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Colloid vs. Emulsion: Know the Difference

Shumaila Saeed
By Shumaila Saeed || Updated on December 25, 2023
A colloid is a mixture where one substance is dispersed evenly throughout another, while an emulsion is a specific type of colloid where liquid droplets are dispersed in another liquid.
Colloid vs. Emulsion

Key Differences

Colloids are mixtures where tiny particles of one substance are dispersed throughout another substance, while emulsions are colloids specifically with liquids dispersed in other liquids. Both involve one substance being distributed within another.
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In colloids, the dispersed particles can be solid, liquid, or gas, whereas in emulsions, the dispersed phase and the continuous phase are both liquids. This is a key difference in their composition.
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Colloids can be found in various forms like foams, aerosols, and gels, each with different dispersed and continuous phases. Emulsions, however, are always liquid in liquid, such as oil in water.
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Stability varies between colloids and emulsions; colloids can be more stable, whereas emulsions often require stabilizing agents like emulsifiers to prevent separation. This difference highlights their physical properties.
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Examples of colloids include fog (liquid in gas) and jelly (solid in liquid), while examples of emulsions include mayonnaise and vinaigrette, both of which are liquid-liquid mixtures.
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Comparison Chart

Dispersed Phase

Can be solid, liquid, or gas
Always liquid
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Continuous Phase

Can be solid, liquid, or gas
Always liquid
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Types

Includes foams, aerosols, gels, etc.
Specifically liquid in liquid
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Stability

Naturally more stable
Often requires emulsifiers
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Common Examples

Fog, jelly, smoke
Mayonnaise, milk, lotions
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Colloid and Emulsion Definitions

Colloid

Particles in a colloid are microscopic and evenly distributed.
The colloid in this cream helps moisturize the skin.
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Emulsion

A mixture of two liquids that are normally immiscible.
Salad dressing is an emulsion of oil and vinegar.
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Colloid

Colloids are heterogeneous mixtures.
A colloid solution of starch in water turned opaque.
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Emulsion

Often appears cloudy or creamy.
The emulsion in this sauce gives it a creamy texture.
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Colloid

Can be classified based on the state of the dispersed and continuous phase.
Aerosol sprays are colloids with liquid dispersed in a gas.
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Emulsion

Can separate over time without an emulsifier.
The homemade vinaigrette emulsion separated overnight.
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Colloid

A system in which finely divided particles, which are approximately 1 to 1,000 millimicrons in size, are dispersed within a continuous medium in a manner that prevents them from being filtered easily or settled rapidly.
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Emulsion

Requires an emulsifying agent to remain stable.
Mayonnaise is an emulsion stabilized with egg yolk.
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Colloid

The particulate matter so dispersed.
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Emulsion

Common in culinary, cosmetic, and pharmaceutical products.
The lotion is an emulsion that combines oil and water.
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Colloid

The gelatinous stored secretion of the thyroid gland, consisting mainly of thyroglobulin.
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Emulsion

A suspension of small globules of one liquid in a second liquid with which the first will not mix
An emulsion of oil in vinegar.
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Colloid

Gelatinous material resulting from degeneration in diseased tissue.
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Emulsion

A photosensitive coating, usually of silver halide grains in a thin gelatin layer, on photographic film, paper, or glass.
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Colloid

Of, relating to, containing, or having the nature of a colloid.
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Emulsion

A stable suspension of small droplets of one liquid in another with which it is immiscible.
Mayonnaise is an emulsion where egg is used to keep oil and water mixed.
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Colloid

Glue-like; gelatinous.
Colloid tumours
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Emulsion

(chemistry) A colloid in which both phases are liquid.
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Colloid

(chemistry) A stable system of two phases, one of which is dispersed in the other in the form of very small droplets or particles.
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Emulsion

(photography) The coating of photosensitive silver halide grains in a thin gelatine layer on a photographic film.
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Colloid

(meteorology) An intimate mixture of two substances, one of which, called the dispersed phase (or colloid), is uniformly distributed in a finely divided state throughout the second substance, called the dispersion medium (or dispersing medium).
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Emulsion

Any liquid preparation of a color and consistency resembling milk; as: (a) In pharmacy, an extract of seeds, or a mixture of oil and water united by a mucilaginous substance. (b) In photography, a liquid preparation of collodion holding salt of silver, used in the photographic process.
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Colloid

(geology) A particle less than 1 micron in diameter, following the Wentworth scale
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Emulsion

(chemistry) a colloid in which both phases are liquids;
An oil-in-water emulsion
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Colloid

Resembling glue or jelly; characterized by a jellylike appearance; gelatinous; as, colloid tumors.
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Emulsion

A light-sensitive coating on paper or film; consists of fine grains of silver bromide suspended in a gelatin
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Colloid

A substance (as albumin, gum, gelatin, etc.) which is of a gelatinous rather than a crystalline nature, and which diffuses itself through animal membranes or vegetable parchment more slowly than crystalloids do; - opposed to crystalloid.
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Colloid

A gelatinous substance found in colloid degeneration and colloid cancer.
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Colloid

A mixture with properties between those of a solution and fine suspension
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Colloid

A mixture where one substance is dispersed evenly throughout another.
Milk is a colloid of fat droplets in water.
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Colloid

Exhibits the Tyndall effect where light scatters in the colloid.
The colloid's scattering of light made the beam visible.
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Repeatedly Asked Queries

Can colloids scatter light?

Yes, they exhibit the Tyndall effect.
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Are all emulsions colloids?

Yes, all emulsions are a type of colloid.
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Do emulsions always need emulsifiers?

Typically, to maintain stability.
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Are colloids always heterogeneous?

Yes, they are heterogeneous mixtures.
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Can oil and water form an emulsion?

Yes, with an appropriate emulsifier.
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Can colloids be gases?

Yes, in the form of aerosols.
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What are common emulsifiers?

Egg yolk, lecithin, and soap.
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What is an emulsion?

A liquid-liquid colloid requiring an emulsifier.
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What makes an emulsion stable?

Emulsifiers that prevent separation.
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Is milk an emulsion?

Yes, milk is an oil-in-water emulsion.
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What defines a colloid?

Tiny particles evenly dispersed in another substance.
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Are emulsions used in cosmetics?

Yes, in creams and lotions.
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Can colloids be found in nature?

Yes, like fog or clouds.
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Are jellies colloids?

Yes, they are solid-liquid colloids.
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What is a foam?

A colloid of gas in a liquid or solid.
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How are emulsions in food stabilized?

With natural or synthetic emulsifiers.
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Can colloids be separated easily?

Not easily, due to the small size of particles.
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What's the difference in appearance between colloid and emulsion?

Emulsions are often creamy or cloudy, while colloids vary widely.
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Is butter an emulsion?

Yes, it’s a water-in-oil emulsion.
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Do all colloids look the same?

No, they vary in appearance based on composition.
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Shumaila Saeed
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Shumaila Saeed
Shumaila Saeed, an expert content creator with 6 years of experience, specializes in distilling complex topics into easily digestible comparisons, shining a light on the nuances that both inform and educate readers with clarity and accuracy.

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