What is emulsification of fats why is it necessary?
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Emulsification is the process of breaking down of the large fat globules into smaller globules.
It is necessary as it is difficult for the enzymes (lipases) to act on large fat globules.
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emulsification of fats means try to dissolve the fat into water, due to which the breakdown of fat occurs,
this is necessary because enzymes are unable to act on the macro molecules of fats, when the breakdown of fats occur due to emulsification they can easily digest it
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