Question

What is emulsification? What is its significance?​

Answer 1

What is the significance of the emulsification of fat? 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.

Answer 2

Answer :- Emulsification (indigestion) The breakdown of fat globules in duodenum into small droplets creating a larger area where the pancreatic lipase enzyme can work to digest the fat into fatty acids and glycerol. The activity of the bile salts helps to emulsify.

It's significance are :-

• Bile salts and lecithin plays an important role in the emulsification of the fat.

• They act as the natural detergent as one part of bile salt and lecithin molecules are polar while the other part is non-polar in nature just like detergent.

• The non-polar part of bile and lecithin dissolves in the surface of fat globules while the polar part gets dissolved in the water that is present in the food which results in a decrease in the surface tension of the fat globules.

• This decrease in surface tension results in the breakdown of large fat globules into small-sized fat droplets.

• Hence, the process of decrease in the surface tension of large fat globules and their resultant breakdown in small fat globules is called emulsification.

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