What is the significance of emulsification of fats?

AcademicBiologyNCERTClass 10

Fat molecules present in the consumed food are large globules that were difficult to digest as enzymes cannot act on them.

The bile juices provide bile salts which break down the large fat globules mechanically into smaller ones and thereby increase the surface area of the globules as well as increase the efficiency of lipase, a fat-digesting enzyme.

Updated on 10-Oct-2022 13:27:27