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Marine Hydrocolloids


Culture Media Ingredients

For any Bacterium to be made for any specific purpose , it is necessary to provide an appropriate biochemical and biophysical environment is made available as “CULTURE MEDIUM” based upon the special need of particular bacteria, a variety of culture media have been developed. The manner in which bacteria are cultivated and purpose of culture media vary widely. In some cases Liquid media is used and in some others Solid medium is found suitable. The usual gelling agent for solid or semi-solid medium is Agar Agar. Agar is used because of its unique physical properties an because its unique physical properties and because it cannot be metabolized by most bacteria . it is also relatively inert and holds nutrients that are in aqueous solution. Other ingredients are added depending on specific purpose.

Meat Peptone

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Meat Peptone
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Product Details:
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 13.5 %
ProteinsNot less than 84 %
Alpha Amino NitrogenNot less than 3 %
Degree of HydrolysisNot less than 22%
OdourCharacteristic but not putrescent
pH Solution5.5 to 7.0%
Loss on DryingNot more than 5 %
AppearanceYellow to light brown hygroscopic powder

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent


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Casein Enzyme Hydrolysate

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Casein Enzyme Hydrolysate
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Product Details:
Minimum Order Quantity25 Kilogram
AppearanceCream white amorphous powder.
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (1 in 50)
Loss on DryingNot more than 5 %
Total NitrogenNot less than 11.5 %
ProteinsNot less than 72%
Alpha Amino NitrogenNot less than 3%
Degree of HydrolysisNot less than 26%

Solubility

Freely soluble in water, forming sparklingly clear solution, having no haze or sedimentation. Insoluble in alcohol and ether.


Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000

E.Coli / 10 gm.

Absent

Salmonella / 10 gm

Absent

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Calcium Caseinate

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Calcium Caseinate
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Product Details:
Total NitrogenNot less than 12 %
ProteinsNot less than 75%
Alpha Amino NitrogenNot less than 1.2%
Total Plate CountNot more than 50,000 gm
E ColiAbsent 10 gm
SalmonellaAbsent 10 gm

Physical Data:
Appearance

Cream White powder

Odour

Almost odourless

pH 2% solution

6.5 to 7.2

Dispersibility

10% solution in water form uniform milk like suspension with no separation of phases.

Loss on Drying

Not more than 5 %

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Dipeptone

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Dipeptone
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Product Details:
Total NitrogenNot less than 12 %
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 75%
Alpha Amino NitrogenNot less than 3%
Degree of HydrolysisNot less than 25%
AppearanceLight yellow colored,amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Lactalbumin Peptone

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Lactalbumin Peptone
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Product Details:
Total NitrogenNot less than 11.5 %
AppearanceLight yellow brown colored amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 73%
Alpha Amino NitrogenNot less than 3%
Degree of HydrolysisNot less than 26%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Liver Peptone

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Liver Peptone
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Product Details:
Total NitrogenNot less than 12 %
AppearanceLight brown colored amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 75%
Alpha Amino NitrogenNot less than 3%
Degree of HydrolysisNot less than 25%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Mycological Peptone

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Mycological Peptone
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Product Details:
AppearanceYellow to brown colored amorphous powder
OdourCharacteristic but not putrescent
pH5.0 to 5.5 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 13.5%
ProteinsNot less than 85%
Alpha Amino NitrogenNot less than 3 %
Degree of HydrolysisNot less than 22%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

SODIUM CASEINATE

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SODIUM CASEINATE
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Product Details:
AppearanceLight Cream colored powder
Taste and OdourAlmost bland
pH6.5 to 7.5 (1 in 50)
Solubility2 % solution in water is milky having no sedimentation
Loss on DryingNot more than 5 %
ProteinsNot less than 80 %

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

TRYPTOSE Culture Media

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TRYPTOSE Culture Media
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Product Details:
AppearanceLight yellow to brown colored, amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 75%
Alpha Amino NitrogenNot less than 3 %
Degree of HydrolysisNot less than 25%
Total NitrogenNot less than 12%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Gelatine Peptone

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Gelatine Peptone
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Product Details:
AppearanceCream colored, amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 12.5%
ProteinsNot less than 78%
Alpha Amino NitrogenNot less than 2.5%
Degree of HydrolysisNot less than 20%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Acid Hydrolysate Of Casein

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Acid Hydrolysate Of Casein
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Product Details:
AppearanceLight brown amorphous powder
OdourCharacteristic
pH5.0 to 7.0 (2% solution)
SolubilityFreely soluble in water, forming sparklingly clear solution
Loss on DryingNot more than 5.0 %
AshNot more than 30 %
Total NitrogenNot less than 7.8%
Amino NitrogenNot less than 4.5%
ProteinsNot less than 50 %
Degree of HydrolysisNot less than 57 %
Sodium ChlorideNot more than 25 %

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Yeast Extract Powder

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Yeast Extract Powder
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Product Details:
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Loss On DryingNot more than 5 %
Total NitrogenNot less than 9.6%
AppearanceLight yellow powder
OdourCharacteristic
pH5.5 to 7.0 (2% solution)
ProteinsNot less than 60%
Alpha Amino NitrogenNot less than 4%
Degree of HydrolysisNot less than 41%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Peptone (Microbiological)

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Peptone (Microbiological)
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Product Details:
AppearanceYellow to light brown hygroscopic powder
OdourCharacteristic but not putrescent.
pH solution5.5 to 7.0 ( 2%)
Loss on DryingNot more than 5 %
Total NitrogenNot less than 12%
ProteinsNot less than 75 %
Alpha Amino NitrogenNot less than 3 %
Degree of HydrolysisNot less than 25%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm

Absent

Salmonella / 10 gm

Absent

Yes! I am interested

Malt Extract Powder (Me-1)- Food Grade

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Malt Extract Powder (Me-1)- Food Grade
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Product Details:
AppearanceA light brown powder
OdourA sweet agreeable and characteristic
pH5.0 to 6.0 (2% solution)
Loss on DryingAlmost completely soluble in cold water,more readily in warm water. Aquious solution is not clear.
ClarityNot more than 5 %
Proteins ContentNot less than 4%
Maltose ContentNot less than 60%

Microbiological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent


Yes! I am interested

Bile Salt

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Bile Salt
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Product Details:
SolubilitySoluble in water and alcohol, solution foams when strongly shaken
pH6.0 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Colic AcidNLT 45%
Insoluble substancesNMT 0.1%
AppearanceLight brown colored powder

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Bile Extract

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Bile Extract
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Product Details:
AppearanceLight brown colored powder
pH6.0 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
SolubilitySoluble in water and alcohol ,solution foams when strongly shaken
Cholic Acid contentNot less than 47.0%
Insoluble substanceNot more than 0.09%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Meat Infusion 85% Protein

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Meat Infusion 85% Protein
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Product Details:
Total NitrogenNot less than 13.6 %
AppearanceYellow to brown colored amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 85%
Alpha Amino NitrogenNot less than 3%
Degree of HydrolysisNot less than 22%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Casein Peptone

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Casein Peptone
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Product Details:
AppearanceCream colored amorphous powder
OdourCharacteristic but not putrescent.
pH Solution5.5 T6.7.0% (2%)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 11.5 %
ProteinsNot less than 75%
Alpha Amino NitrogenNot less than 3%
Degree of HydrolysisNot less than 26%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Tryptone Culture Media

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Tryptone Culture Media
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Product Details:
AppearanceCream colored hygroscopic, amorphous powder
OdourCharacteristic but not putrescent
pH solution5.5 to 7.0 (2%)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 70%
Alpha Amino NitrogenNot less than 3 %
Degree of Hydrolysiss Not less than 27%
Total NitrogenNot less than 11%

Bacteriological Data:
Total Plate Count /gm

Not more than 50,000.

E.Coli / 10 gm

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

BIO TONE

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BIO TONE
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Product Details:
AppearanceCream colored hygroscopic, amorphous powder
OdourCharacteristic but not putrescent
pH solution5.5 to 7.0 (2%)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 70%
Alpha Amino NitrogenNot less than 2.5%
Degree of HydrolysisNot less than 23%
Total NitrogenNot less than 11%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Lactalbumin Hydrolysate Culture Media

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Product Details:
AppearanceLight yellow brown colored amorphous powder.
OdourCharacteristic but not putrescent
pH5.5 to 7.0 ( 2% solution )
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 70%
Alpha Amino NitrogenNot less than 3.2%
Degree of HydrolysisNot less than 29%
Total NitrogenNot less than 11 %

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Liver Extract Powder

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Liver Extract Powder
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Product Details:
AppearanceLight brown colored amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (5.5 to 7.0)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 11 %
ProteinsNot less than 68%
Alpha Amino NitrogenNot less than 3.2%
Degree of HydrolysisDegree of Hydrolysis

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent


Yes! I am interested

Peptone (Bacteriological)

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Product Details:
AppearanceYellow to brown hygroscopic powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 12.5%
ProteinsNot less than 78%
Alpha Amino NitrogenNot less than 3 %
Degree of HydrolysisNot less than 24%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Papain I.P

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Papain I.P
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Product Details:
AppearanceWhite amorphous powder
OdourCharacteristic
SolubilityFreely soluble in water, insoluble in chloroform and ether
Loss on DryingNot more than 5 %
AssayNot less than 4.5 ml of N/10 NaOH

Microbiological Data:
E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent


Precaution:
Papain may cause allergic manifestation. Person handling material should be protected against inhalation of dust and contact with the skin or eyes.

Shelf Life: About 2 years in original sealed drums placed in cool and dry place (at 80 to 150C) temperatures.
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Casein Powder

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Product Details:
AppearanceLight yellow colored granular powder
OdourCharacteristic
Loss on DryingNot more than 7 %
Total NitrogenNot less than 11.75%
ProteinsNot less than 75%

We offer Casein Powder to our client.
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Soya Peptone

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Product Details:
AppearanceYellow to light brown colored powder
OdourCharecteristic
pH5.5 to 7.0 (2% solution)
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Loss on DryingNot more than 5 %
Total NitrogenNot less than 9%
ProteinsNot less than 56%
Alpha Amino NitrogenNot less than 2%
Degree of HydrolysisNot less than 22 %

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Malt Extract Powder (ME-2) - Bacteriological Grade

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Product Details:
AppearanceA light brown powder
OdourA sweet agreeable and characteristic
pH5.0 to 6.0 (2% solution)
Loss on DryingAqueous solution is clear
ClarityNot more than 5 %
Proteins ContentNot less than 4%
Maltose ContentNot less than 60%

Microbiological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Pancreatic Digest of Casein

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Pancreatic Digest of Casein
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Product Details:
AppearanceCream colored hygroscopic, amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 73%
Alpha Amino NitrogenNot less than 3 %
Degree of HydrolysisNot less than 26%
Total NitrogenNot less than 11.5%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Proteose Peptone

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Proteose Peptone
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Product Details:
AppearanceLight brown colored, amorphous powder.
OdourCharacteristic but not putrescent.
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C.
Total NitrogenNot less than 12%
ProteinsNot less than 76%
Alpha Amino NitrogenNot less than 3 %
Degree of HydrolysisNot less than 25%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Pancreatic Digest of Gelatin

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Pancreatic Digest of Gelatin
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Product Details:
AppearanceCream coloured, amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5.0 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Total NitrogenNot less than 13.5%
ProteinsNot less than 84%
Alpha Amino NitrogenNot less than 2.5%
Degree of HydrolysisNot less than 18 %

Bacteriological Data: 
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Soya Peptone With Less Than 1% NACL.

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Soya Peptone With Less Than 1% NACL.
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Product Details:
AppearanceYellow to light brown colored powder
OdourCharecteristic
pH5.5 to 7.0 (2% solution)
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
Loss on DryingLoss on Drying
Total NitrogenNot less than 9%
ProteinsNot less than 56%
Alpha Amino NitrogenNot less than 2%
Degree of HydrolysisNot less than 22 %
NaCl ContentNot less than 1 %

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Casitone

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Casitone
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Product Details:
AppearanceCream colored amorphous powder.
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and afterautoclaving at 121 deg C
ProteinsNot less than 70%
Alpha Amino NitrogenNot less than 3%
Degree of HydrolysisNot less than 27%
Total NitrogenNot less than 11 %

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

 
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Marine Hydrocolloids
Kurian Jose J R (Partner)
No. 12/1542, Deepa Building, Santo Gopalan Road , Chullickal,
Kochi - 682005, Kerala, India
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