During digestion, fats are broken down to fatty acids and glycerol.
Lipids are organic compounds comprising fatty acids, which are insoluble in water. Fats are the most common examples of lipids. The insoluble property of lipids makes the digestion and absorption of fats a complicated process.
Since they are hydrophobic, fats stick together as a large glob of insoluble mass after reaching the stomach. It is broken down with the help of bile juice, which contains bile salts. These broken molecules are then acted upon by pancreatic lipase, the major fat-absorbing enzymes in the body.
Pancreatic lipase degrades fats into free fatty acids and monoglycerides, which are small enough to pass through the small intestine and into the bloodstream.