Margarine and chemistry

In the April 2006 issue of ChemMatters, I found an member germize Bread-and- cover issues, the alchemy of margarin which is of great relevance to what I learn estimable studied in the topic of organic chemistry. The author of this article is Andrew Parsons, who is currently a senior lecturer in the section of Chemistry, University of York. This article in the first place discusses the use of chemistry in the validation of marge and how several chemic compounds such as addictives post to its taste. What is margarine in this encase? In chemistry terms, margarine is no more than a peeing-in- embrocate emulsion. Thither are mainly three types of margarine: Firstly, the hard, uncoloured margarine for cooking or baking, which contains a graduate(prenominal) semblance of tool fat. Secondly, the Traditional margarines theatrical role for spreading on toast, which contain a relatively high percentage of virgin fats and are made from either animal or veggie oils. Last ly, the margarines high in mono- or poly-unsaturated fats, which are made from safflower, sunflower, soybean, cottonseed, or olive oil, and which are state to be healthier than butter or other types of margarine. If margarine is said to be an emulsion, arent it count on to appear as two complexify layers instead? However, here comes the magic of chemistry which I have just sight as well!

The oils and the water in margarine are in fact held together and stop from separating by a supporting structure of solid fats and emulsifiers. So how hardly does an emulsifier consummation? An emulsifier has a hydrophilic part that is attracted to water and a aquaphobic! part that is attracted to oil. This makes it soluble in both the oil and the water phases. This works with the same principle as a surface-active agent which has a long hydrocarbon tail that is soluble in the... If you emergency to get a full essay, order it on our website: OrderCustomPaper.com

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