That is called bile.
It releases bile which emulsifies fat.
compresses and emulsifies (breaks down) it.
any plant or animal fat that is liquid at room temperature is called unsaturated fat
any plant or animal fat that is liquid at room temperature is called unsaturated fat
Bile emulsifies fat so that enzymes that act on fat can work. Soap does the same thing when you wash dishes.
Bile acts like a detergent, dissolving and dispersing the droplets of fat found in fatty foods.
The liquid that dissolves fat is called a solvent, such as water, alcohol, or oil. The ability of a substance to dissolve fat is known as lipophilicity.
A fat can be a solid or a liquid. Normally we refer to a liquid fat as an 'oil', but this is for a fatty compound that is liquid at room temperature. All fats can be liquified or solidified, and will still be called 'fats' no matter what.
Bile emulsifies the fat, breaking it down into smaller pieces. This increases the surface area of the fat particles and makes it more available for action by digestive enzymes.
Well a emulsifier is a substance that binds ingredients like oil and water. (natural ex: egg) So, since you know what a emulsifier does that should tell you what a fat emulsifier is.
Avocado juice can appear solid to liquid due to the high fat content and the presence of fiber in avocados. When blended, the fat emulsifies, creating a creamy texture, but if left to sit, the mixture can separate, causing the denser components to settle at the bottom and the lighter liquid to rise. This separation can give the appearance of a solid layer atop a liquid, especially if the juice is not thoroughly mixed before serving. Additionally, temperature can affect the consistency, as cooler temperatures may cause the fats to thicken.
goose fat