QUIZ 16a. Hydrogenated vegetable oil and food additives

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   additives      analysis      appearance      artificial      catalyst      chromatography      colourless      colours      detected      double      hardened      higher      hydrogen      identified      ingredients      margarine      nickel      orange      permitted      shelf-life      solids      spreads      taste      unsaturated   
(a) Vegetable oils that are contain carbon-carbon bonds.

(b) These can be by reacting with bromine or iodine e.g. unsaturated oils turn bromine water from to .

(c) Vegetable oils that are unsaturated can be hardened by reacting them with in the presence of a at about 60 °C.

(d) The hydrogenated oils have melting points so they are at room temperature, making them useful as and in cakes and pastries e.g. .

(e) Processed foods may also contain to improve (looks good!), (you want more!) and (very handy!).

(f) These additives must be listed in the and some additives were given E-numbers.

(g) Chemical can be used to identify additives in foods e.g. can be detected and by .