Hydrocolloids are polymers that have the ability to form a gel when dispersed in water,they are a class of food additives that are commonly used to modify the texture and stability of food products. Some of the most commonly used hydrocolloids in the food industry include:


  • Carrageenan - extracted from red seaweed, it is commonly used as a thickener, stabilizer, and gelling agent in dairy products, processed meats, and desserts.
  • Xanthan gum - a microbial polysaccharide, it is widely used as a thickener, stabilizer, and emulsifier in a wide range of food products, including dressings, sauces, and baked goods.
  • Guar gum - derived from the seeds of the guar plant, it is commonly used as a thickener, stabilizer, and binding agent in a wide range of food products, including baked goods, dairy products, and sauces.
  • Agar - extracted from seaweed, it is commonly used as a gelling agent in desserts, jellies, and other food products.
  • Locust bean gum - derived from the seeds of the carob tree, it is commonly used as a thickener, stabilizer, and emulsifier in a wide range of food products, including dairy products, sauces, and baked goods.
  • Alginate - extracted from brown seaweed, it is commonly used as a gelling agent and thickener in desserts, jellies, and other food products.
  • Pectin - derived from fruit, it is commonly used as a gelling agent in jams, jellies, and other fruit-based products.
  • Gellan gum: Gellan gum is a hydrocolloid produced by fermenting glucose with the bacterium Sphingomonas elodea. It is commonly used in a variety of food products, including dairy alternatives, desserts, and confectionery products, as a thickener and stabilizer.

These are just a few examples of the hydrocolloids commonly used in the food industry. Each hydrocolloid has unique properties and is used for specific applications based on its functionality, availability, and cost.

All of these hydrocolloids have different properties that make them suitable for various food applications. For example, agar forms a brittle gel and is often used in confectionery products, while carrageenan is a good stabilizer and is often used in dairy products to prevent separation. Xanthan gum is a versatile hydrocolloid that can be used in a variety of food applications, and guar gum is often used in low-fat and low-calorie products to improve texture. 

Similarly, gellan gum has unique properties that make it useful in a variety of food applications.