The production of margarine 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 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
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Support base, variable
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02001-00
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1
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Stand rods, stainless steel, various sizes
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02059-00
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1
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Wire gauze with ceramic, 160 x 160 mm
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33287-01
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1
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Spoon, special steel
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33398-00
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1
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Crucible tongs, 200 mm, stainless steel
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33600-00
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1
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Dish, plastic, 150x150x65 mm
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33928-00
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1
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Beaker, 100 ml, plastic (PP)
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36081-00
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1
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Beakers, Boro, low form, various sizes
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46054-00
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1
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Beakers, Boro, low form, various sizes
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46055-00
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1
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Graduated cylinder, 10 ml, plastic
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36636-00
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1
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Graduated cylinders, plastic, various sizes
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36629-01
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1
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Ring with boss head, i. d. = 10 cm
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37701-01
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1
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Glass rod, boro 3.3, l=200mm, d=6mm
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40485-04
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1
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Sodium chloride, 500 g
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30155-50
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1
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Butane burner with cartridge, 220 g
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32180-00
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1
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Protecting glasses, clear glass
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39316-00
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1
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