emulsification

(chemistry) The process of dispersing one liquid in a second immiscible liquid; the largest group of emulsifying agents are soaps, detergents, and other compounds, whose basic structure is a paraffin chain terminating in a polar group.

A process that forms a liquid, known as an emulsion, containing very small droplets of fat or oil suspended in a fluid, usually water. Fats and oils are made into an emulsion in the small intestine by the action of bile salts. Emulsification increases the surface area of these lipids making them much easier to digest. Unemulsified fat usually passes through the intestines and is eliminated in faeces.

Process in which a liquid, known as an emulsion, containing very small droplets of another immiscible liquid is formed. Fats are made into an emulsion in the duodenum by the action of bile. The process increases the surface area of the fat making it easier to digest. Unemulsified fats usually pass down the intestine and are egested in the faeces.