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Syneresis

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syneresis [sə′ner·ə·səs]
(chemistry)
Spontaneous separation of a liquid from a gel or colloidal suspension due to contraction of the gel.
Syneresis 

a spontaneous contraction of a jelly or gel accompanied by exudation of the liquid. Syneresis occurs as a result of a closer packing of the three-dimensional structural network, which in jellies is formed by macromolecules and in gels by particles of the disperse phase. During syneresis, the structured system is converted into a thermodynamically more stable state. Syneresis is one manifestation of aging or “ripening” in different types of disperse structures, as well as in polymer and biological systems. It has considerable practical significance in the preparation of food products (cheese, cottage cheese), in rubber technology (preparation of latex products), and in the formation of chemical fibers from spinning solutions.
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The extent that syneresis occurred in the sauce was negligible when the sauce was refrigerated at 4 C for up to three weeks, and it remained stable for up to 12 weeks.
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Comments: Improves long wear, durability, gloss and color adhesion in lip formulations while also reducing syneresis.
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