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Oils extracted from plants.
Oils which contain carbon-carbon double bonds.
The test for unsaturated hydrocarbons (turns colourless).
Replacing some carbon-carbon double bonds with single bonds.
Hardening oils (b.p.)
Increases the boiling point.
oils that have been hardened.
A mixture of liquids that do not dissolve in each other.
A substance which helps keep immiscible liquids mixed.
Repelled by water, has no charge.
attracted to water, has a small charge.
a substance that improves the taste, preservation, texture or appearance of food.
The number assigned to a food additive that has been approved for use in Europe.