Many foods involve complex suspensions of assorted particles in a Newtonian liquid or viscoelastic continuous medium. In this work, we study the case of suspensions of non-Brownian non-interacting rigid particles: starch, embedded in a soft solid: a colloidal lipid gel. We relate the macroscopic properties of the suspensions to the mechanics of the colloidal gel and the particle volume fraction. As particle volume fraction increases, the suspension gradually stiffens and becomes brittle as the system approaches its maximum packing fraction, the latter determined empirically by a Krieger-Dougherty type law. The elastic modulus, yield stress and yield strain are interrelated through simple scaling laws from micromechanical homogenization analysis of hard spheres isotropically-distributed in yield stress fluids. These laws enable estimation of nonlinear properties from linear properties at modest and finite deformations.

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