Plant Oils

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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


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