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Why is the phenomenon of emulsification important for us nutritionally? Consider BOTH biological processes (what happens in...

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Medical Sciences

Whyis the phenomenon of emulsification important for us nutritionally?Consider BOTH biological processes (what happens in your body) wellas how this concept applies to prepared foods.

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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 Emulsification of fats occurs in liver and liver secretes bile where bile is a yellow fluid which is normally stored in gall bladder Bile is alkaline in nature and contains salts which helps to emulsify the fats Bile salts help    See Answer
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