how does butter in your our food get.......
Asked by himanshum | 30th Sep, 2008, 10:57: AM
Butter is produced from milk or milk products, and contains no less than 80 per cent milk fat. Commercial butter contains 80 to 82 per cent fat, which is of animal origin, 14 to 16 per cent moisture and 0 to 4 per cent salt.
So digestion of butter follows the pathway of digestion of fats or lipids in the body.
Bile helps in emulsification of fats, i.e.,
breaking down of the fats into very small micelles. Bile also activates lipases.
Lipases are present in pancreatic juice and intestinal juice.
Fats are broken down by lipases with the help of bile into di-and
Fats ----> Diglycerides ----------> Monoglycerides
Di and Monoglycerides -----------à Fatty acids+Glycerol. (by action of lipases)
Fatty acids and glycerol being insoluble, cannot be absorbed into the
blood. They are first incorporated into small droplets called micelles which
move into the intestinal mucosa. They are re-formed into very small protein
coated fat globules called the chylomicrons which are transported into
the lymph vessels (lacteals) in the villi. These lymph vessels ultimately
release the absorbed substances into the blood stream.
Answered by | 30th Sep, 2008, 02:37: PM
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