There are several industries that involve the application of colloids. One of the industries related to colloids is the food industry. Food products such as jam, ice cream, mayonnaise and so on are food colloids which give different structure and texture.
Food colloid contains hydrocolloid that provides thickening, gelling, emulsifying, and stabilizing properties in food products. Function of food hydrocolloids are in the preparation of emulsions and in the control of emulsion shelf-life. Most hydrocolloids can behave as stabilizers of oil-in-water emulsions, but some of them can act like emulsifiers.
In the discussion, we had discussed how colloids affect food processing such as food stability and food formulation. Food stability is the ability of food to maintain its quality and safety attributes throughout its shelf life. Stability can be improved by providing a physical barrier that protects food components from degrading agents such as oxygen, light, and microorganisms.
In addition, colloids can reduce the mobility of water and other components within a food system, preventing phase separation and maintaining homogeneity.
In food formulation, colloidal solutions can provide several benefits, such as improving texture, flavor, and sensory attributes. The addition of emulsifiers, stabilizers, and thickeners can enhance the overall functionality of the product. For instance, emulsifiers can be used to create smooth and creamy products, while stabilizers can prevent the separation of ingredients in the formulation.
To create or get a high-quality food product, we should understand how colloid food systems function such as particle size and rheology. For particle size, we know that food consists of particles that range from 1 to 100 nanometers and this property greatly influences the physical properties of the food, including its color, texture, and mouthfeel. For example, food made from smaller particles can result in a smoother texture and better stability, whereas larger particles may lead to an undesirable gritty or sandy texture.
Rheology refers to its flow behavior and viscosity. It is influenced by particle size, concentration, and ionic strength. The rheology of a food product can greatly impact its mouthfeel, texture, and overall sensory experience.