Hydrocolloids play an important role with regard to the substition of gelatine
in food. One individual hydrocolloid cannot substitute the properties of
gelatine. But each hydrocolloid has its special effect, and ,combined, they can
imitate the effect of gelatine very efficiently. To achieve the effect of
gelatine, combinations of hydrocolloids are used that are already well known as
gelling agents and thickening agents for food. These combinations consist, e.
g. of a mixture of gelling and non-gelling substances, such as pectin,
agar-agar, alginates, carob seed flour, and xanthane.