1. Finishing off from last time

2. Fatty Acids
The long fatty acid chains stop vegetable oils dissolving in water
The fatty acids in some vegetable oils are saturated, and only have single bonds between their carbon atoms
Saturated oils tend to be solid at room temperature, and are sometimes called vegetable fats instead of oils
Lard is an example of a saturated oil

3. Fatty Acids
The fatty acids in some vegetable oils are unsaturated, and have double bonds between some of their carbon atoms
Unsaturated oils tend to be liquid at room temperature, and are useful for frying food
They can be divided into two categories: -
Monounsaturated fats have one double bond in each fatty acid
Polyunsaturated fats have many double bonds

4. Unsaturation
The carbon-carbon double bonds in unsaturated oils can be detected using the elements bromine or iodine – these elements react with the double bonds in the oils, and the more double bonds there are, the more bromine or iodine is used up
Unsaturated fats can be tested for using a simple test with bromine water – bromine water is a dilute solution of bromine, which is normally orange- brown in colour which becomes colourless when shaken with an alkene, or with unsaturated fats
When shaken with alkanes or saturated fats, its colour remains the same

5. Unsaturation
Quick Practical: Use Bromine water to test for saturation of the products on the side

6. Cooking With Vegetable Oils

7. Cooking With Vegetable Oils
Friday, April 21, 2017
Cooking With Vegetable Oils
To know how plant oils are useful in cooking

8. Recap
The fatty acids in some vegetable oils are saturated – how many bonds do they have between their carbon atoms?
Saturated oils have single bonds between their carbon atoms – they tend to be solid at room temperature (e.g. lard)
The fatty acids in some vegetable oils are unsaturated – how many bonds do they have between their carbon atoms?
Unsaturated oils have double bonds between some of their carbon atoms – they tend to be liquid at room temperature and can be divided into two categories: -
Monounsaturated fats have one double bond in each fatty acid
Polyunsaturated fats have many double bonds

9. Hydrogenation
During hydrogenation, vegetable oils are hardened by reacting them with hydrogen gas at about 60ºC (this increases their melting point)
A nickel catalyst is used to speed up the reaction – the double bonds are converted to single bonds by the hydrogenation
This causes unsaturated fats to be made into saturated fats…

10. Hydrogenation
Saturated vegetable oils are solid at room temperature, and have a higher melting point than unsaturated oils
This makes them suitable for making margarine, or for commercial use in the making of cakes and pastry

11. Cooking In Oil & Water
Complete the cooking in oil and water experiment

12. Cooking In Oil & Water
The temperature that a liquid boils at depends on the size of the forces between its molecules – the bigger these forces the higher the liquid’s boiling point
The molecules in vegetable oils are much bigger than water molecules (so their boiling point is much higher)
Cooking food causes permanent changes to occur to the food – cooking in vegetable oils causes different reactions to the food as the temperature is so much higher (often the food cooks more quickly, turns a different colour on the outside and becomes crisper)
Also cooking in oil can cause the food to absorb some of that oil meaning the energy content of the food is much higher (one reason why fried food can be bad for you)!

13. Cooking In Oil & Water

14. Energy
Vegetable oils are important nutrients and provide a lot of energy.
Vegetable oils are also used as fuels for vehicles (some of this biodiesel is made from waste cooking oil and rapeseed oil with benefits as these fuels are carbon neutral)
It can be questioned how ethical it is to use food crops in this way, instead of using them for feed when famine is still a global problem…

15. Emulsifier molecule – hydrophilic head and hydroscopic tail
Emulsions
Vegetable oils do not dissolve in water – if a mixture of oil and water is shaken, then left to stand, eventually a layer of oil will form on the surface of the water
Emulsifiers can be added to the oil and water, causing an emulsion to form (a mixture of the two)
Emulsions are more viscous than oil or water on their own, and contain tiny droplets of one of the liquids spread through the other liquid
Emulsifier molecule – hydrophilic head and hydroscopic tail
Oil
droplet
Water

16. Oil Droplets In Water Examples of oil droplets in water: - Egg yolk
Milk
Ice cream
Salad cream
Mayonnaise

17. Water Droplets In Oil Examples of water droplets in oil: - Margarine
Butter
Skin cream
Moisturising lotion

18. Trans Fats
Partially hydrogenated vegetable oils may contain trans fats
These are thought to cause health problems such as heart disease in humans, and food manufacturers are being encouraged to reduce the amount of them in our food…