Hydrocolloids are substances that form gels when mixed with water. They are often used in food products to improve texture, stability, and moisture retention. Common examples include gelatin, agar, and pectin, which are derived from natural sources like plants and animals. In addition to food applications, hydrocolloids are also used in pharmaceuticals and cosmetics. They can help create controlled-release formulations and improve the consistency of creams and lotions. Their ability to thicken and stabilize makes them valuable in various industries, including food technology and biotechnology.