Butter and margarine are water-in-fat emulsions, which contain about 18 % water. Medium-fat products, such as medium-fat milk, contain more than 50 % water and are therefore not suitable for frying, cooking or baking. The water content of various fatty products are determined in this experiment.
What you can learn about
- Detection method for water in foods
- 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