Question

What is the significance of emulsification of fats?

Answer 1

Answer:

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.

Answer 2

Answer:

Emulsification is a vital process in the digestion. The fats are emulsified. The significance of emulsification of fats are listed below.

• The crystallization of emulsified fat can contribute to the desired or undesired destabilization of emulsions, and it is crucial to microstructure and texture development of emulsified fat during the processing of butter, spreads, and dairy desserts.
• Bile aids in the emulsification of fats to facilitate absorption.
• Fatty acids of longer carbon chain more than 14 carbons form triglycerides in the absorptive cells and combine with cholesterol, phospholipids, and similar substances with a protein coat the compound formed are called a chylomicron.