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Vegetable oils
Oils extracted from plants.
Unsaturated oils
Oils which contain carbon-carbon double bonds.
Bromine water
The test for unsaturated hydrocarbons (turns colourless).
Hardening
Replacing some carbon-carbon double bonds with single bonds.
Hardening oils (b.p.)
Increases the boiling point.
Hydrogenated oils
oils that have been hardened.
Emulsion
A mixture of liquids that do not dissolve in each other.
Emulsifier
A substance which helps keep immiscible liquids mixed.
immiscible
cannot mix
miscible
can mix
hydrophobic
Repelled by water, has no charge.
hydrophilic
attracted to water, has a small charge.
food additive
a substance that improves the taste, preservation, texture or appearance of food.
E numbers
The number assigned to a food additive that has been approved for use in Europe.
