Zusammenfassung der Ressource
Plant oils and their uses
- Vegetable oils
- Obtained from plants
- They are used in margarine
- Found in some seeds, nuts and fruits
- The plant is squashed and crushed to extract the oils
- Molecules of vegetable oils consist of glycerol and fatty acids
- In cooking
- Vegetable oil has a higher boiling point then water
- Food is cooked quicker I vegetable oil then in water
- Diet
- Vegetable oils are a source of energy in the diet
- People who eat to much can become overweight
- Fatty acids in some oils are saturated
- These are solid at room tempreture and are known as Vegetable fats
- These have single bonds between the carbon atoms
- Fatty acids in some oils are unsaturated
- These are liquid at room tempreture and are useful for frying
- These have double bonds between the carbon atoms
- These are healthier
- Emulsions
- If oil and water is shaken together it mixes to form an emulsion
- milk, ice cream, salad cream, mayonnaise, margarine, butter, skin cream, moisturising
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