ANSWER

Xanthan and guar gum can be used as a thickener to increase filling viscosity in chocolates as they act as thickening and stabilizing additives in chocolate products. They have water-capturing attributes that can trap moisture and can also act as a sticking agent that agglomerates sugar particles to form gritty clods and apparent viscosity (Amir et al. 2013; Joice et al., 2011; Syafiq et al., 2014).

References

Amir, I. Z., Sharon, W. X. R. & Syafiq, A. (2013). D-optimal mixture design on melting and textural properties of dark chocolate as affected by cocoa butter substitution with xanthan gum/guar gum blends. International Food Research Journal, 20(4), 1991-1995.

Joice, N. M., Maria, R. A. & Suzana, C. S. L. (2011). Stability of fruit bases and chocolate filings. Food Science and Technology, 31(1), 270-276.

Syafiq, A., Amir, I. Z. & Sharon, W. X. R. (2014). Mixture experiment on rheological properties of dark chocolate as influenced by cocoa butter substitution with xanthan gum/ corn starch/ glycerin blends. International Food Research Journal, 21(5), 1887-1892.