The raw materials for hydrocolloids can originate from plants (such as guar beans, pectin), animals (such as gelatin), microorganisms (such as xanthan gum), or chemical synthetics. For hydrocolloids extracted from plants or animals, methods such as soaking, grinding, filtering, and precipitation are commonly used for extraction. For hydrocolloids produced by microorganisms, processes such as fermentation, separation, and purification are required. For chemically synthesized hydrocolloids, specific chemical reactions are used for preparation. After extraction or synthesis, the hydrocolloids may require further refinement and processing to remove impurities, adjust concentrations, improve performance, or meet specific application requirements. Once the hydrocolloid production is completed, finished product inspection is conducted to ensure compliance with quality standards. The inspection may include tests on physical properties (such as viscosity, solubility), chemical properties (such as purity, pH value), and biological properties (such as microbial limits). Qualified hydrocolloids are then packaged into finished products for storage and transportation.

They are widely used in prepared frozen meals, sauce & dressings, processed meat; frozen desserts, various dairy products, beverages, fruit preserves (jam & jelly) and confectionery.

Meat products: The addition of hydrocolloids (e.g. carrageenan, xanthan gum, etc.) to meat products improves the edible qualities of meat products, such as colour, flavour, texture, water retention and other functional properties. These colloids can enhance meat protein gelation, improve water retention and reduce oil production, thus improving product texture and sliceability. Frozen food: adding hydrophilic colloids in frozen food can improve viscosity, improve gelation, prevent or inhibit the increase of particulate ice crystals, delay the emergence of ice slag, improve the taste, internal structure and appearance of the state, and improve the stability of the system and resistance to melting. Candy: add hydrophilic colloid in gel candy, such as gelatin, pectin, etc., can make the soft candy taste smooth, more elastic, so that the viscosity becomes smaller, higher stability, and fruity flavour, moderate sweetness, good transparency. Beverages: in the application of hydrocolloids in beverage food, can improve the stability of the pulp, so that the juice taste thick, taste better, and the oil components in the juice can also play a stabilising effect. Pasta products: pasta such as noodles, steamed buns, dumplings, buns, etc., in the production process by adding hydrocolloids, can improve the viscosity and ductility of the dough, so that the pasta products are more gluten, elastic. Bionic food: Hydrocolloids can also be used to make bionic food, such as bionic meat, bionic seafood, etc., providing healthy dietary choices by simulating the taste and texture of real food.

The potential harmfulness of Hydrocolloids depends on their type, dosage, and personal health. Edible gelatin, for instance, is a natural food thickener derived from animal sources and is generally safe in moderation. However, excessive intake may cause digestive discomfort. Guar gum, another type, can cause gastrointestinal distress if consumed excessively. Industrial Hydrocolloids like gelatin may contain harmful substances like chromium. Moderate consumption and purchasing from reliable sources are recommended. If symptoms arise, consult a medical professional.