Principle
Butter and margarine are water-in-fat emulsions, which contain about 18 % water. Medium-fat products, such as medium-fat milk, contain more than 50 % water and are therefore not suitable for frying, cooking or baking. The water content of various fatty products are determined in this experiment.

 

What you can learn about


 Detection method for water in foods


 

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