Food Colloids Questions 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) References D, S. M. R. (2009). "Colloids." from http://www.slideshare.net/Masud36/lecture-colloid#. 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 http://chemwiki.ucdavis.edu/Physical_Chemistry/Physical_Properties_of_Matter/Solutions_and_Mixture s/Colloid. Stephen Lower, S. F. "Colloids and their Uses."