Food hydrocolloids are long-chain polysaccharides and proteins that dissolve or disperse in water to thicken, gel, stabilize, and bind. From seaweed extracts and plant exudates to fermentation-derived gums, they shape the texture of everyday foods — ice cream, sauces, confectionery, dairy, and plant-based products alike. Below is a short guide to each of the hydrocolloids we track.