Question

what is the significance of emulsification of fats?​

Answer 1

Explanation:

This process is called emulsification. Emulsification greatly increases the surface area of the fat on which the lipase can actually act on. As a result, lipase is now in a position to begin digesting the ester bonds of the lipids efficiently.

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Emulsification of Fats - AK Lectures

Answer 2

Answer:

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.

Explanation:

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