Chemistry-Plant oils

Plant oils

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Plant oils

Extracting vegetable oil 

  • Vegetable oils can be extracted from seeds, nuts and fruits by pressing or by distillation
  • Vegetable oils produce nutrients and a lot of energy. They are important foods and can be used to make biofuels
  • Unsatured oils contain carbon-carbon double bonds (C=C) and so they decolourise bromine water
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Plant oils

Cooking with vegetable oils

  • Vegetable oils are useful in cooking because of their high boiling points
  • Cooking in oil increases the enegry 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 soilids at room temperature that are suitable for spreading
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Plant oils

Everyday emulsions

  • Oils do not dissolve in water but oils and water can be used to produce emulsions. These have special properties
  • Emulsion made from vegetable oils are used in many foods
  • Emulsifiers stop oils and water from seperating into layers
  • Emulsifiers have molecules in which one part is hydrophobic and on epart is hydrophilic
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Plant oils

Food issues

  • Vegetable oils are high in energy and provide nutrients
  • Vegetable oils are beliebed to be better for health than saturated fats
  • Emulisifiers improve the texture of foods enabling water and oil to mix. This makes fatty food more palatable and tempting to eat
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