Which food items have hydrocolloids in them?

Hydrocolloids are the jiggle in our gelatin snacks and the whip in our cream. Hydrocolloids come from a wide range of food sources including seaweed and orange peels. They are often referred to as gums, gels or thickening agents. An example is locust bean, found in yogurt. A common gel used in chocolate milk is carrageenan. In addition to these familiar properties, hydrocolloids add a lot more to foods: pH stability, edible films (ice cream cone wrappers) and even edible packaging are all possible with hydrocolloids.