Is apple juice a suspensions and colloids?

Apple juice is considered a colloidal suspension or emulsion rather than a true solution. It consists of small particles of pulp, flavour compounds, and other natural components dispersed throughout the liquid in a semi-stable manner. These suspended particles range in size from 1 to 1000 nanometers and can remain suspended due to Brownian motion and repulsive forces between the particles.

In apple juice, the suspended particles include tiny bits of fruit pulp, cellulose fibers, proteins, and polyphenols (such as flavonoids and phenolic acids). These particles remain evenly distributed throughout the liquid with gentle shaking or mixing. However, if left undisturbed for extended periods, sedimentation (settling) may occur, and a layer of sediment may form at the bottom of the container.