Filling aids are a useful part of the food production processes. They can be very important where legal minimum quantities are required to describe a preparation as a particular product on labelling. They can also be used where a named ingredient is declared present at a particular percentage level – quantitative ingredients declaration (QUID).
To maintain homogenous suspension of differing elements, a viscosity has to be introduced to ensure an even product is delivered to the filling heads rather than putting excess in the mix to ensure a minimum is present. Some products can be too solid to be pumped and so need some viscous liquid surrounding the chunks to allow them to slide down the filling tubes, whilst others will require accurate suspension of ingredients but then require the filling aid to disappear following heat treatment.