Colloid
Japanese: コロイド
A state where fine particles are stably dispersed in a liquid. Miso's smooth texture and the turbidity of miso soup originate from colloidal states.
A colloid is a state where fine particles (1 nm to 1 μm) are dispersed in a solvent, remaining stably suspended without settling. Milk, mayonnaise, fog—many everyday phenomena are colloids.
Miso is a colloidal food system. Soy-derived protein particles, lipid microdroplets, and polysaccharides dispersed in water create its characteristic viscosity and mouthfeel. Miso settling in soup when left standing occurs as colloidal stability breaks down.
As aging progresses and protein breakdown advances, colloidal particles shrink, transforming miso into a smoother texture. From a colloid chemistry perspective, miso aging can also be understood as 'changes in a dispersion system.' Expert understanding becomes the key to expanding fermentation's possibilities.