8983710
Beschreibung
Karteikarten von Natalia Cliff, aktualisiert more than 1 year ago
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Erstellt von Natalia Cliff
vor mehr als 7 Jahre
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| Frage | Antworten |
| What do you extract vegetable oils from? | Some fruits, seeds and nuts are rich in oil |
| How does one extract vegetable oils? | -Plant material is crushed -Oil is removed by pressing -Or by distilation -Water and othe rimpurities are removed |
| Why are vegetable oils useful? | Vegetable oils are useful foods and fuels as they provide a lot of energy. They also provide us with nutrients |
| What are the pros and cons of cooking with vegetable oils? | -Higher boiling point than water so can cook food at higher temperatures -Quicker cooking -different flavour -Crispy -Softer on the inside -More energy =( |
| What are emulsions? | droplets of oil in water or droplets of water suspended in oil |
| What are the properties of emulsions? | -Thicker than either oil or water -provide better texture -better coating -better appearance |
| What are emulsions used for? | -salad dressings -ice cream -paint -cosmetics |
| What are emulsifiers used for? How do they work? | Emulsifiers are used to create more stable emulsions. They have a hydrophilic head that attaches itself to water and a hydrophobic end that attaches itself to the oil |
| What are unsaturated vegetable oils? How can they be detected? | Unsaturated vegetable oils have a double carbon bond and can be tested for as they turn bromine water from orange to colourless |
| Describe the process of hardening? | unsaturated vegetable oils are: -Reacted with hydrogen -At 60 C -With a nickel catalyst -Hydrogen adds to the carbon bonds Called hydrogenation |
| Why do we harden vegetable oils? | saturated vegetable oil have a higher melting point so they are solid at room temperature and can be used for spreads, cakes and pastries |
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