The four main colloidal systems that are prominent
in food are:
in food are:
i. Emulsion:
ii. A
Sol
Sol
iii. Foam
iv. Gel
1. Emulsion: Are important in food preparations, pharmaceutical
products, cosmetic preparation, insecticide sprays, oil-based paints and
water-based emulsion paints. An emulsion is a liquid dispersed or suspended in
another liquid in the form of fine drops. Emulsion form only when two liquids
are immiscible in each other example oil and water. The Dispersed phase of
emulsion is solid and continuous phase is liquid two while the examples are
milk, cream butter mayonnaise etc.
products, cosmetic preparation, insecticide sprays, oil-based paints and
water-based emulsion paints. An emulsion is a liquid dispersed or suspended in
another liquid in the form of fine drops. Emulsion form only when two liquids
are immiscible in each other example oil and water. The Dispersed phase of
emulsion is solid and continuous phase is liquid two while the examples are
milk, cream butter mayonnaise etc.
2. A Sol: Is a solid dispersed in a liquid example tiny
particles of clay in another (the dispersion medium). The particles are so
small and well separated and weakly bonding to the liquid that they do not
readily coagulate and separate out example tomato Kelve which barely flows. The
dispersed phase form is solids and liquid is the continuous phase. Examples are
starch, Egg white
particles of clay in another (the dispersion medium). The particles are so
small and well separated and weakly bonding to the liquid that they do not
readily coagulate and separate out example tomato Kelve which barely flows. The
dispersed phase form is solids and liquid is the continuous phase. Examples are
starch, Egg white
3. Foam: Is a dispersion of gas bubbles in a liquid or
semisolid phase. Foam used in cooking includes egg yolk, galatine and cream.
They contribute towards lightness volume and texture of the product, foam are
of two types has in liquid (2) Gas in solid. The continuous phase is usually a
liquid with added solids or changed to a solid by heating. Example beaten egg
white and whipped.
semisolid phase. Foam used in cooking includes egg yolk, galatine and cream.
They contribute towards lightness volume and texture of the product, foam are
of two types has in liquid (2) Gas in solid. The continuous phase is usually a
liquid with added solids or changed to a solid by heating. Example beaten egg
white and whipped.
4. Gel: It is also called a reversed sol. A gel is a
colloidal system in which the dispersed phase and the solid foam the continuous
phase. A gel does not flow. Some of the liquid is absorbed on the surface of
the solid molecule and is called bound water which is responsible for the gel
structure. Examples jelly and better etc.
colloidal system in which the dispersed phase and the solid foam the continuous
phase. A gel does not flow. Some of the liquid is absorbed on the surface of
the solid molecule and is called bound water which is responsible for the gel
structure. Examples jelly and better etc.