Bulking agents usually is a non‐nutritive substances (commonly non‐starch polysaccharides) added to foods to increase the bulk or to fill the missing ingredients like. For example, when the sweetness of foods containing sugar is replaced with high‐intensity sweeteners to reduce the calorie content, other key attributes are often sacrificed. Take the sugar away from ice cream or baked goods and the remaining products appear quite different and are usually inferior. Accordingly, other ingredients are needed to make up the missing properties. These ingredients are usually referred to as bulking agents because they provide the bulk of sugar. They are designed to restore the missing properties of sugar ‐‐ namely bulk, reduced calories and water solubility. The leading bulking agents used for these purposes are polydextrose, inulin, FOS, resistant starch and maltodextrins.