What is an example of a bulking agent in food?

November 22, 2025 •

3 min read

According to the Codex Alimentarius Commission, a bulking agent is a food additive that adds volume without significantly increasing the energy value. A common and effective example of a bulking agent in food is maltodextrin, widely used in products from baked goods to sports drinks to replace fats or sugars.

Quick Summary

Bulking agents, such as maltodextrin and polydextrose, increase a food's volume and weight without adding significant calories. They are used in low-calorie and reduced-sugar products to improve texture and mouthfeel by mimicking the properties of sugar and fat. These additives are essential for creating visually appealing and satisfying processed foods.

Key Points

Maltodextrin: A common and effective bulking agent derived from starch, used to add volume and improve texture in many processed foods and powdered mixes.
Polydextrose: A low-calorie, synthetic fiber that serves as a bulking agent, often replacing sugar or fat in baked goods and frozen desserts.
Functional Replacement: Bulking agents help restore the bulk, texture, and mouthfeel that are lost when high-calorie ingredients like fats and sugars are removed from food formulations.
Broad Applications: They are used across various food categories, including confectionery, dairy products, baked goods, and dressings, to create more desirable product characteristics.
Consumer Health Trends: By enabling the creation of low-calorie and low-fat versions of popular foods, bulking agents play a crucial role in meeting consumer demand for healthier options.

What Are Bulking Agents and Why Are They Used?

Bulking agents are food additives primarily used by manufacturers to increase the volume or weight of a food product without contributing significantly to its available energy value or altering its taste. This is particularly important when creating low-calorie, reduced-fat, or reduced-sugar products. When high-calorie ingredients like sugar and fat are removed, the food often loses its desired texture, mouthfeel, and structure. Bulking agents are added to restore these missing properties, ensuring the final product is both appealing and satisfying to the consumer.

For example, when sugar is removed from ice cream, the texture can become inferior and crystalline. By adding a bulking agent like maltodextrin, manufacturers can stabilize the ice cream, lower its freezing point, and inhibit the formation of ice crystals, resulting in a smoother, creamier mouthfeel. Similarly, in baked goods, removing sugar can cause a loss of volume and structure, which bulking agents help to counteract.

Maltodextrin: A Prime Example of a Bulking Agent

Derived from starch, typically corn, wheat, or tapioca, maltodextrin is one of the most widely used bulking agents in the food industry. It is a white, flavorless powder that dissolves easily in water, making it a versatile ingredient for numerous applications. In powdered products like instant drink mixes and seasoning packets, it adds bulk to ensure consistent and uniform mixing. In creamy sauces and dressings, it provides viscosity and body, giving the product a richer texture without extra fat. Sports drinks often use maltodextrin to provide a quick energy source, while also serving a bulking function.

Polydextrose: Another Common Bulking Agent

Polydextrose is another excellent example of a bulking agent, frequently used as a low-calorie alternative to sugar or fat. It is a highly water-soluble, synthetic polymer of glucose with a slightly tart taste and only about one calorie per gram. Polydextrose is particularly useful in baked goods, confectionery, and frozen dairy desserts where it can provide bulk, improve texture, and control moisture migration. Beyond its textural benefits, polydextrose is also classified as a soluble dietary fiber, offering an additional health-conscious advantage for manufacturers.

Common Applications of Bulking Agents

Bulking agents are integral to modern food manufacturing, enabling the creation of numerous products that align with consumer health trends. Their applications include:

Confectionery: In sugar-free candies and gums, polyols like sorbitol and maltitol provide bulk and sweetness with fewer calories, replacing traditional sugar.
Dairy Products: In low-fat yogurts and ice creams, bulking agents mimic the creamy texture lost when fat content is reduced, improving mouthfeel.
Baked Goods: Fibers such as cellulose and polydextrose add volume and improve the texture of low-sugar or gluten-free breads, cakes, and pastries.
Processed Meats: Oat fiber is sometimes used in processed meat products to improve moisture retention and juiciness, while also providing bulk.
Sauces and Dressings: Bulking agents add viscosity and thickness to reduce-fat salad dressings and sauces without the need for additional fats.

Bulking Agent Comparison Table


Bulking Agent	Source	Typical Calories (per gram)	Common Applications	Key Benefits
Maltodextrin	Corn, wheat, tapioca starch	~4 calories	Powder mixes, dressings, sauces, sports drinks	Improves viscosity, mouthfeel, and dispersibility
Polydextrose	Glucose, sorbitol, citric acid	~1 calorie	Baked goods, confectionery, frozen desserts	Adds fiber, low-calorie, controls moisture migration
Inulin	Chicory root	~1.5 calories	Yogurt, low-fat spreads, cereals	Prebiotic fiber, fat replacer, enhances creaminess
Sorbitol	Glucose	~2.6 calories	Sugar-free candies, gums, baked goods	Provides sweetness and bulk, non-cariogenic
Cellulose	Plant fibers	0 calories	Low-calorie foods, gluten-free baking	Adds volume without calories, improves texture

Conclusion

Bulking agents are fundamental ingredients in modern food production, providing necessary volume, texture, and structure, particularly in reduced-calorie products. Maltodextrin and polydextrose stand out as common examples, each with unique properties suitable for a wide range of applications. By replacing high-calorie ingredients like sugar and fat, these agents enable manufacturers to create healthier, appealing, and cost-effective food products that align with contemporary dietary trends. Their use helps to maintain product quality and consumer satisfaction, proving their importance in today's food industry.

Frequently Asked Questions

The primary purpose is to increase the volume, weight, or mass of a food product without adding a significant number of calories. This is essential for replacing high-calorie ingredients like sugar and fat while maintaining the food's desired texture and structure.

Maltodextrin is generally considered safe for consumption. It is a polysaccharide derived from starches and is used widely in many processed foods. However, some individuals with allergies or sensitivities might experience mild gastrointestinal discomfort if consumed in large amounts.

In low-calorie foods, bulking agents mimic the functional properties of higher-calorie ingredients. For example, they absorb water and swell, adding volume and creating a creamy texture similar to that provided by fat. This helps maintain the product's body and mouthfeel.

Yes, many natural fibers, such as cellulose, inulin, and oat fiber, function as bulking agents. They add bulk, improve water retention, and contribute dietary fiber to the food product, often aligning with cleaner label trends.

Yes, sugar alcohols, or polyols, such as sorbitol and maltitol, are commonly used as bulking agents. They provide bulk and a level of sweetness with fewer calories than sugar, making them ideal for sugar-free and low-calorie products.

Most modern bulking agents are designed to be relatively bland or neutral in taste, ensuring they do not significantly alter the intended flavor profile of the food. Some, like polydextrose, might have a very mild taste, but it is typically undetectable.

Manufacturers select a bulking agent based on factors such as the product's desired texture, target nutritional profile, required shelf stability, cost, and consumer perception. The specific application, such as baking or liquid thickening, also dictates the best choice.