emulsified fats

Asked by  | 14th Jun, 2008, 05:11: PM

Expert Answer:


Emulsification is the process of breaking up fats and oils into small droplets which can be suspended in water. Emulsification of fat is a process in which bile salts emulsify fat globules. So after emulsification, the large fat globules are broken down into smaller globules, which are the emulsified fats. The surface area of the oil–water interface is increased after emulsification, which promotes the breakdown of triglycerides by enzymes. Thus emulsified fats can now be efficiently acted upon by the lipases for their further conversion into simpler units.

Answered by  | 16th Jun, 2008, 11:54: AM

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