Plant Oils
- Created by: Ellie cooper
- Created on: 02-12-12 17:53
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- Plant oils
- Extracting vegetable oil
- Vegetable oils can be extracted from seeds, nuts and friuts by pressing or by distillation
- Vegetable oild provide nutrients and a lot of energy. They are important foods and can be used to make biofuels
- Unsaturated oils comtain carbon-carbon double bonds(C=C) and so they decolourise bromine water
- Cooking with vegetable oils
- 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 hydrgoen at 60 degreess with a nickel catalyst. This makes them solods at room temperature that are suitable for spreading
- Everyday emulsions
- Oils do not dissolve in water but oils and water can be used to produce emulsions. These have special properties
- Emulsions made from vegetable oils are used in many foods
- Emulsifiers stop oil and water from seperating into layers
- Emulsifiers have molecules in which one part is hydrophobic and one partt is hydrophillic
- Food issues
- Vegetable oils are high in energy and provide nutrients
- Vegetable oils are believed to be betterfor health then saturated fats
- Emulsifiers improve the texture of foods enabiling water and oil to mix. This makes fatty foods more palatable and tempting to eat
- Extracting vegetable oil
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