Texturizers are classified as gelling or thickeners depending on the role they perform. They are hydrocolloids, which when mixed with water, produce gels or thick textures. They influence the texture characteristics of  foods  such as smoothness, graininess, spreadability. They are used in a variety of foods such as sauces, soups, pulps, dressings, bakery products, jams, drinks, desserts, confectionary.