The production of margarine

Article no. P7185800 | Type: Experiments

10 Minutes
20 Minutes
grades 5-7 , grades 7-10 , grades 10-13
medium
Pupils
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Also part of:

Student set Food chemistry, TESS advanced Chemistry

Article no. 25306-88 | Type: Set

Delivery time: available
Student set Food chemistry digital, TESS advanced Chemistry

Article no. 25306-88D | Type: Set



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

 

Name
File name
File size
File type
(de) Versuchsbeschreibung
p7185800d .pdf
File size 0.43 Mb
pdf
(en) Experiment guide
p7185800e .pdf
File size 0.42 Mb
pdf
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