Checking the colligative properties of food may be the simplest way to determine the type of dispersion system, due to their impact on food quality. Colligative properties in foods include boiling point, freezing point, osmosis and water activity. The colligative properties in true solutions are strongly affected by the dispersed particles. These properties are slightly affected by the dispersed phase of colloids. The dispersed particles do not affect colligative properties of suspensions. For quick reference, click on Table of Colligative Properties

Click on each colligative property in the left-hand column to learn about it. When you're finished, click on another characteristic of dispersion, or click on Continue.