Hydrocolloids are a vital category of ingredients used extensively across the food, pharmaceutical, and nutraceutical industries for their unique functional properties. These natural or semi-synthetic substances, which include products like Microcrystalline Cellulose (MCC) and Xanthan Gum, are known for their ability to modify the texture, stability, and viscosity of various formulations. Microcrystalline Cellulose, derived from refined wood pulp or plant fibers, is highly valued for its multifunctional properties as a binder, stabilizer, and texturizer in a wide range of applications. It plays a crucial role in improving product consistency and quality. Xanthan Gum, produced through the fermentation of sugars, offers exceptional thickening, stabilizing, and emulsifying properties, making it a key ingredient in products requiring enhanced texture or shelf stability. Together, these hydrocolloids contribute to the improved sensory characteristics, performance, and longevity of a variety of products, making them indispensable in modern food and pharmaceutical manufacturing.