COLLOIDS

Foods are mixtures or dispersions of two or more types of substances. These substances are
present as particles of various sizes. Depending on the particle size or size of the molecule in
the mixture, these mixtures are classified as:-
1. True solution.
2. Coarse suspension.
3. Colloidal solution.

TRUE SOLUTION– It is composed of two parts: the Solute is the dissolved substance and the
Solvent, is the substance in which the solute is dissolved in a liquid. E.g. Sugar or salt mixed in
water, it is homogenous, it is transparent, cannot be separated through filtration. In this
solution, sugar or salt is the solute, and water is the solvent.

COARSE SUSPENSION - Suspensions are dispersions of coarse particles in the liquid. The
particles are large & require continuous agitation to keep them dispersed. In a suspension, the
particle size is larger than one micrometer or micron. When agitation stops, these coarse
suspended particles settle down because of the force of gravity. E.g. refined flour is added to
water in a glass, left for some time, refined flour will settle at bottom in a glass, it is known as
suspension. Another example can be sand in water OR refined oil in water.

COLLOIDS - Between the particle sizes of the solutions and those of suspensions, lies the area of
the colloidal system. The particles are large enough to impart to the system some properties
different from those found in true solutions but small enough so that they do not separate out
on standing. E.g. Milk is good example of Colloid, which looks homogenous, but actually the
mixture is heterogeneous in nature, as because, natural fat present in milk remain suspended in
milk if we look through microscope, so these types of mixture are known as colloid.

Colloid Systems which are most common in Food Preparation are:-

 SOL – The Liquid state of a colloidal solution is called SOL.
 GEL – The solid or semi solid state (Jelly Like) of a colloidal solution is called GEL.
 EMULSION – Colloidal dispersion of LIQUID dispersed in LIQUID.
 FOAM – Colloidal dispersion of GAS dispersed in LIQUID.

Sol
In this system of colloidal dimensions, solids are dispersed throughout a liquid. The viscosity of
the sol will depend on the concentration of solid and the temperature of the sol. The higher the
concentration of solid in a sol, the more viscous the sol is. The viscosity of a sol can be adjusted
by adding more liquid. All sol has flow properties. They flow more readily at a higher
temperature than at a lower one. Sometimes a sol may change into a gel when the system is
vicious and there is a drop in energy level e.g. during cooling. Milk, cream soups, pouring
custard and gravy are commonly used sols in the kitchen.
Gel
A gel is a colloidal system in which liquid are dispersed throughout a solid. A gel does not flow.
The rigidity, elasticity and brittleness of the gel depend on the type & concentration of the solid
or gelling agent & temperature. The gelling agent may be like corn flour in blancmange, a
protein like albumin in caramel custard.
Foam
Foam is a dispersion of gas bubbles in a liquid or semisolid phase. In this colloidal dispersion,
gas forms the dispersed phase and liquid is the continuous phase. In food systems, the
continuous phase is usually a liquid with added solids or changed to a solid by heating.
E.g. beaten egg white and sugar foam is a gas in the liquid dispersion. When it is baked it
becomes a gas in the solid dispersion, e.g. meringue. Foams used in cookery include egg white,
egg yolk and whipped cream. They contribute towards lightness, volume and texture of the
product.
Emulsion
An emulsion is a colloidal dispersion of tiny droplets of one liquid suspended in another.
For an emulsion to form, agitation or shaking the two liquids is necessary till they are well
mixed. Emulsions form only when the two liquids are immiscible in each other e.g. oil & water.
The liquid with the higher surface tension forms small droplets or the dispersed phase.
Food emulsions are of two types: –
Oil in water emulsions or O/W emulsions in which the droplets of oil are dispersed in water for
e.g. mayonnaise & milk. Water in oil or W/O emulsions in which the droplets of water are
dispersed in oil for e.g. margarine & butter.