In order to improve fat digestion, large fat globules must first be dispersed into smaller droplets in a process called emulsification.
Fat emulsification is the process of increasing the surface area of fats in the small intestine by grouping them into small clusters. Large lipid globules are split up into a number of smaller lipid globules. In the chyme, these tiny globules are widely dispersed rather than aggregating into larger groups. Hydrophobic compounds include lipids. Bile salts, are present in bile and have both hydrophilic and hydrophobic sides.
Due to the fact that lipases can only effectively act on lipids when they are broken down into small aggregates, emulsification is crucial for the digestion of lipids. The lipids are converted into fatty acids and glycerides by lipases.
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