1. Plant Oils Where do the following come from?

2. There are many types of vegetable oil
Peanut oil
Sunflower oil
Olive oil
Palm oil
Soybean oil
Coconut oil
Rapeseed oil

3. PLANT/VEGETABLE OILS
Oils can be extracted from plant fruits/seeds /nuts.
This can be done by:
1. Crushing the seeds/plant material.
2. Pressing the seeds to remove the oil, OR distillation.
4. Removal of water and other impurities.

4. There are 2 ways of extracting the oil from plants
One; pressing – seeds are firstly crushed  pressed to extract the oil e.g. sunflower oil

5. There are 2 ways of extracting the oil from plants
Two; using distillation
– Plants/seeds crushed
Mixture mixed with water
Oil floats to top (impurities removed)
Oil placed in distillation flask
Oil mixture is heated
Oil evaporates
Oil is collected by condensing it. e.g. lavender oil

6. A) 3 B) 2 C) 4 D) 1

7. WHY ARE VEGETABLE OILS IMPORTANT?
Used as Fuels
E.g. Biodiesel fuel (providing energy for heating systems, fuel for vehicles etc.)
2. Foods
E.g. Lots of foods contain vegetable oils. These are a rich source of energy and nutrients

8. Cooking food in vegetable oil – why bother?
Oil boils at a higher temperature than water so food can be cooked at a higher temperature so it cooks ___________.
Do you prefer boiled potatoes OR chips?
Cooking in oil also gives different flavours.

9. BUT what are the drawbacks if any?
Cooking in oil = more energy = can lead to weight gain as stored as body fat if not respired (burned off).
Cooking with unsaturated fats (found in vegetable oils) can lower the risk of heart disease by reducing ‘bad’ cholesterol. Unlike animal (saturated) fats that increase the risk of heart disease.

10. Vegetable Oils
What do you think is meant by an unsaturated vegetable oil?
How could you test for the presence of unsaturated vegetable oils?
HOW?

11. What the difference? Which is more healthier? Why?
Saturated Fat
Unsaturated Fat
Heathier – poly
is the best
Butter
Sunflower Oil
How do we test for unsaturation?

12. Emulsions
Oils WILL NOT dissolve in water, although we can produce EMULSIONS, which are mixtures of oil and water. E.g.
COSMETICS
SALAD DRESSING
ICE CREAM
EMULSION PAINTS

13. Emulsions
Emulsions are thicker than oil and water and have a number of uses determined by their properties.
Emulsions provide better texture, coating ability and appearance.

14. Oil and water are immiscible (they do not mix)
Oil and water are immiscible (they do not mix). To make them mix we need an emulsifier.
The subsequent produce is called an emulsion.
Emulsions in every day life are;
Milk
Mayonnaise
Ice cream
Salad cream
Salad dressing.
Emulsifiers keep the oil and water together. Without one you would see blobs of fat floating around!

15. Emulsifiers
Emulsifiers are chemicals added to oil and water to emulsify the mixture. ALL emulsifiers have specific properties.

16. The properties of emulsifiers allows the oil (or water) to form droplets and spread out throughout the mixture, forming an emulsion.