Making margarine from olive oil
3,617,676
Published 2017-08-08
To make it, I'll be hydrogenating olive oil. Margarine is normally partially hydrogenated, but I am going to fully hydrogenate things. So, it's going to actually be closer to "shortening".
I was informed by some people that my way of making the margarine was terrible. I am probably going to try it again sometime, where I use a whisk (and froth it properly) and I'll do a partial hydrogenation.
Making Margarine video: • The Making of Margarine
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All Comments (21)
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Follow me on Instagram: goo.gl/wVerPX - I post some cool stuff there, often before Youtube.
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...That awkward moment when you're binge-watching chem vids and begin to notice similarities between margarine and soap.
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Nile, I think you made earwax.
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"It was not something I'd want to eat" Sounds just like margarine tbh
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“i don’t own a hydrogen tank” don’t worry, me neither
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Seems there's an acceptable margarine of error during the hydrogenation process.
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"Edible chem" might contain high doses of methanol
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I love how he says all the scientific terms, then out of nowhere “I don’t remember what I did” and “double adapter thing”
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im almost failing chemistry yet i love videos like this
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"I added an arbitrary amount of everything with random concentrations with unknown starting material and unknown purity"
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"As the palladium on carbon dries it probably won't be a problem, but it can sometimes burst into flames." This is why I love chemistry. "It should be fine, but it might spontaneously combust."
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I actually want to try the old timey beef tallow margarine. We already use pig fat as a spread in Poland so I feel like this could be good.
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"As the palladium on carbon dries, it probably won't be a problem, but it CAN sometimes burst into flames. So keep this in mind." This is what I live for
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"I'm not going to be tasting my product at the end..." but also at the end "it was pretty bland and tasteless" lol
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Most terrifying statement to hear from a Chemist: "I don't actually remember what I did." Even in a situation as innocuous as this, my blood pressure rises just a bit.
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Lethicin is a very strong emulsifier, you could get away with an eighth of what you used there. I’ve used it to stabilize a vinaigrette, or to emulsify thc into simple syrup and you really barely need any
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"it may burst into flames" is my favorite side note
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"as the palladium on carbon dries, it probably won't be a problem.... But it can sometimes burst into flames so keep that in mind" WeLl OHMy
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NileRed: "I'm calling it edible chem, but I'm not tasting it." Also NileRed: > tastes sketchy margarine
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It reminds me of the stories my father used to tell me about how they used to get Margarine deliveries in separated bags to be mixed when ready to consume.
