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What do all vegetable oils contain?

Why does cooking in oil differ to cooking in water?

Are chemical bonds broken when vegetable oils melt?

How can the boiling point of vegetable oils be increased?

What is replaced during hardening?

What conditions are required for hardening?

What are vegetable oils hardened by hydrogenation called?

What is an emulsion?

What do emulsifiers do?

Give some examples of everyday emulsions?