A protein mixed with another substance forms which type of dispersion?

When a protein is mixed with another substance and forms a colloidal dispersion, this means that the protein molecules are dispersed throughout the other substance, creating a mixture that does not allow the protein to settle out. Colloidal dispersions have particular characteristics; the particles are larger than simple molecules but small enough to remain suspended without immediately settling to the bottom. This type of dispersion is commonly seen in food systems such as milk, where proteins are dispersed in water, making it unclear and giving it a stable appearance.

In contrast, a suspension would involve larger particles that can settle out over time, while an emulsion refers specifically to a mixture of two immiscible liquids, typically oil and water, stabilized by emulsifiers. The term "true" does not apply to this context as it does not define a type of dispersion. Understanding these distinctions helps in identifying how proteins interact with other substances in various food applications.