Hydrocolloids comprehends a wide range of polysaccharides and proteins widely used, especially in the latest years, in the food industry as performers of several functions including: thickener, gelling agents, rheological and stabilizer. Even though they are present at low concentrations they significantly influence the texture and the intrinsic properties of food formulations. Available in various viscosities and sizes they can be sourced from different origins and used in different fields.