One type of colloid often encountered in cooking are hydrocolloids. These are gels (solid) or sols (liquid) made of particles dispersed in water. Gelatin is a sol when hot, and a gel when cooled. ... If the particles are too large, instead of a stable colloid, we get a suspension.
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Answer:
For me Yes
Explanation:
One type of colloid often encountered in cooking are hydrocolloids. These are gels (solid) or sols (liquid) made of particles dispersed in water. Gelatin is a sol when hot, and a gel when cooled. ... If the particles are too large, instead of a stable colloid, we get a suspension.