Plant oils and their uses

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

Resource summary

	Created by cerys.williams over 10 years ago