The bile aids the digestion of fats by the process of emulsification. The importance of this process is that iy breaks down the large fat molecules, increasing the surface to ensure absorption for energy.
One gallon of emulsified sulfur weighs approximately 10 to 12 lbs. The weight may vary slightly depending on the concentration of sulfur in the emulsion.
Spherical complexes of emulsified fats are known as micelles. Micelles form when fats are broken down into smaller droplets and become dispersed in water. They help to stabilize the emulsion and prevent the fats from separating.
One way to break down fat particles into smaller pieces is through emulsification. This process involves breaking the fat globules into smaller droplets and dispersing them in water, usually with the help of an emulsifying agent like a detergent or lecithin. Mechanical methods such as blending or whisking can also help break down fat particles into smaller pieces.
Emulsified eggs can be used to create a creamy and stable sauce by acting as a thickening agent and binding the ingredients together. The proteins in the eggs help to emulsify the sauce, creating a smooth and cohesive texture. This process helps to prevent the sauce from separating and adds richness and creaminess to the final product.
Body fat can act as a reservoir for lipid-soluble drugs, leading to their prolonged presence in the body. This can slow down the elimination of lipid-soluble drugs, as they may remain stored in the fat tissue for longer periods of time, delaying their clearance from the body.
fat
Fats must be emulsified (broken down into small droplets) by bile in the duodenum before they can be digested.
emulsification
Cholocystokinin or CCK, is stimulated by the arrival of fat in the chyme. This emulsion occurs in the duodenum.
When fat is emulsified, its surface area increases due to the formation of smaller fat droplets dispersed in the liquid. This increased surface area allows for better interaction with other ingredients, such as water or air, making emulsified fats ideal for creating smooth and stable mixtures like mayonnaise or salad dressings.
Bile acts like a detergent, dissolving and dispersing the droplets of fat found in fatty foods.
Micelles (My-cells) : tiny spherical complexes of emulsified fat that arise during digestion; most contain bile salts and the products of lipid digestion, including fatty acids, monoglycerides, and cholesterol.
the bile converts larger molecules of fat into emulsified fat by a process called emulsification
Milk is an example of an emulsified colloid of liquid and fat. Colloid solutions are also called collodial suspensions, and therefore, milk is an example of a suspension.
Fats need to be emulsified by bile before lipase can act on it. Lipase also needs an alkaline medium to act well and acid in the food from the stomach must first be neutralised before lipase can act on it.
Mayonnaise is an emulsion meaning its a fat suspended in water. The trick is to add your fat into the water slowly so that it mixes evenly. This recipe should help you out. http://www.foodnetwork.com/recipes/paula-deen/mayonnaise-recipe/index.html -The fat is emulsified into eggs, not water.
Fat is stored as fat in the specialised fat-carrying cells. Bear in mind that this is not fat that has come straight from your bacon and cheese sandwich. The fat travels into the stomach, and out where it is emulsified by the bile from the liver, and is then digested by lipase in the small intestine. It is broken down into soluble fatty acids and glycerol. Fats may be synthesised by the body, and are then stored.