What is the Significance of the Emulsification of Fats

Answer: Emulsification is the process of breaking down fat into smaller blood cells so that enzymes can operate and food may be digested more easily. Fat emulsification aids fat digestion by separating fatty acids and glycerol into readily absorbed fatty acids and glycerol.

Some of the benefits of emulsification-

• Allows for fast polymerisation and the production of high molecular weight polymers with minimal polydispersity
• In the melt phase, the viscosity of a polymer emulsion is substantially lower than that of a straight polymer