The right texture can make all the difference in taste of soups, salad dressings, gravies, sauces, baked goods, and other items. However, what is desirable in one food item by a consumer may be repulsive for another consumer! Every hydrocolloid offers different texture and functionalities. Understanding the nuances and how they interact with a product is important for successful formulations, said the beverage technology manager of TIC Gums, Dan Grazaitis.