Jelly, Butter, Cheese are the examples of which type of colloid?

Gel

The correct answer is option 2. Gel.

Let us delve into the explanations for each:

1. Jelly: Jelly is a gel, which is a type of colloid. In the case of jelly, the liquid phase (usually fruit juice) is dispersed in a solid matrix of pectin, sugar, and sometimes other additives. The combination of these components creates a semi-solid structure that gives jelly its characteristic texture.2. Butter: Butter is an example of a water-in-oil emulsion, which is a type of colloid. In butter, water droplets are dispersed in a continuous matrix of fat. The emulsifying agent in butter is the milk proteins. This colloid gives butter its creamy consistency.

3. Cheese: Cheese is another example of a gel. It starts as a liquid (milk), and through the process of coagulation, the proteins in the milk form a solid network that traps the liquid (whey). The coagulation process, often aided by the addition of rennet or other coagulating agents, transforms the liquid milk into a solid gel, which is then further processed to create the variety of cheeses.

In all these cases, the dispersed phase (liquid) is mixed with the continuous phase (solid or fat) to create a colloid with specific properties, such as texture, consistency, and taste. The nature of the colloid varies depending on the specific food product and the process used to create it.