dhydrocolloïdes

Hydrocolloids, also known as hydrocolloïdes in French, are a diverse group of water-binding polymers that interact with water to form viscous solutions or gels. They are used to modify texture, stabilize emulsions, and control moisture and release in foods, cosmetics, pharmaceuticals, and industrial applications. Most hydrocolloids are natural polysaccharides, though some proteins and modified polymers are included.

Common hydrocolloids originate from plants, algae, and animals, including alginates (from brown seaweed), carrageenan and agar (red algae), pectin (fruit cell walls), starch derivatives, xanthan gum, guar gum, locust bean gum (galactomannans), agarose, gelatin, and gellan. They function through different mechanisms such as thickening, gelling, emulsion stabilization, or water retention, and their behavior depends on concentration, pH, temperature, and ionic strength.

In the food industry, hydrocolloids create desirable textures, prevent separation in dressings, and extend shelf life. In cosmetics and personal care, they act as thickeners and stabilizers in creams and lotions. In pharmaceuticals, they serve as excipients in suspensions and controlled-release formulations. In wound care, hydrocolloid dressings maintain a moist environment and absorb exudate while protecting the wound.

Regulatory status varies by jurisdiction, but many hydrocolloids are approved as food additives or ingredients (often with E numbers in the EU) and are considered Generally Recognized as Safe (GRAS) in the United States. Some hydrocolloids can cause sensitivities or gastrointestinal effects at high intake, and certain types (for example, carrageenan) have been subject to safety reviews. Usage guides specify limits and compatible conditions.