Explains the manufacture of margarine. Shows how a proportion of the liquid vegetable oil must be converted into a solid fat before vegetable oils can be blended in the production of margarine. Uses animated diagrams to explain the process of hydrogenation, the function of a catalyst and the types of fatty emulsions. From the series “Vegetable oils and fats”.
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Collection
In ACMI's collection
Credits
Collection metadata
ACMI Identifier
011832
Language
English
Subject categories
Agriculture, Business, Commerce & Industry → Food
Agriculture, Business, Commerce & Industry → Food - Composition
Agriculture, Business, Commerce & Industry → Food industry and trade
Agriculture, Business, Commerce & Industry → Manufacturing processes
Agriculture, Business, Commerce & Industry → Oils and fats
Food, Health, Lifestyle, Medicine, Psychology & Safety → Food
Food, Health, Lifestyle, Medicine, Psychology & Safety → Food - Composition
Sound/audio
Sound
Colour
Colour
Holdings
16mm film; Access Print (Section 1)