1.1 Vegetable oil do not dissolve in water , if the oil
and water are shaken together a tiny droplets of
one liquid spread through the other liquid forming
a mixture called an emulsion.
1.1.1 Emulsions are more
thicker or more viscous
than the oil or water they
contain. which make them
useful in foods such as
salad dressing and ice
126.96.36.199 there are two type of emulsion. oil droplets in
water and water droplets in a liquid.
2 saturated fat
2.1 unsaturated fat
2.1.1 unsaturated fats have double bonds between
their carbon atoms and they tend to be liquid at
room temperature. this make the oil useful for
3 Vegetable oils are natural oils find in
nuts, seed and some fruit.
4 the oil get extracted by pressing and squishing the oils out.
5 some oils are difficult to be extracted by pressing and
squishing, they get dissolve in a solvent. when the oil
dissolved the solvent removed and water will remove too
to leave the pure vegetable oil.
6 vegetable oils in cooking.
6.1 vegetable oils have higher
boiling point than water. this
mean that food cook at higher
temperature in vegetable oils
than in water.
6.1.1 Also food cooked in vegetable
oil cook faster and have
different smell and flavors from
cooked in water .
188.8.131.52 some vegetable oils contain fatty acids, and they have
only single bounds between their carbon atoms. this type
of oils are saturated , they tend to be solid at room