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Also part of:
Student set Food chemistry, TESS advanced Chemistry
Article no. 25306-88 | Type: Set
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Principle
Margarine is a stable water-in-oil emulsion. Alongside vegetable fat and water, milk and egg yolk are required as emulsifying agents in the production of margarine. Margarine out of vegetable fat and other given ingredients are made.
Learning objectives
- Preparation of margarine
Benefits
- Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
- Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered
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