Journal of Food Biotechnology Research

Hydrocolloids or gums are an assorted gathering of long chain polymers described by their property of shaping gooey scatterings and additionally gels when scattered in water. Hydrocolloids have a wide exhibit of useful properties in nourishments including; thickening, gelling, emulsifying, adjustment, covering and so on. A hydrocolloid is characterized as a colloid framework wherein the colloid particles are hydrophilic polymers scattered in water. Gelatine sweets like jam or Jell-O are produced using gelatine powder, another powerful hydrocolloid. Hydrocolloids are utilized in food essentially to impact surface or consistency.

Hydrocolloid dressings give a clammy and protecting recuperating condition which ensures uninfected injuries while permitting the body's own compounds to help mend wounds. These dressings are one of a kind since they don't need to be changed as frequently as some other injury dressings and are anything but difficult to apply.

Hydrocolloid is made of gel framing specialists like gelatin or gelatin (most ordinarily utilized) that make a damp domain with the body to advance mending. It draws out the liquids and discharge and afterward shapes a delicate gel.