What is the significance of of emulsification of fats?
Asked by devansh verma | 3rd Jun, 2012, 06:10: PM
Emulsification helps the large globules of fat to be broken down into smaller globules and made water soluble. This provides lipase i.e. the fat digesting enzyme with an enormously increased surface to work on.
Answered by | 4th Jun, 2012, 11:11: AM
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