COLLOIDS

Food is mainly composed of macronutrients and macronutrients apart

from water. Along with these there are organic acids, pigments, enzymes,
flavouring substances and other organic constituents present in food in
varying amounts in different foods.
Food is mixture of two or more different types of substances.
These substances are present as particles of various sizes. Depending on
the particle size or size of the molecule in the mixture, these substances
maybe classified as:-
 True solution.
 Colloidal solution.
 Coarse suspension.

TRUE SOLUTION– homogenous mixture of two or more different

substances.
It is composed of two parts:-
 Solute.
 Solvent.
Solute: – which is dissolved substance.
Solvent: – which is the substance in which the solute is dissolved in a
liquid.
In a true solution, ions or molecules smaller than one mill micron are
dissolved in a liquid.

SUSPENSION: –
Suspensions are dispersions of coarse particles in the liquid. The particles
are large & require continuous agitation to keep them dispersed.
When agitation ceases, these coarse suspended particles settle down
because of the force of gravity.
When the mixture is stirred, the suspension is formed again.
In a suspension, the particle size is larger than one micrometre or micron
e.g. Starch & cold water paste.
Many suspensions in food contain substances which are larger than one-
micron size.

COLLOIDAL SYSTEMS: –
Between the particle sizes of the solutions and those of suspensions lies
the area of the colloidal system.
The particles are large enough to impart to the system some properties
different from those found in true solutions but small enough so that they
do not separate out on standing.
Colloidal systems deal with dispersions of a definite size, since it is the
size of the particles in the colloidal range that impact the specific and
characteristic properties to the system.
Colloidal dispersions are characterized by particles ranging between one
millimicron (0.001 µm) and 100 millimicron (0.01 µm) with maximum
size of up to one micrometre (µm) in diameter.
All colloidal dispersions or colloidal systems have 2 phases:-
 Continuous phase.
 Discontinuous or dispersed phase.
The continuous phase extends throughout the system and surrounds the
dispersed phase completely.
Proteins, carbohydrates and fats exist in food as particles of colloidal
dimensions.
The system is a colloidal system as long as the particle size of the
dispersed phase is between colloidal dimensions.
In food the following colloidal systems are of importance:-
 SOL – Colloidal dispersion of a SOLID dispersed in LIQUID.
 GEL – Colloidal dispersion of a LIQUID dispersed in SOLID.
 EMULSION – Colloidal dispersion of LIQUID dispersed in LIQUID.
 FOAM – Colloidal dispersion of GAS dispersed in LIQUID.

In a simple dispersion a colloid may consist of a solid dispersed in a

liquid e.g. When gelatine is dissolved in warm water, a simple dispersion
called a sol is formed.
Complex dispersion:-
Mayonnaise is an example of complex dispersion since it is an emulsion,
a sol and foam combined in one.
Milk is another example of a complex dispersion i.e. more than one phase
is dispersed in liquid. Milk is a solution of lactose in water,
an emulsion of fat in water and a sol as milk protein is dispersed in water.
Colloidal particles have different characteristics. Some are attracted to
water are called hydrophilic or they are water-loving. They get hydrated
easily. Those which repel water are hydrophobic or water-hating. This
difference is because of the difference in chemical composition of the
compounds.
Those parts or functional groups that are attracted to water are POLAR
GROUPS.
NON-POLAR groups are hydrophobic.
Stability of colloidal system depends on two factors:-
 Charge on the colloidal particle.
 A layer of water that is tightly bound to the molecule.
Colloid Systems which are most common in Food are:-
 Sol
 Gel
 Foam
 Emulsion

1. Sol

 In this system, solids of colloidal dimensions are dispersed throughout

a liquid.
 Solids form the dispersed phase and liquids form the continuous
phase.
 The viscosity of sols may range from liquid e.g. Skimmed milk to
extremely viscous e.g. Tomato ketchup which barely flows.
 The viscosity of the sol will depend on the concentration of solid and
the temperature of the sol.
 The higher the concentration of solid in a sol, the more viscous the sol.
 The viscosity of a sol can be adjusted by adding more liquid.
 Irrespective of the viscosity, in a sol the solid is always distributed
throughout the sol and does not settle at the bottom.
 Protein in milk remains dispersed because of the like electrical
charges on the surface of the protein molecule, which repels each
other.
 When the charge on the dispersed protein molecules
in neutralized by addition of acid, protein flocculates & separates out
as soon while preparing paneer.
 All sols have flow properties. They flow more readily at a higher
temperature than at a lower one.
 Sometimes a sol may change into a gel when the system is vicious
and there is a drop in energy level e.g. during cooling.
 Milk, cream soups, pouring custard and gravy are commonly used
sols in the kitchen.

2. Gel
 A gel is a colloidal system in which liquid forms the dispersed
phase and solid forms the continuous phase.
 It is called a reverse sol.
 A gel does not flow.
 Some of the liquid is absorbed on the surface of the solid molecules
and is called bound water. Because of this bound liquid, the gel has
structure. The remaining liquid is trapped in the solid three-
dimensional network of the gel.
 A food gel consists of a continuous phase of interconnected particles
or macromolecules in which liquid is dispersed.
 The rigidity, elasticity and brittleness of the gel depend on the type &
concentration of the solid or gelling agent, the pH, salt
content & temperature e.g. pectin does not form gel unless the pH is
acidic.
 The gelling agent may be a polysaccharide like corn flour in
blancmange, a protein like albumin in caramel custard or complex
colloidal particles like calcium caseinate in curds.
 Sols and gels are reverse colloidal systems & can be changed from
one type to another.
 Many gels are first sols which on cooling form gels provide the
concentration of solids is adequate.
Dissolved gelatin jelly crystals —–Cool—-> Jelly
Sol<—–heat—- Gel
 When sol is converted into a gel, the energy level falls. This is seen
during the cooling process.

3. Foam
 A foam is a dispersion of gas bubbles in a liquid or semisolid phase.
 In this colloidal dispersion, gas forms the dispersed phase and liquid
is the continuous phase.
Foams are of two types:
 Gas in liquid.
 Gas in solid.
 In food systems, the continuous phase is usually a liquid with added
solids or changed to a solid by heating.
 E.g. beaten egg white and sugar foam is a gas in the liquid dispersion.
When it is baked it becomes a gas in the solid dispersion,
e.g. meringue.
 To form a foam, the energy is required to overcome the surface
tension of the liquid and stretch it into thin films, which surrounds
bubbles of gas.
 The presence of solid matter increases the stability of foam.
 When egg white, cream or gelatine is whipped into a foam, the
protein collect at the air-water interface gets denatured or
coagulated by the energy used for whipping and helps in making the
foam stable.
 Foams used in cookery include egg white, egg yolk, gelatin and
cream.
 They contribute towards lightness, volume and texture of the product.

4. Emulsion
 An emulsion is a colloidal dispersion of tiny droplets of one liquid
suspended in another.
 In this colloidal system, liquids form the dispersed as well as
the continuous phase.
 For an emulsion to form, agitation or shaking the two liquids is
necessary till they are well mixed.
 Emulsions form only when the two liquids are immiscible in each
other e.g. oil & water.
 The liquid with the higher surface tension forms small droplets or the
dispersed phase.
 Food emulsions are of two types: –
 Oil in water emulsions or O/W emulsions in which the droplets of
oil are dispersed in water for e.g. mayonnaise & milk.
 Water in oil or W/O emulsions in which the droplets of water are
dispersed in oil for e.g. margarine & butter.
 Emulsions are also classified on the basis of stability: –
 Temporary emulsions – e.g. French dressing.
 Semi-permanent emulsions – e.g. Milk.
 Permanent emulsions – e.g. Homogenised milk.
 In a temporary emulsion, the droplets that form the dispersed phase
tend to coalesce as they bump into one another and form layer
droplets till the emulsion breaks or separates into oil and water.

5. Aerosol
A colloidal dispersion of solid or liquid particles in a gas is aerosol. For
example, smoke or fog.
A colloidal system in which the dispersed phase is composed of either solid or
liquid particles and in which the dispersion medium is some gas, usually
aerosol. For example, the spray of fine particles of a substance such as paint,
asthma medication or insecticide that is released from an aerosol can.

Types of Colloidal System in Food

SR. NAME OF DISPERSED CONTINUOUS EXAMPLES
NO. COLLOIDAL PHASE PHASE
SYSTEM
01. SOL SOLID LIQUID Skimmed milk,
soups, gravy.
02. GEL LIQUID SOLID Curd, jam,
jelly, caramel
custard.
03. EMULSION LIQUID LIQUID Butter,
mayonnaise,
salad dressing,
whole milk.
04. FOAM GAS LIQUID Whipped egg
white, whipped
cream.
05. SOLID FOAM GAS SOLID Cake, fluffy
omelette.

FOOD FLAVORS
Flavour is produced by aromatic chemicals that stimulate the senses of
our odour & taste. These stimulating components are synthesized in plant
and animals. They may be further modified by cooking and processing.
There are four basic tastes
 Sweet
 Bitter
 Salty
 Sour
These tastes are detected by taste buds(10,000). Taste buds are located
mainly on the tongue. Odour is detected by extremely sensitive 10
million cells situated in the upper portion of the nasal cavity
The level at which a taste can be identified is called the threshold level
DEFINITIONS
1) Flavouring – It is a substance which can impart flavour and is
generally used to impart taste or odour or both to the food.
2) Aroma- It refers to pleasant often spicy odour, fragrance or smell.
3) Flavour- It is a blend of taste & odour perceptions experienced when
food is in the mouth.
4) Flavour Intensifier- It is compound that enhances the flavour of the
other foods without contributing any flavour of its own.

Food Flavours are classified into three major categories:-

1. Natural Flavours
 Herbs- Basil, mint
 Spices- Cardamon, clove, turmeric
 Aromatic Seeds- Anissed, Cumin
 Fruits- Orange, Lemon
 Vegetables- Pees, Onions, Garlic
2. Processed Flavour
 Caramelized
 Roasted
 Fermented
 Toasted
 Baked
3. Added Flavour
 Natural Extracted Flavour
 Essential Oil
 Essence
 Extracts
 Synthetic Flavour
 Fruit Flavour
 Savoury Flavour
Natural Flavours
They are usually extremely complex mixtures of many different
substances. Sometimes the flavour of natural flavouring agent may
depend upon a single substance. Eg:- Clove oil flavour is because of
chemical eugenol. It contributes 85% of clove oil.
Or it may be present in extremely small amounts such as citral in oil of
lemon which constitutes 5% of the oil.
Natural flavouring agents are compound of mainly aromatic organic
compounds present as volatile essential oils or as non-volatile
constituents. Such as resins and oleoresins. They are formed in the plant
during normal plant metabolism and remains as such the plant is
harvested.
The aroma of onion, garlic, cabbage is mainly due to Sulphur-containing
compounds.
The flavour and aroma of fruits and vegetables are because of the
presence of volatile organic chemicals such as esters, aldehydes, acids,
alcohols, ketones and ether present as essential oils in natural foods.

Processed Flavour
The flavour that develops during processing by decompositions, the
combination with other compounds, or formation of a new compound.
The following flavours form during processing of various foods.
Flavour due to enzyme action
Vegetable cuts (onions, garlic)……………. Odour is because of
formation of diallyl disulfide.
Flavour produced by microbiological action during fermentation of sugar.
Fermentation
Eg- sugar ——-yeast——>>alchohol
Milk——–bacteria——–>>curd
Milk——–bacteria——>>cheese

Flavour formed during cooking and other heat processing.

Eg:- cooked meat flavour, aroma of freshly baked bread or
roasted Coffee beans
Undesirable flavours caused oxidation eg: rancidity of oil
Added Flavour
Natural flavour or synthetic flavours are often added to food to increase
its acceptability.
Role of added flavours has gained importance with advancement in
technology being used in food industry and development of new products
such as bakery and confectionary items, ready to eat foods, beverage ad
fast food items.
The flavour which is lost during cooking and processing can be replaced
by either of the following methods
Adding natural flavourings and extracts:– Eg:- Natural essence from
fruits, essential oils extracted from spices, Vanilla essence is prepared by
extracting the essential oil from vanilla pod with the channel.
Adding synthetic flavours that consist of a blend of chemical which
smells like the original substances Eg:- Vanillin is the synthetic flavour
instead of vanilla.
Synthetic chemicals are blended to match a natural flavour.
Other substances which contribute towards the flavour of food
are sweeteners and flavour enhances
SWEETENERS- Sweeteners used can be
(i) Natural Sweeteners
 Carbohydrate sweeteners
 Nutritive Sweeteners
(ii) Artificial Sweeteners
 Synthetic Sweeteners
 Non-Nutritive
They do not provide calories. Sugar is added to savoury dishes in minute
amounts to improve the flavour of the dish.

Flavour Enhancer

 They are chemicals which by themselves have little or no odour or

taste.
 When they are added to food, even in small quantities. They bring out
flavour of the food.
 That us they are capable of enhancing, modifying, or intensifying the
original flavour.
The following chemicals are used as flavour enhancers
Monosodium glutamate(MSG)
 Also called as aji-no-moto or Chinese salt
 It is sodium salt of glutamic acid.
 Glutamic acid is present in many foods, its content decreases during
harvesting to processing to processing causing a natural loss of
flavour.
 This can be partly restored by adding MSG to food.
 It draws out the hidden flavour of food and reduces the less desirable
flavours.
 MSG increases salivation and its excessive consumtion leads to a
condition known as “Chinese restaurant Syndrome” in which people
suffer from various symptoms such as a burning sensation, migraine
like symptoms and chest pain
 It is used a flavour intensifier in soups, sauces, gravies, taste maker
and flavourings.
Nucleotides

 They are used as flavour enhancers.

 They are 500 to 100 times stronger than MSG
 MSG & nucleotides are ideally used together in the ratio of 1:50.
 1g of nucleotides is used with 50g of MSG.
 It is used in processed foods such as potato, chips, peanuts, dry and
canned soups, sauces, ketchups etc.
Maltol
 Used as a flavour enhancer for sweet flavours
 It is found in several plants and is formed when cocoa, coffee, and
malt are roasted and in bread when it is baked.
 It is synthesized from soyabean proteins fermentation and used as a
fragrant, caramel flavour addition of fruit based products.
 Also used in cookies, beverages, in instant pudding mix.
Salt
 It is used on food for its flavour, as a preservative and as a dietary
constituent.
 Main role is for salty taste, flavour intensification and as a digestive
stimulant.

Sodium Restricted Flavouring

 Herbs, spices like pepper, dry mustard, paprika, used when salt is
restricted in diet.
 Salt substances are salt which does not contain sodium but contain
potassium or ammonium.
Spices and herbs contribute natural flavour to foods in which they are
used or added to. They are used to enhance the flavor of the food. The
flavour is due to essential oils and other flavour components present in
the plants. Herbs are the leaves of fresh or dried plants, while spices may
be the aromatic part of plants, usually dried buds, fruits roots, bark. they
both have nutritive and medicinal properties and are used in cuisines all
over the world. common herbs- basil, bay leaf, curry leaves, mint,
oregano, parsley, thyme. Common spices- ajwain, asafoetida, fenugreek
seeds, mango powder, turmeric.

Use of Flavour in Food Preprations

Retaining the natural flavour while processing is an art. An understanding

of volatile and non-volatile flavours is necessary for a chef.
Flavour are often lost when food becomes stale, and off flavour develop.
Processing of food results in both development of flavours and loss of
flavour.
Different processes and ingredients used give different flavours to food.
Flavourings agents are widely used in the food industry to :
 Enhance a good flavour –eg: addition of chocolate essences to
chocolate cake.
 Replace flavour lost while processing food.
 Give particular flavour to food.
 Mask some undesirable flavour in order to increase acceptability of
food
Eg:- adding essence to egg not to mask the egg flavour.

Food stuff Flavouring agent

Mint Menthol
Thyme Thymol
Cloves Eugenol
Pepper Piperidine
Butter Diacetal
Orange Limonene
Lemon Citral
Garlic Diallyl disulfide
Turmeric Curcumin

Flavor in different foods-

Tannin- A mixture of strong astringent acids found in plants, particularly
tea leaves, red Grape skins and the bark of trees. It has the ability to
coagulate proteins and is Responsible for the keeping quality of fine red
wines.
Tannic acid- One of the acids in tannin used for flavoring and as a
clarifying agent in beer, Wine, cider, and other brewed drinks.
Caffeine- Coffee owes its characteristic flavor to caffeine although by
itself caffeine without Its aroma has a faint bitter taste. Coffee also
contains alkaloids, volatile aromatic Products and substances belonging
to the phenolic series. It stimulates the central Nervous system. The
composition of coffee is – 15.30%-nitrogenous substances, 11.40%-fatty
matter, 70-2%-caffeine.
Capsaicin-contained in chilies and is responsible for their fiery [Link]
is an oily Substance insoluble in water. The heat of the chilly is measured
in Sackville units.
Sin grin – is present in raw cabbage, which in the presence of heat is
converted to Isothiocyanate and ultimately to hydrogen supplied- a strong
unpleasant smelling Compound. Therefore cabbage should be cooked for
a short time, covered with a Lid.
Alcohol- wine has alcohol which refers to a potable liquid containing
ethyl Alcohol (C6H5OH) it denotes a class of organic compounds
distinguished by the Presence of hydroxyl group. Alcohol is produced as
a result of fermentation.
Condiments
Condiments are aromatic substances added to food to improve its flavor.
The term “seasoning “is applied to substances which are added at the time
of cooking While “condiments” apply to those added at the table to food
already prepared.
Condiments are classified according to their dominant flavors:-
1. Acid- vinegar, lemon juice
2. Bitter (aromatic) – pepper, paprika
3. Bitter- garlic, shallot, wheels onion, spring onion, leeks
4. Fat- oil, butter, fats
5. Readymade condiments –English sauces (Worcestershire, Harvey)
ketchups, curry Powders, prepared mustards, soy sauce etc. 6. Salt
condiments-sodium chloride, sea salt
7. Sweet condiments-sugar, honey.