Plant Oils Flashcards

1
Q

Name three sources of plant oils.

A
  • Fruits
  • Nuts
  • Seeds
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2
Q

What are two methods of obtaining plant oil?

A

Crushing and pressing and distillation.

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3
Q

Describe the crushing and pressing method of obtaining plant oils.

A
  • Plant material is crushed.
  • Material is then put between metal plates to squash the oil out.
  • Oil is separated from plant material and water using a centrifuge.
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4
Q

Describe the distillation method of getting plant oils.

A
  • Plant material is heated until oils evaporate.
  • The gas is funnelled down a condenser to turn it back into oil.
  • The condensed oil and water are separated using a separating funnel.
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5
Q

What is usually used to get heat for distillation?

A

Boiling water

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6
Q

What are three uses of plant oils?

A
  • Food
  • Cooking
  • Fuels
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7
Q

Why is plant oil good in food?

A

It’s high in energy and nutrients.

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8
Q

Why are plant oils useful for cooking?

A

They have a high boiling point meaning they can reach high temperatures. They also change the taste and give extra energy.

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9
Q

What are oils and fats made of?

A

Saturated or unsaturated carbon chains.

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10
Q

How many double bonds does a monounsaturated fat have?

A

One

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11
Q

How many double bonds do polyunsaturated fats have?

A

Two or more

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12
Q

What is hydrogenation?

A

The hardening of unsaturated vegetable oils using hydrogen.

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13
Q

What state are unsaturated vegetable oils at room temperature?

A

Liquid

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14
Q

What type of catalyst should be used for hydrogenation?

A

Nickel

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15
Q

What temperature should hydrogenation take place at?

A

60 degrees

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16
Q

Why are hydrogenated oils favoured in industry?

A

They’re cheaper

17
Q

Why are some fats only half hydrogenated?

A

To stop them from becoming too hard.

18
Q

What’s more healthy: vegetable oils or animal fats?

A

Vegetable oils

19
Q

Why do we need emulsifiers?

A

In order to dissolve oils in water as they naturally separate.

20
Q

What are the two types of emulsion?

A

Oil-in-water and water-in-oil.

21
Q

Are emulsions thicker or thinner than water and oil?

A

Thicker

22
Q

Give four examples of foodstuffs that are emulsions.

A
  • Mayonnaise
  • Milk
  • Whipped cream
  • Salad dressing
23
Q

What are two non-foodstuff uses of emulsions?

A

Paints and moisturisers

24
Q

What are the two ends of an emulsifier?

A
  • Hydrophilic (water loving)

* Hydrophobic (water hating)

25
Q

On a diagram, what does the hydrophilic end of an emulsifier look like?

A

Round

26
Q

What are three advantages of emulsifiers?

A
  • Stop foodstuffs separating
  • Give products a longer shelf life
  • Allows companies to reduce fat content in their food
27
Q

What is a disadvantage of using emulsifiers?

A

People can be allergic to certain emulsifiers.