The American Chemistry Society recently took a look at the chemistry of olive oil in a recent episode of its YouTube show, Reactions.
The debate about whether olive oil is healthy continues, but there is a lot of chemistry that goes on to produce a bottle.
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Tags: ICP-OES, Edible Oils
Could your next batch of French fries be cooked in insect oil? Researchers at the University of Wageningen in the Netherlands believe that the search for a protein source to alleviate pressures on the global food supply may have also stumbled across another use for insects: fats and oils. Production of soy, sunflower and palm oil require significant land resources to produce the oil, putting pressure on natural resources and the environment. As companies have worked to isolate the protein in insects, they have been discarding the oils, which researchers believe can be used for both edible and non-edible purposes.
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