Dispersions, emulsions, and colloidal systems undergo textural changes during storage as with any other food group, but the nature of these changes is different due to their unique structure. A dispersion is a two-phase system made up of a continuous and a dispersed phase. Colloids are a type of dispersion, but with a dispersed component too small to be detected under the light microscope. Emulsions are colloidal dispersions of liquids in liquids. The physicochemical laws and factors governing the stability of these systems are well known.
