Colloid

As the leading provider of food enhancer, Jiangsu Yiming Biological Technology Co., Ltd. mainly engage in bio-engineering of natural food additive and ingredients, with product line covering yoghurt enzymes, colloid, preservatives and others. Looking into the future, it is seeking to enter the field of healthcare, brewing, cosmetic and other emerging markets.

What is the definition of colloidal solution/What is colloid definition
In the food processing industry, the colloid is the one that thickens food, provides adhesion and gel-forming ability, and helps to obtain the desired shape, viscosity, hardness, thickness, crispness and softness of food. For example, the natural colloid can act as a thickener in some soups and sauces. It can also perform gel-forming ability in pudding and jelly, or emulsify in yogurt, ice cream, etc.

As a professional colloid company, Yiming can provide you with a list the properties of colloids. Feel free to contact us for more information.

What are the characteristics of a colloid
Stability: The types and properties of colloids are stable. The particles in the dispersed phase move continuously and remain suspended in the solution.

Filterability: The colloid needs a special filter, that is, an ultrafilter to filter it. The stable colloid can easily pass through the filter paper without residue.

Heterogeneity: Since colloid is composed of dispersed phase and dispersion medium, it is called heterogeneity in nature.

Homogeneous appearance: Although colloids have suspended particles and are heterogeneous in nature, they appear to be homogeneous solutions. This is because the suspended particles are very small and invisible to the naked eye.

General application of colloids/General applications of colloids
Colloids have great applications in the food industry. Many of the food materials we eat are colloidal in nature. Milk and many dairy products, such as cheese and butter, are all colloids.

More precisely, milk is an emulsion (liquid in a liquid colloidal system). In milk, butter and fat are dispersed in water. Bread is a colloidal system in which air is dispersed in the baked dough.