Colloidal Dispersion of Water

Colloidal Dispersion of Water
Colloidal dispersion is a homogenous mixture that contains disperse particles that are intermediate in size between those of a true solution and those of an ordinary heterogenous mixture.

Molecules that are too big to form true solutions may be dispersed in water. Those with a particle size range 1- 100 nm are dispersed to form a colloidal dispersion or sol.

Examples of such molecules include cellulose, cooked starch, pectic substance gums and some food proteins.

Colloidal dispersions are often unstable; thus, food scientists must take care to stabilize them where necessary if they occur in food products.

They are particularly unstable to factors such as heating freezing or pH change.

Changing the conditions in a stable dispersion can cause precipitation or gelatin, this is desirable in some cases, for example, when making pectin jellies.

Colloid science is important to food scientists as many convenient or packaged foods have colloidal dimensions and their stability and sensitivity to certain types of reactions can be understood only with knowledge of colloid science.
Colloidal Dispersion of Water