Emulsification is the formation of emulsions from two immiscible liquid phases is probably the most versatile property of surface-active agents for practical applications. Fats (oils) and water do not stay mixed, but often it is desirable for them to do so. Therefore, fats are often emulsified.
Significance of emulsification of fats
Emulsification is a vital process in the digestion. The fats are emulsified. The significance of emulsification of fats are listed below
- The crystallization of emulsified fat can contribute to the desired or undesired destabilization of emulsions, and it is crucial to microstructure and texture development of emulsified fat during the processing of butter, spreads, and dairy desserts.
- Bile aids in the emulsification of fats to facilitate absorption.
- Fatty acids of longer carbon chain more than 14 carbons form triglycerides in the absorptive cells and combine with cholesterol, phospholipids, and similar substances with a protein coat the compound formed are called a chylomicron.