Hardening Vegetable Oils (Margarine) through Hydrogenation

The video tutorial explains emulsions, focusing on margarine as an example. It covers the chemical structure of polyunsaturated fats, the hydrogenation process, and how partial hydrogenation affects margarine's properties. The video also discusses margarine's uses, taste, and salt content, concluding with a summary of its composition as an emulsion of partially hydrogenated oils and salty water.

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