Plant Oils
- Created by: JessicaGrey
- Created on: 13-04-16 15:10
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- Plant Oils
- Emulsifers
- Oils don't dissolve in water
- eg salad dressings, ice creams, cosmetics and paints.
- Hydrophilic head = Attracted to water
- Hydrophobic Tail = Repels water
- Emulsions are thicker than oil or water
- Give things better texture, coating ability and appearance
- Saturated fats (solid)
- Animal fats eg butter, lard
- Higher melting point
- Less healthy
- No colour change in bromine water
- No double bond
- Unsaturated Fats (oils, liquids)
- Plants eg vegtable oil
- Lower melting point
- More healthy
- Double bond
- Turns bromine water colourless
- Hardening Unsaturated fats
- React with hydrogen in the
presence of a nickel catalyst at about 60 °C.
- Hydrogen adds to the carbon–carbon double bonds.
- hydrogenated oils have higher
melting points so they are solids at room
temperature
- Useful as spreads
- React with hydrogen in the
presence of a nickel catalyst at about 60 °C.
- Vegetable Oils
- Oil can be extracted from some fruits, seeds and nuts
- 1) Fruits/ seeds/ nuts crushed and the pulp squeezed out
- 2) The oil is then removed by pressing (eg. olive oil) or is dissolved in a solvent and then solvent removed by distillation (eg sunflower oil)
- Vegetable oils are important nutrients and provide a lot of energy
- They have higher boiling points than water.
- Food cooked in vegetable oils cook faster than if they were boiled
- Foods cooked in vegetable oils have different flavours than if they were boiled
- Increases the energy that the food
releases when it is eaten (more calories)
- Food cooked in vegetable oils cook faster than if they were boiled
- Increases the energy that the food
releases when it is eaten (more calories)
- Uses: cooking, cosmetics and biofules
- Emulsifers
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