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Plant oils

Plant oils. Everyday emulsions. Shake it up. How can we mix oil and water? What will happen when we shake the tubes? How could we make the separate liquids mix?. Smooth operator. Texture of food is very important Ice cream, mayonnaise etc. Mixture of oil and water – don’t mix!

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Plant oils

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  1. Plant oils Everyday emulsions

  2. Shake it up • How can we mix oil and water? • What will happen when we shake the tubes? • How could we make the separate liquids mix?

  3. Smooth operator • Texture of food is very important • Ice cream, mayonnaise etc. • Mixture of oil and water – don’t mix! • Can be persuaded • Very small droplets of oil • Spread throughout water • Emulsion • Milk

  4. Mayonnaise • Made from water and oil • Both runny • Mayonnaise is not runny…? • 3rd ingredient = egg yolk • Stops oil and water from separating • Emulsifier • Sauce stays thick and smooth

  5. Emulsifiers

  6. What is an emulsifier? • Challenge question – How does an emulsifier help to keep a sauce creamy and smooth?

  7. Making Mayo • Follow recipe to produce a tasty treat.

  8. Ice cream • Ice cream – even more complicated • Air is beaten in to produce a foam • Stabilisers and Thickeners added • Substances with molecules which trap air • Emulsifiers needed to keep water and fat together while they freeze • Water would freeze first = crunchy ice cream

  9. Emulsion paint • Emulsion paint is NOT an emulsion! • It is a powder suspended in a liquid • Colloid

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