Some of the important food hydrocolloids are listed below:
- Alginate
- Carboxymethyl Cellulose
- Guar gum
- Gum Arabic
- Xanthan Gum
- Carrageenan
All hydrocolloids interact with water, reducing the diffusion and stabilizing it. Interaction between hydrocolloids and water depend on hydrogen bonding and, therefore, on temperature in the same way as water cluster formation. Water binding affects texture and processing characteristics, prevents syneresis and may have substantial economical benefit.