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Colloids

Colloids

Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...

Colloids and Suspensions

Colloids and Suspensions

Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles visible to the naked eye or seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. The suspended particles in a suspension settle out after some time of mixing. The separation of particles from a suspension is...

Colloidal precipitates

Colloidal precipitates

The high insolubility of some precipitates can result in an unfavorable relative supersaturation. This can lead to colloidal particles with a large surface-to-mass ratio, where adsorption is promoted. For instance, in the precipitation of silver chloride, silver ions are adsorbed on the surface of the colloidal particles, forming a primary layer. This layer attracts ions of opposite charge (such as nitrate ions), forming a diffuse secondary layer of adsorbed ions. This electric double layer...

The Colloidal State

The Colloidal State

The formation of a colloidal system is exemplified by an aqueous solution containing Cl− ions is introduced to another containing Ag+ ions, resulting in the precipitation of solid AgCl as extremely tiny crystals. Instead of settling out as a filterable precipitate, these crystals remain suspended in the liquid, showcasing a colloidal system.A colloidal system involves colloidal particles within the approximate range of 1 to 1000 nm in at least one dimension, dispersed in a medium called the...

Micelles

Micelles

Micelle formation is an intricate process that hinges on the properties of amphiphilic or amphipathic molecules and the conditions of the system in which they are found. Amphiphilic molecules, which have both hydrophilic (water-attracting) and hydrophobic (water-repelling) parts, play a critical role in this process.In aqueous environments, these molecules arrange themselves such that their hydrophilic heads are turned towards the water phase, while their hydrophobic tails are oriented away...

Surface Active Agents

Surface Active Agents

Surfactants, named for their behavior at interfaces, positively adsorb at the interfaces of two phases, reducing interfacial tension. Their versatility as emulsifiers, detergents, and foaming agents stems from this ability. Surfactants, often termed amphiphiles, share the property of amphipathy, with molecules having both hydrophilic and hydrophobic portions. The hydrophilic part is called the head, and the hydrophobic part, including an elongated alkyl substituent, forms the tail.Surfactants...

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Related Experiment Video

Updated: May 9, 2026

Facile Preparation of Internally Self-assembled Lipid Particles Stabilized by Carbon Nanotubes

Facile Preparation of Internally Self-assembled Lipid Particles Stabilized by Carbon Nanotubes

Published on: February 19, 2016

Cocoa particles for food emulsion stabilisation.

Joanne Gould¹, Josélio Vieira, Bettina Wolf

¹Division of Food Sciences, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.

Food & Function

|July 16, 2013

Summary

Cocoa particles naturally stabilize oil-in-water emulsions. This study shows cocoa fines act as Pickering particles, stabilizing emulsions without needing particle modification or altered solution properties.

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Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Published on: July 27, 2022

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Last Updated: May 9, 2026

Facile Preparation of Internally Self-assembled Lipid Particles Stabilized by Carbon Nanotubes

Facile Preparation of Internally Self-assembled Lipid Particles Stabilized by Carbon Nanotubes

Published on: February 19, 2016

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Published on: July 27, 2022

Area of Science:

Food science and technology
Colloid and surface science

Background:

Emulsion stability is crucial in food and cosmetic industries.
Natural food particles offer potential as stabilizers, reducing reliance on synthetic additives.

Purpose of the Study:

To investigate the emulsifying properties of various cocoa particles (cocoa powder, fibre, mass).
To evaluate the impact of pH, concentration, and cocoa source on emulsion stability.
To identify the mechanism by which cocoa particles stabilize oil-in-water emulsions.

Main Methods:

Emulsion preparation using purified sunflower oil (PSO) and water with different cocoa particles.
Evaluation of emulsion stability by monitoring droplet diameter changes.
Analysis of particle size distributions and cryo-Scanning Electron Microscopy (cryo-SEM) imaging.

Main Results:

Size distributions of emulsions and aqueous cocoa particle suspensions overlapped, indicating particle stabilization.
Cryo-SEM imaging and particle washing experiments revealed that fine cocoa particles act as Pickering particles.
Cocoa particle fines, even those not detected by laser diffraction, contribute to emulsion stabilization.

Conclusions:

Cocoa particles, particularly their fine fractions, are effective natural stabilizers for oil-in-water emulsions.
The emulsifying capability is inherent to the cocoa particles, not requiring modification.
This demonstrates a universal application of natural food particles in emulsion stabilization without altering emulsion phase properties.