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Yes.

All colloids are suspensions but not all suspensions are colloids.

A colloidal suspension consists of particles small enough that they will not settle out of the material in which they are suspended.

Oil can be emulsified with a surfactant e.g., detergent to form an emulsion, a type of colloidal suspension. An example of this form of oil/water mixture is mayonnaise.

Homogenization of the butterfat (oil) in milk prevents the butterfat from layering out as you would see in un-homogenized (straight from the cow) milk.

Compare those two systems (mayonnaise and milk) to Italian dressing. No matter how hard or long you shake the bottle, in a short time the oil rises to the top. For a time, the oil was suspended but the droplet size never approached the size needed to form a colloid. See what happens if you put a drop of dishwashing detergent in the bottle of dressing before you shake it...but, don't put it on your salad.

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