Western Sahara, located in North Africa, is a region known for its rich resources, including phosphate, natural gas, and fisheries. With the growing global health trend and increasing consumer demand for natural and functional foods, natural hydrocolloids are becoming widely applied in the food, dairy, beverage, snack, bakery, sauce, and personal care industries in Western Sahara. Pectin, citrus fiber, carrageenan, and konjac gum, with their natural origins, multifunctional properties, and broad applications, are key ingredients driving the innovation and development of the region's food industry. In the dairy and beverage industry, pectin is widely used in yogurt drinks, probiotic beverages, fruit juices, and functional drinks. High-ester pectin remains stable in acidic environments, improving the texture of the product, making it smooth and layered, and extending the shelf life of beverages. Citrus fiber is widely used in low-sugar, high-fiber drinks, where it not only enhances the mouthfeel and texture but also significantly increases the dietary fiber content, helping to meet consumers' health needs. Carrageenan plays a key role in dairy products, jelly, puddings, and ice cream by forming stable gel structures, making the products smoother and more refined. Konjac gum, with its transparent and flexible gel properties, is increasingly used in low-calorie desserts, jelly, and plant-based meal replacement drinks, providing a fresh, healthy taste experience for consumers. In snacks and bakery, citrus fiber effectively improves dough hydration and gas retention, ensuring that cakes, biscuits, and local specialties in Western Sahara remain soft and moist. It also partially replaces fats, reducing the calorie content. Pectin stabilizes jams, pastry fillings, and confectionery, preventing water separation and maintaining gloss and excellent mouthfeel. Carrageenan and konjac gum enhance gel strength and texture in gummy snacks, puddings, and mousses, offering more room for innovation in the snack market in Western Sahara. In sauces and condiments, the combination of pectin and citrus fiber improves the stability of the sauce system, preventing separation and enhancing flavor integration. Carrageenan improves the sliceability and water retention of meat products, ensuring their texture and quality. Konjac gum is widely used in low-sugar, low-fat, and plant-based sauces, optimizing texture and mouthfeel to meet consumers' demands for healthy, low-calorie products. In the beauty and personal care industry, konjac gum and citrus fiber are widely used as natural skincare ingredients. Konjac gum, with its excellent moisturizing properties, is a key ingredient in lotions, face masks, shampoos, and conditioners. Citrus fiber, with its gentle exfoliation and adsorption properties, is used in exfoliating products to help remove dead skin cells and maintain smooth and delicate skin. With the increasing demand for natural and eco-friendly skincare products, natural hydrocolloids are becoming more widely used in Western Sahara’s beauty industry, driving innovation and growth in this sector. As consumer focus on health, natural, and plant-based ingredients increases, pectin, citrus fiber, carrageenan, and konjac gum are driving innovation and upgrades in the food and personal care industries in Western Sahara. Lemon Biotech, as a comprehensive natural hydrocolloid solutions provider, is committed to offering formulation optimization, process guidance, and technical support to help businesses improve product quality and meet the growing demand for healthy, delicious, and natural products.