Many things change and alter the way a hydrocolloid substance reacts. Factors added to hydrocolloid mixtures, such as water, depending on the quantity, can produce a gel or a liquid substance. When heat is added or removed, the physical behavior of the hydrocolloid mixture changes. They can thicken in low doses to produce a gel substance, some can be used as emulsifiers and others can also be used as whipping agents to create foams. When a hydrocolloid is dissolved in water, the water collects around and is attracted to the sugar units, forming a layer of water with limited movement. It is this ability to organize and control water that gives hydrocolloids the ability to thicken and gel. With the exception of gelatin, which is a protein, hydrocolloids are polysaccharides (fats) and/or complex sugars (carbohydrates). Another interesting thing is that hydrocolloids come in all three nutrient forms. The properties of any hydrocolloid are based on its physical structure (sugars of which it is composed) and its chemical properties: size, charge and