Hydrocolloids are a type of functional food ingredients and used widely in various food and beverages product to increase viscosity, texture, stability, and physical appearance. Hydrocolloid forms viscous liquids or gels when it gets isolated in water. The major sources of hydrocolloids include polymers from animals, microbes, plants, and synthetics. Hydrocolloids are extensively used in food and beverages as an additive. It enhances the functional properties such as viscosity and texture of food and beverages product. Seaweed and plant exudates are major source of hydrocolloid. Some of the most common hydrocolloid includes gelatin, xanthan gum, carrageenam, alginates, AGAR, pectin, guar gum, locust bean gum, gum Arabic, and carboxymethyl cellulose.