Question

2 advantages of emulsification in fats?

Answer 1

Answer:

In order to digest fats, they must be grouped together to increase their surface area and allow for enzyme interaction, digestion, and absorption. Fat emulsification is the process of increasing the surface area of fats in the small intestine by grouping them into small clusters.

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Answer 2

Explanation:

Emulsfication is a process of breaking down the fat into smaller globules making it easy for the enzymes to act and digest the food.

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