Gums exhibit a range of properties including thickening, gelling, emulsification and suspension. Each type of gum behaves differently under various circumstances. Some exhibit a synergistic reaction with other gums, while others have specific functions only under certain conditions, such as in the presence of particular ions. Most gums are hot water-soluble, while a select few are soluble in cold water. Furthermore, solubility may not only be affected by temperature, but by the presence of solutes such as salt or sugar. Ultimately, gel texture may be a critical parameter of a food formulator's finished product target, and thus adds another factor for consideration toward ingredient selection, as gum textures range from firm and brittle to soft and elastic. Thus, the reasons for arming oneself with adequate knowledge of hydrocolloid interactions become readily apparent as the complexities associated with this versatile category are revealed.