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C1.6 Glossary

Plant Oils Glossary

TermDefinition
E-number Number assigned to a food additive that has been approved for use in Europe. It is displayed on food packaging.
Emulsifier A substance which helps keep immiscible liquids (e.g. oil and water) mixed so that they do not separate out into layers.
Emulsion A mixture of liquids that do not dissolve in each other.
Food Additive A substance added to a food in order to preserve it or to improve its taste, texture or appearance.
Hydrogenated Oil Oil which has had hydrogen added to it to reduce its degree of saturation in the hardening process to make margarine.
Hydrophilic The water loving part of an emulsifier molecule.
Hydrophobic The water-hating hydrocarbon part of an emulsifier molecule.
Unsaturated Oil Plant oil whose molecules contain at least one carbon-carbon double bond.
Vegetable Oil Oil extracted from plants.
Created by: ChosenHill
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