Margarine and chemistry

In the April 2006 issue of ChemMatters, I found an member causalityize Bread-and-butter issues, the alchemy of margarin which is of great relevance to what I prefer 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 situation of chemistry in the validation of margarin and how several chemical substance compounds such as addictives post to its taste. What is margarine in this representative? In chemistry terms, margarine is no more than a piss-in- embrocate emulsion. T here are mainly three types of margarine: Firstly, the hard, uncoloured margarine for cooking or baking, which contains a graduate(prenominal) coincidence of tool fat. Secondly, the Traditional margarines theatrical role for spreading on toast, which contain a relatively high percentage of pure fats and are made from eith er animal or vegetable oils. Lastly, 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 ponder to appear as two complexify layers instead? However, here comes the magic of chemistry which I have just notice 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 crop? An emulsifie r has a hydrophilic part that is attracted t! o 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 wetting agent which has a long hydrocarbon tail that is soluble in the... If you lack to get a full essay, order it on our website: OrderCustomPaper.com

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