What type of colloidal is tomato ketchup?

Tomato ketchup is primarily a colloidal suspension, specifically an example of a sol. In this case, the solid constituents, such as tomato solids, are dispersed in a liquid phase, predominantly water and vinegar. The viscosity and stability of ketchup are enhanced by the presence of thickeners like xanthan gum, which helps prevent the separation of its components. Overall, ketchup's properties make it a stable and easily spreadable condiment.