Thames & Kosmos Candy Chemistry handleiding

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Thames & Kosmos

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Handleiding

You already learned about solutions. But

what happens when you mix a substance into

another and it doesn’t dissolve? A suspension

is a mixture of substances that do not

dissolve into each other, but rather one

substance is held within the other. Over time

the substances will separate. Solutions are

therefore more stable than suspensions:

Once dissolved, the solute will remain in the

solution indeﬁnitely.

You can, however, treat suspensions to make

them permanent. Permanent suspensions are

called colloids. Colloids can be solid, liquid, or

gas. For example, milk is a liquid colloid, in

which butterfat globules are permanently

suspended in a water-based ﬂuid. A colloid

composed of a liquid suspended in another

liquid is called an emulsion. Examples of

emulsions include butter, jelly, salad dressing,

and milk. Emulsiﬁers are substances used to

make solutions permanent, including egg

yolks, honey, and soy lecithin. You can ﬁnd

these in the ingredients lists of many

chocolates and candies.

Colloids play a huge role in the candy world

because they give foods special textures.

Marshmallows, nougats, meringues, and

solid foams are examples of colloids in which

a gas is suspended inside a solid. Gelatins and

gummies are examples of liquid-in-solid

colloids. Whipped cream is an example of a

gas-in-liquid colloid. Ice cream is an example

of a liquid-in-solid colloid that transforms

into a liquid-in-liquid colloid as the ice melts.

YOU’RE

SUSPENDED!

← Marshmallows

← Meringues

← Whipped cream

Nougat →

Gummy bears →

Ice cream →

CHECK IT OUT

Organic Chemistry | 37

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