Question

16. What is emulsification of fat? Why it is necessary?​

Answer 1

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Emulsification is the process of breaking down the fat into smaller globules making it easy for the enzymes to act and digest the food. Emulsification of fats helps in digestion of fats into fatty acids and glycerol which an be easily absorbed by small intestine.

Answer 2

Answer:

Emulsification is the process of breaking down of the large fat globules into smaller globules and make them water soluble. Emulsification of fats takes place in the gut with the help of the bile juice produced in liver. It is necessary because it is difficult for enzymes to act on large globules of fat.