How To Harden Vegetable Oils Through Hydrogenation

The video tutorial explains margarine as an emulsion of water in oil, stabilized by emulsifiers. It covers the properties of polyunsaturated fats, their hydrogenation process, and how this affects margarine's consistency. The tutorial also discusses margarine's uses, its salt content, and how partial hydrogenation results in different textures. The video concludes with a summary of margarine's composition and properties.

What is the significance of partial hydrogenation in margarine production?

Describe the role of emulsifiers in the production of margarine.