what is emulsification of fats?
Answers
Answered by
3
Answer:
The breaking down of large globules of fats into smaller molecules by the action of certain enzymes.
Answered by
5
Emulsification is the process of breaking down the fat into smaller blood cells which makes it easy for enzymes to function and digest food. Fat emulsification helps digest fats into fatty acids and glycerol that are easily absorbed by the small intestine.
Similar questions