C1.6 - Plant Oils
- Created by: alishamunson
- Created on: 08-05-17 18:43
View mindmap
- C1.6 - Plant Oils
- 6.1
- Vegetable oils can be extracted from seeds, nuts and fruits by pressing or by distillation.
- Vegetable oils provide nutrients and a lot of energy. They are important foods and can be used to make biofuels.
- Unsaturated oils contain carbon-carbon double bonds (C=C) and so they decolourise bromine water.
- 6.2
- Vegetable oils are useful in cooking because of their high boiling points
- Cooking in oil increases the energy content of foods and changes the flavour, colour and texture of the food.
- Vegetable oils can be hardened by reacting them with hydrogen at 60 degrees with a nickel catalyst.
- This makes them solids at room temperature that are suitable for spreading.
- 6.3
- Emulsions made from vegetable oils are used in many foods.
- Emulsifiers stop oil and water from separating
- Emulsifiers have molecules in which one part is hydrophobic and one part is hydrophilic.
- Oils do not dissolve in water but oils and water can be used to produce emulsions.
- 6.4
- Vegetable oils are high in energy and provide nutrients.
- Vegetable oils are believed to be better for health than saturated fats.
- Emulsifiers improve the texture of foods enabling water and oil to mix.
- This makes fatty foods more parable and tempting to eat.
- 6.1
Comments
No comments have yet been made