As regards distributions, these are totally different according to the polysaccharides added; it produced different functionality.
The gelling hydrocolloids (carrageenans and alginates) totally occupied the cavity, whereas the thickening hydrocolloids (locust bean gum, guar gum, xanthan gum, CMC) formed a mesh of filaments inside the cavities.
Also, the size of cavities and volume occupied is very different depending on the polysaccharide added, so the xanthan gum is the lesser expanded. Moreover, the anionic hydrocolloids were spread through the matrix, although less so in the case of CMC, whose addition in the dry state does not favour interaction with the medium.