what is the significance of emulsification of fats
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Fats are present in food in the form of large globules which makes it difficult for the enzymes to act on them. Bile salts present in bile, break them down to form suspensions of smaller globules with the increased surface area. When the surface area increases the accessibility of the enzyme for its substrate (fat) increases therefore indirectly increasing the overall activity of fat-digesting enzyme, lipase.
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Emulsification is the process of breaking down the fat into smaller globules making it easy for the enzymes to act and digest the food . Emulsification of fats helps in digestion of fats into fatty acids and glycerol which an be easily absorbed by small intestine.
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