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Plant Oils Glossary

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