Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS45 Emulsions and colloids
Name of the Content Writer: Dr. Aruna Palta
Component – I
Role Name Affiliation
Principal Investigator Dr. S. Kowsalya Avinashilingam Institute for Home
Science and Higher Education for
Women, Coimbatore.
Co-Principal Investigators Dr. Sheela Ramachandran Avinashilingam Institute for Home
Dr.M.Sylvia Subapriya Science and Higher Education for
Dr.G. Bagyalakshmi Women, Coimbatore.
Mrs.E.Indira
Paper Coordinator Dr. C. A. Kalpana Avinashilingam Institute for Home
Science and Higher Education for
Women, Coimbatore.
Content Writer Dr. Aruna Palta Dr. Radhabai Govt. Naveen Girls’
college Raipur (C.G.)
Content Reviewer Dr. Saraswathy Eswaran Tamil Nadu Agricultural University,
Coimbatore – 641 003.
Language Editor Dr. Aruna Palta Dr. Radhabai Govt. Naveen Girls’
college Raipur (C.G.)
Component-I (B) Description of Module
Items Description of Module
Subject Name Food and Nutrition
Paper Name Food Science
Module Name Emulsions and colloids
Module ID F01FS45
Pre-requisites Basic knowledge about the physic – Chemical properties of Food
Objectives · To understand colloids & to know about colloidal dispersions.
· To learn the properties of colloidal system.
· To observe the difference between a colloidal dispersion, solution &
suspension.
· To know about the Sol- Gel transformation process.
· To know what is an Emulsion & learn the process of its formation.
· To learn about the various types of Emulsions & the factors affecting
their stability.
Keywords Dispersion, Emulsion, Sol-Gel, Lyophilic colloids, Lyophobic colloids,
Destabilization.
, Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS45 Emulsions and colloids
Name of the Content Writer: Dr. Aruna Palta
Emulsions & Colloids
Objectives:
· To understand colloids & to know about colloidal dispersions.
· To learn the properties of colloidal system.
· To observe the difference between a colloidal dispersion, solution & suspension.
· To know about the Sol- Gel transformation process.
· To know what is an Emulsion & learn the process of its formation.
· To learn about the various types of Emulsions & the factors affecting their stability.
Introduction: Food is a complex material containing a high percentage of water in which other
materials are dispersed. Thomas Graham (1850) known as father of colloidal chemistry was the
first to find out the existence of colloidal state. He classified the organic compounds present in
food into two categories: colloids and crystalloids. The colloidal chemistry deals with dispersed
systems of a definite size, because it is the size of the particle in the colloidal range that imparts
the specific characteristic properties that are not explained by the laws governing solid, liquid or
gaseous states of matter.
Colloids & colloidal dispersions
The word colloid is derived from the Greek word “kola” meaning glue. Colloidal system
contains particles of a definite size range with the lower limits as 1mµ & the upper limit as 0.1µ
(10-6 to 10-4 cm). Colloids are particle with large molecular weight which form dispersions with
water e.g., proteins, glycogen, starch, agar-agar etc. Crystalloids on the other hand are
compounds with small molecular weight, which can form true solutions. Examples are sugars
and amino acids. The particles above o.1µ are generally visible and form suspensions with water.
Fig 1: Colloidal particle size in comparison to other Particles
Code and Title of the Module: F01FS45 Emulsions and colloids
Name of the Content Writer: Dr. Aruna Palta
Component – I
Role Name Affiliation
Principal Investigator Dr. S. Kowsalya Avinashilingam Institute for Home
Science and Higher Education for
Women, Coimbatore.
Co-Principal Investigators Dr. Sheela Ramachandran Avinashilingam Institute for Home
Dr.M.Sylvia Subapriya Science and Higher Education for
Dr.G. Bagyalakshmi Women, Coimbatore.
Mrs.E.Indira
Paper Coordinator Dr. C. A. Kalpana Avinashilingam Institute for Home
Science and Higher Education for
Women, Coimbatore.
Content Writer Dr. Aruna Palta Dr. Radhabai Govt. Naveen Girls’
college Raipur (C.G.)
Content Reviewer Dr. Saraswathy Eswaran Tamil Nadu Agricultural University,
Coimbatore – 641 003.
Language Editor Dr. Aruna Palta Dr. Radhabai Govt. Naveen Girls’
college Raipur (C.G.)
Component-I (B) Description of Module
Items Description of Module
Subject Name Food and Nutrition
Paper Name Food Science
Module Name Emulsions and colloids
Module ID F01FS45
Pre-requisites Basic knowledge about the physic – Chemical properties of Food
Objectives · To understand colloids & to know about colloidal dispersions.
· To learn the properties of colloidal system.
· To observe the difference between a colloidal dispersion, solution &
suspension.
· To know about the Sol- Gel transformation process.
· To know what is an Emulsion & learn the process of its formation.
· To learn about the various types of Emulsions & the factors affecting
their stability.
Keywords Dispersion, Emulsion, Sol-Gel, Lyophilic colloids, Lyophobic colloids,
Destabilization.
, Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS45 Emulsions and colloids
Name of the Content Writer: Dr. Aruna Palta
Emulsions & Colloids
Objectives:
· To understand colloids & to know about colloidal dispersions.
· To learn the properties of colloidal system.
· To observe the difference between a colloidal dispersion, solution & suspension.
· To know about the Sol- Gel transformation process.
· To know what is an Emulsion & learn the process of its formation.
· To learn about the various types of Emulsions & the factors affecting their stability.
Introduction: Food is a complex material containing a high percentage of water in which other
materials are dispersed. Thomas Graham (1850) known as father of colloidal chemistry was the
first to find out the existence of colloidal state. He classified the organic compounds present in
food into two categories: colloids and crystalloids. The colloidal chemistry deals with dispersed
systems of a definite size, because it is the size of the particle in the colloidal range that imparts
the specific characteristic properties that are not explained by the laws governing solid, liquid or
gaseous states of matter.
Colloids & colloidal dispersions
The word colloid is derived from the Greek word “kola” meaning glue. Colloidal system
contains particles of a definite size range with the lower limits as 1mµ & the upper limit as 0.1µ
(10-6 to 10-4 cm). Colloids are particle with large molecular weight which form dispersions with
water e.g., proteins, glycogen, starch, agar-agar etc. Crystalloids on the other hand are
compounds with small molecular weight, which can form true solutions. Examples are sugars
and amino acids. The particles above o.1µ are generally visible and form suspensions with water.
Fig 1: Colloidal particle size in comparison to other Particles
