WHAT IS THE SIGNIFICANCE OF EMULSIFICATION OF FATS
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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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Explanation:
EMULSIFICATION IS THE PROCESS OF BREAKDOWN OF FATS BIG GLOBULES IN TO SMALLER GLOBULES.
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