulting dextrin hydrates into smooth, creamy gels whose lubricity and mouthfeel closely mimic fat droplets, while contributing far fewer calories than the fat it replaces. It finds use in reduced-fat salad dressings, where it stabilizes emulsions and prevents the thin, watery body that fat removal would otherwise cause, and in dairy desserts, where it supports creaminess and pleasant meltdown. On ingredient labels it is declared as dextrin or tapioca dextrin, and formulators tune its concentration, along with pH and shear conditions, to suit each product’s texture targets.