The energy content of foods and changes the flavour, colour and texture of the food.
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What happens to vegetable oils when they react with hydrogen at 60 degrees C with a nickel catalyst?
They can become hardened/hydrogenated.
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How can vegetable oils become hardened?
By reacting them with hydrogen at 60 degrees C with a nickel catalyst.
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What is the purpose of hardening vegetable oils?
This makes them solids at room temperature that are suitable for spreading, and to make pastries and cakes that require solid fats.
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What happens to the bonds within the molecules of unsaturated oils when reacted with hydrogen?
Some or all of the carbon-carbon bonds become single bonds.
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What is the the reaction of unsaturated oils with hydrogen called?
Hydrogenation.
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How is hydrogenation done?
Vegetable oil is reacted with hydrogen at 60 degrees C using a nickel catalyst.
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How does oil having a high boiling point benefit cooking?
Increasing the temperature makes chemical reactions go faster, so food cooks faster in oil than in water.
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Why are many of the foods from fast food outlets cooked in oil?
Cooks faster then in water, tastes better, improves the colour, better texture.
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What is meant by hardening vegetable oils?
Unsaturated oils are hydrogenated or reacted with hydrogen (at 60 degrees C with a nickel catalyst) so they become saturated and this increases their melting points so they are solids at room temperature.
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Other cards in this set
Card 2
Front
What does cooking in oil increase?
Back
The energy content of foods and changes the flavour, colour and texture of the food.
Card 3
Front
What happens to vegetable oils when they react with hydrogen at 60 degrees C with a nickel catalyst?
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