How To Harden Vegetable Oils Through Hydrogenation

The video tutorial explains margarine as an emulsion of water in oil, stabilized by emulsifiers. It covers the properties of polyunsaturated fats, their hydrogenation process, and how this affects margarine's consistency. The tutorial also discusses margarine's uses, its salt content, and how partial hydrogenation results in different textures. The video concludes with a summary of margarine's composition and properties.

What is the primary characteristic of polyunsaturated fats?

• They have no carbon-carbon double bonds.

• They are solid at room temperature.

• They contain multiple carbon-carbon double bonds.

• They are always saturated.

What happens to vegetable oils when they undergo hydrogenation?

• They harden and become solid at room temperature.

• Their melting point decreases.

• They lose all carbon-carbon double bonds.

• They become more liquid.

How does partial hydrogenation affect margarine?

• It removes all the salt content.

• It allows margarine to be softer and easier to spread.

• It makes margarine unsaturated.

• It makes margarine completely solid.

What gives margarine its salty taste?

• The presence of sugar.

• The addition of salty water droplets.

• The absence of emulsifiers.

• The use of unsaturated fats.

What is the role of emulsifiers in margarine?

• To stabilize the emulsion of water and oil.

• To remove the saltiness.

• To make margarine sweeter.

• To increase the hydrogenation process.