For example, carrageenans are used to create gels of varying textures: firm and brittle to soft and elastic. “They can hold water very well under the right conditions or they can be designed to give up water,” says Doug Rector, group leader of functional ingredients at a hydrocolloid supplier.
Hydrocolloids act through hydrogen bonding to attract and maintain a layer of water surrounding the hydrocolloid molecule. “Wherever the molecule goes, it 'takes' this layer of water with it,” explains Leslie Lynch, business development manager at a hydrocolloid supplier.