Hydrogel

A somewhat solid substance, a gel, in which a large quantity of water is bound. Hydrogels, also known as hydrocolloids, are very stable and viscous, characteristics that have many applications—for example, for stabilizing liquid foods. Hydrogels based on extracts from seaweeds are in widespread use in the food industry, where they are used in meat, fish, and dairy products and in baked goods. Alginates from brown algae and agar and carrageenan from red algae readily form hydrogels.