Final answer:
The question refers to the active ingredients in moisturizers that either prevent water loss or attract water to hydrate the skin, which include occlusives and humectants, as well as noting the role of hydrocolloid substances in food products.
Step-by-step explanation:
The student is asking about various categories of moisturizers and their active ingredients, which can be classified as either occlusives or humectants. Occlusives work by forming a barrier on the surface of the skin to prevent water loss, while humectants attract water from the dermis and the environment to hydrate the skin's surface. Examples of occlusives include ingredients like petroleum jelly and silicones, whereas humectants include substances such as glycerin and hyaluronic acid. Additionally, the inquiry touches upon molecules like Aquaporin, Oleosin, and Dehydrin DHN1, which play a role in the skin's hydration at a cellular level.
Dressings can be categorized amongst food products such as frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces and often contain hydrocolloids as thickeners or stabilizers to affect texture and moisture retention. These include ingredients like xanthan gum and carrageenan, which have a different purpose from the moisturizing ingredients previously discussed.