Question

what is emulsification of fats? why it is necessary?

Answer 1

breaking down of the fats into smaller units is called emulsification of fats

it helps in easy digestion of food

Answer 2

Emulsification is the process using which large "fat molecules" are broken down into smaller fat molecules or globules.

EXPLANATION:

In the process, the small fat globules become 'water soluble'.  

Emulsification of 'fats' takes place in the gut during the process of digestion. It is essential for emulsification of 'fats' to take place because enzymes cannot act on large fat globules and molecules and break them to make it easy for digestion. Emulsification helps in the "digestion of fats" as 'fatty acids' and 'glycerol'.