Lyophilicity

A curious phenomenon is lyophilic adsorption: you place a piece of chocolate on a newspaper, pour in a little water and watch how after a while, along with the chocolate splashes, a thin layer of small brown particles remains on the newspaper, which you just want to eat. What's the matter?

Turns out

Lyophobicity is the property of a substance to repel liquids. But lyophilic substances love water, oils and any other liquids. This can be easily observed on any fruit or vegetable. They feel dry to the touch, but when immersed in water they become moist. Lyophobia often results in tasteless fruits.

God forbid that you eat a cake made from flour with the addition of confectionery fat (or any other confectionery product) put into a still hot oven after baking, so the flour products are very sticky to your hands and stick to each other.

Lyophilic materials have the ability to absorb water like sugar, but do not always dissolve in it. Water penetrates into the pores of the hygroscopic body, which is in constant contact with the environment, and it can be dissociated (split into ions), and only a small amount of water remains inside the surface.

Lyophilic products are those containing a significant amount of bound hydrogen, which include sorbents, ion exchangers, and hydrosorbents. These also include chemical products obtained from natural and synthetic materials (clay, rubber, zeolites).