Question

What is the significance of the emulsification of fats?

Answer :
As the food reaches the small intestine, it receives the Bile juice secretion from the liver. The salts present in this juice are responsible for breaking the bigger fat droplets into smaller ones and this process is called "Emulsification" of fats.
Fats are nothing but triglycerides and glycerol. The salts of Bile i.e., Sodium glycocholate and Sodium taurocholate break large fat droplets into smaller one and thus pancreatic lipase can easily break these smaller triglycerides into fatty acids.

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Answer 1

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Answer 2

Answer :Emulsification helps the large gobules of fats to be broken into smaller gobules and made water soluble. This provides lipase i.e. the fat digesting enzyme with an enormously increased surface to work on.