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Related Concept Videos

Colloids03:22

Colloids

17.3K
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...
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Colloids and Suspensions01:17

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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...
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Solution Equilibrium and Saturation01:59

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Imagine adding a small amount of sugar to a glass of water, stirring until all the sugar has dissolved, and then adding a bit more. You can repeat this process until the sugar concentration of the solution reaches its natural limit, a limit determined primarily by the relative strengths of the solute-solute, solute-solvent, and solvent-solvent attractive forces. You can be certain that you have reached this limit because, no matter how long you stir the solution, undissolved sugar remains. The...
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Updated: Jun 6, 2025

Aqueous Droplets Used as Enzymatic Microreactors and Their Electromagnetic Actuation
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Edible liquid marbles stabilized with millimeter-sized spherical particles.

Diagne Mame-Khady1, Takanori Yasui2, Shota Sugiyama2

  • 1Toulouse INP-ENSIACET, 4, Allée Émile Monso, CS 44362, 31030, TOULOUSE, CEDEX 4, France.

Current Research in Food Science
|December 2, 2024
PubMed
Summary

Edible liquid marbles (LMs) were created using silver dragees coated with stearic acid. These novel LMs offer customizable shapes for innovative food decoration applications.

Keywords:
Edible particleFatty acidLiquid marbleShape designSilver dragees

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Area of Science:

  • Materials Science
  • Food Science
  • Colloid Science

Background:

  • Liquid marbles (LMs) are versatile systems with potential in various fields.
  • Edible particles are desirable for LM stabilization in food applications.
  • Limited research exists on LMs stabilized by edible particles.

Purpose of the Study:

  • To develop novel edible liquid marbles using silver dragees.
  • To investigate the stabilization mechanism of edible particles in LMs.
  • To explore the potential of shaped LMs in food decoration.

Main Methods:

  • Silver dragees were surface-modified with stearic acid.
  • Liquid marbles were fabricated using modified dragees as stabilizers.
  • LM shape customization and stability were analyzed.
  • Application as edible food decoration was demonstrated.

Main Results:

  • Surface-modified silver dragees effectively stabilized liquid marbles.
  • Millimeter and centimeter-sized LMs were successfully fabricated.
  • Non-equilibrium and intricate LM shapes were achieved.
  • Customizable-shaped LMs demonstrated potential as edible decorations.

Conclusions:

  • Stearic acid-modified silver dragees are effective edible stabilizers for LMs.
  • LM technology can be advanced for food applications through shape customization.
  • This study presents a novel approach for edible LM fabrication and application.