Topic 6- Plant Oils and Emulsions

Topic 6- Plant Oils and Emulsions, C1 AQA revision notes

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  • Created on: 13-06-12 17:46
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Extraction of Plant Oils
Extraction of Oils from Seeds and Drupes (e.g. Olives)
1) The Plants are harvested.
2) They are taken to a factory to be crushed.
3) They are pressed and the oil is squeezed out.
4) Impurities are filtered out.
5) Water and solvents are removed through distillation.
Extraction of Oils from Lavender
1) Lavender is cut and taken to a factory
2) The lavender is boiled in water.
3) The oil and water evaporate.
4) The gasses are collected and condensed.
5) The solution is filtered to remove any solids.
6) Oil and water separate into layers and the water is drained
away.
Benefits of Vegetable Oils in Food
Vegetable Oil Fuels
Rapeseed and soybean oil can be processed and turned into
Biodiesel.
Hydrogenation

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Oils are made of mainly unsaturated
hydrocarbons with a few saturated
hydrocarbons. Unsaturated fats have
a low melting point so they are too
runny to use on things like toast.
So, we hydrogenate them.
1) We react Hydrogen with the Oil
at 60C in the presence of a nickel
catalyst.
2) The Double bonds of the unsaturated hydrocarbons break.
3) The Hydrogen joins on to them, increasing the amount of
saturated hydrocarbons and making it more spreadable.…read more

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Milk (OilinWater)
Single cream
Double cream
Whipped cream
Ice cream
Moisturising lotion
Cosmetics
Emulsifiers
Oil and water emulsions will naturally separate out we use
emulsifiers to keep them together.…read more

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Emulsions have a longer shelf life because
they do not separate out
Food can be low in fat yet still have a good
texture.
Egg yolk is often used as an emulsifier so
people who are allergic need to check ingredients very
carefully.…read more

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