Objective To understand colloids and emulsion played an important aspect in food industries.

Introduction A colloid is a substance microscopically dispersed evenly throughout another substance while An emulsion is a mixture of two or more liquids that are normally immiscible (un-blendable). This two properties can cause problems in food process if it is not being considered. Materials 1. Water 2. Cooking oil 3. Albumen ( egg white ) Methodology 1. Water and cooking oil measured 50 ml were poured and blended for 30 seconds. The observation of before and after blending was recorded. 2. Same procedure was repeated by using egg white and cooking oil. Result Samples Water + Cooking oil Before blending Cooking oil was totally separated above the water. Observation After blended 5 minutes after blended The particles Cooking oil were well mixed particles were and white liquid starting to was formed. separate from the mixture. The particles The solution were well mixed remain and white unchanged. solution was formed. 20 minutes after blended Cooking oil layer was formed back above the water. The solution remain unchanged.

Egg white + Cooking oil

Cooking oil was totally separated above the white egg.

Discussion A colloid is a substance microscopically dispersed evenly throughout another substance, and a colloidal system consists of two separate phases: a dispersed phase (or internal phase) and a continuous phase (or dispersion medium) in which the colloid is dispersed. A colloidal system may be solid, liquid, or gaseous. Homogeneous mixtures with a dispersed phase may be called colloidal aerosols, colloidal emulsions, colloidal foams, colloidal dispersions, or hydrosols. The dispersed-phase particles or droplets are affected largely by the surface chemistry present in the colloid. The mixture of egg white and cooking oil is categorized as the colloidal emulsion. Other examples of these colloids under the same category are milk, mayonnaise and hand cream.

In addition, emulsion is a mixture of two or more liquids that are normally immiscible (un-blendable). Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion is used when both the dispersed and the continuous phase are liquid. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, and some cutting fluids for metal working. The photo-sensitive side of photographic film is an example of a colloid. Mean while, aerosol is a colloid suspension of fine solid particles or liquid droplets in a gas. Examples are clouds, and air pollution such as smog and smoke. Earth's atmosphere contains aerosols of various types and concentrations, including quantities of natural inorganic materials (dust, smoke, sea salt, water droplets), natural organic materials (pollen, spores, bacteria) and anthropogenic products of combustion (smoke, ashes, oder dusts). By far the most common aerosols in the atmosphere are clouds, which normally consist of suspensions of water droplets or ice particles of greater or lesser density. Aerosols can be found in urban Ecosystems in various forms, for example dust, cigarette smoke, mist from aerosol spray cans, and soot or fumes in car exhaust. Colloid solutions nowadays were used in intravenous therapy which belong to a major group of volume expanders, and can be used for intravenous fluid replacement. Colloids preserve a high colloid osmotic pressure in the blood, and therefore, they should theoretically preferentially increase the intravascular volume, whereas other types of volume expanders called crystalloids also increases the interstitial volume andintracellular volume, and this is benificial for the farmery industry. Oil-in-water emulsions are commonly used in foods such as, Crema in espresso (coffee oil in water (brewed coffee)), Mayonnaise and Hollandaise sauce (oil-in-water emulsions that are stabilized with egg yolk lecithin or other types of food additives such as sodium stearoyl lactylate), Vinaigrette (vegetable oil in vinegar; if prepared with only oil and vinegar), and Homogenized milk (milk fat in water and milk proteins). Conclusion Colloids and emulsion is related and this properties applied to many food products and study on this properties is crucial to improve and yield a better food products. References I. II. III. Levine, Ira N. (2001). Physical Chemistry (5th ed.). Boston: McGraw-Hill. p. 955. I. Roland, G. Piel, L. Delattre, B. Evrard, International Journal of Pharmaceutics 263 (2003) 85-94. McNeill, V. F.; et al. (2006-05-22). "The effect of varying levels of surfactant on the reactive uptake of N2O5 to aqueous aerosol". Atmospheric Chemistry and Physics (Strasbourg, France: European Geosciences Union) 6: pp1635 1644. ISSN 1680-7316. Retrieved 2008-10-17.