Food Colloids
What are colloids, food-colloids? Types of food colloids. Uses/applications of
colloids in food
Colloid is a very small molecule that cannot be seen by light microscope. It
consists of small dispersing particle. Although it is very small, it also can pass through
the semi-permeable membrane for example, glues, milk, smoke and fog.(Jonathan
Collins 2007) Colloids can be categorized by many ways depending on the phase of the
dispersed substance and what phase it is dispersed in.(Petrucci 2007) The types of
colloids are Aerosol such as fog, mist and smoke, Foam such as whipped cream, pumice
and plastic foams, Emulsion such as mayonnaise and hair cream, Sol such as paints cell
fluids and ruby glass, and Gel such as jelly and cheese. (D 2009) The chemistry of foods
presents many colloidal phenomena. The colloidal condition is one that the particles of a
solid are too large to be in solution and too small to be in suspension.(Educ. 1926) The
colloidal knowledge is used to apply in the food product in many ways. The functions of
colloidal systems is used in various ways to create many structure, texture and taste to
many different food products for example jam, ice cream, mayonnaise, etc. Colloids
make the substance is dispersed through another substance. The substance which is
dispersed is known as the disperse phase and is suspended in the continuous phase for
example egg white foam. The air bubbles (dispersed phase) are trapped in the egg white
(continuous phase) resulting in a foam. The food products that are applied colloidal
knowledge are jelly. Jam, blancmange, mayonnaise, milk, butter, margarine, whipped
cream, whisked egg white, meringue, bread, cake and ice cream.(Mitter 2011) The
application of colloids is thickening agents that are very usefulness for many industrial
products. Moreover, the daily products that we eat everyday are the colloidal benefit.
Most of the foods we eat are largely colloidal in nature. (Stephen Lower)
D, S. M. R. (2009). "Colloids." from
Educ., J. C. (1926). 1282.
Jonathan Collins, H. D., Heather G., Ursula K. (2007). Colloids and Emulsion, Chemical Engineering 498A.
Mitter, P. (2011). "Functions of Colloidal Systems in Food Products."
Petrucci (2007). "et al. General Chemistry: Principles & Modern Applications." from
Stephen Lower, S. F. "Colloids and their Uses."