What Is Emulsification Of Fats

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

Emulsion:

• Due to liquid-liquid phase separation, an emulsion is a mixture of two or more liquids that are ordinarily immiscible (unmixable or unblendable).

• Emulsions are part of a larger category of two-phase matter systems known as colloids. Although the terms colloid and emulsion are frequently interchanged, emulsion should be used when both the dispersed and continuous phases are liquids.

• One liquid (the dispersed phase) is distributed in the other in an emulsion (the continuous phase). Vinaigrettes, homogenised milk, liquid biomolecular condensates, and some metalworking cutting fluids are examples of emulsions.