What defines a suspension in food science?

In food science, a suspension is characterized by being a heterogeneous mixture that includes solid particles dispersed throughout a liquid. The defining feature of a suspension is that it contains larger particles that do not fully dissolve but remain suspended in the liquid. These particles are often large enough to be seen with the naked eye, and they can settle to the bottom if left undisturbed.

The closest match in the choices provided is the mixture with the largest particle size. This emphasizes that suspensions contain particulate matter that is comparatively larger than those found in solutions or emulsions, which typically have smaller particle sizes. This property is fundamental to understanding the behavior of suspensions in various food applications, such as salad dressings or certain sauces.

In contrast, the other options describe different types of mixtures or states. A solution is one where all the particles are completely dissolved, creating a clear liquid, while an emulsion refers to a stable mixture of oil and water, which requires emulsifiers to maintain the dispersion. Lastly, a gel is a semi-solid structure that contains solid particles distributed evenly throughout a liquid, which is different from the larger and often unsettled particles found in a suspension. Understanding these distinctions is essential for proper classification and handling of food mixtures in cooking and food processing.