Fiber sources: Cellulose, inulin, and other types of dietary fiber are often used as bulking agents in food products. They can help add volume and texture while also providing health benefits such as improved digestion. Starches: Starches from corn, potato, rice, or other sources can be used as bulking agents in food products. They help to thicken and stabilize food textures. Gums: Certain hydrocolloids, such as xanthan gum and guar gum, are used as bulking agents in food products. They can help bind ingredients together and improve texture.

In general, bulking agents add volume or bulk to a food product without significantly adding to its weight. This is achieved through different mechanisms: Absorption and Retention of Water: Some bulking agents, such as starches and gums, have the ability to absorb and retain water. This increases the volume of the food product, giving it a bulkier texture. Formation of Gel Networks: Some bulking agents, like gums, can form gel networks within the food product. These networks trap water and air, which contributes to the bulkiness and texture of the food. Expansion: In the case of chemical leavening agents (a type of bulking agent), they release gases when heated, causing the food product to expand and increase in volume. For example, baking soda (sodium bicarbonate) reacts with acids to produce carbon dioxide gas, which causes the dough to rise. Volume Enhancement: Other bulking agents, like fibers, simply add volume to the food product by physically occupying space. They don't absorb water or release gases, but they help increase the overall bulkiness of the food.

Improving Texture: Bulking agents can help improve the texture of food products by adding volume and bulk. This can make foods appear more substantial or luxurious. Enhancing Mouthfeel: By increasing the bulkiness of a food product, bulking agents can enhance its mouthfeel and make it more enjoyable to eat. They can provide a satisfying sensation and help foods maintain their shape and structure during consumption. Increasing Volume: Bulking agents can help increase the volume of food products without significantly adding to their weight. This is useful for cost-effective production and portion control. Improving Stability: Some bulking agents, like gums, can help stabilize food products by forming gel networks that trap water and air. This can improve the shelf life and stability of foods. Leavening: Chemical leavening agents, such as baking soda (sodium bicarbonate), are used to cause foods to rise and expand during baking. This helps create light and fluffy textures in baked goods.

Bulking agents are typically safe for human consumption when used as approved food additives, regulated by agencies like the FDA and EFSA. However, excessive intake or misuse may pose risks like weight gain or adverse reactions for those with dietary restrictions or allergies. Moderation and following healthcare provider's advice are necessary.