Hydrocolloids are a heterogeneous group of biopolymers with long chains (polysaccharides and proteins) that are considered as thickening agents, water-holding agents, stabilizers, emulsifiers, gelling agents, and dietary fibers. Hydrocolloids are known as colloidal substances with large hydrophilic molecules. Some types of hydrocolloids dissolve in water, while others expand by absorbing water and move under the influence of shear forces. In various food systems, hydrocolloids increase viscosity, consistency, and form gel-like structures or gels. Hydrocolloids include various polysaccharides such as gums and protein materials.