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With names like Ultra-Tex 3, Methocel F50, and agar agar, hydrocolloids sound like they’re meant for science fiction novels, not our pantries. But these seemingly mysterious white powders are incredibly valuable in food development and can provide fun new experiences for home chefs. Derived from natural sources (like seaweed, tapioca, and plant matter), hydrocolloids have been used for centuries to thicken foods and enhance textures.From spherification to stabilization, hydrocolloids can also help you make fancy foams, delicious gummy candies, and intriguing fluid gels. Whether you’re a hydrocolloid rookie or just need a quick refresher, this guide will introduce you to some of the most common hydrocolloids and similar thickeners. This is just your starter pack—we intend to expand this resource and build an expansive deck of hydrocolloid &quot;cards&quot; so you can collect them all! Let us know in the comments what information you’d like to see more of and what ingredients you’d like to learn about.