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Related Concept Videos

Colloids03:22

Colloids

18.0K
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...
18.0K
Colloids and Suspensions01:17

Colloids and Suspensions

2.4K
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...
2.4K
Colloidal precipitates01:09

Colloidal precipitates

782
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...
782
Coagulation01:06

Coagulation

385
Colloidal solids are solid particles suspended in solution. They are usually negatively charged, attracting a compact primary layer of positively charged ions, which attract more counterions to form an electrical double layer. Electrostatic repulsion between the charged double layers prevents the particles from colliding, stabilizing the colloids. These solids are often undesirable because they can contain toxins that are difficult to remove. Coagulation is a technique that helps aggregate and...
385

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Related Experiment Video

Updated: Sep 21, 2025

Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown
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Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown

Published on: June 27, 2025

246

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review.

Abdullah1, Lang Liu1, Hafiz Umer Javed2

  • 1Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China.

Frontiers in Nutrition
|June 3, 2022
PubMed
Summary

Emulsion gels are versatile functional colloids with tunable structures, offering enhanced stability and controlled release for bioactive compounds. Their applications in the food industry range from texture modification to targeted delivery systems.

Keywords:
biopolymer-based colloidsdelivery systemsemulsion gelsfood applicationsfunctional materialgel-body interactions

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Area of Science:

  • Colloid and interface science
  • Food science and technology
  • Materials science

Background:

  • Gels are 3D networks capable of entrapping liquids, forming hydrogels, oleogels, or aerogels.
  • Emulsion gels combine gel matrices with emulsion dispersions, creating semisolid textures.
  • Functional colloids like emulsion gels are gaining traction in the food industry for their tunable properties.

Purpose of the Study:

  • To review recent advancements in functional colloids, specifically emulsion gels.
  • To cover fabrication, classification, and properties of emulsion gels, focusing on gel-body interactions.
  • To summarize emerging applications and future perspectives for emulsion gels in the food industry.

Main Methods:

  • Review of recent research on emulsion gel fabrication and classification (protein-, polysaccharide-, mixed).
  • Analysis of emulsion gel properties related to texture perception, digestion, and absorption.
  • Summary of industrial applications including encapsulation, controlled release, texture modification, fat replacement, and probiotic delivery.

Main Results:

  • Emulsion gels exhibit tunable morphology, microstructure, and physicochemical properties.
  • These gels offer superior stability and controlled release of encapsulated bioactive compounds.
  • Applications include tailoring food texture, fat replacement, and delivery of functional ingredients.

Conclusions:

  • Emulsion gels are promising functional colloids and delivery systems for the food industry.
  • They enable tailored breakdown behavior and sensory perception in foods.
  • Future research can unlock new applications for emulsion gels in food processing and ingredient delivery.