Cholocystokinin or CCK, is stimulated by the arrival of fat in the chyme. This emulsion occurs in the duodenum.
fat
emulsification
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
Fats must be emulsified (broken down into small droplets) by bile in the duodenum before they can be digested.
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.
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.
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.
A spreadable paste made from mixing cooked ground meat with minced fat is called Pâté. Forcemeat is the same but the meat is lean and the fat is emulsified through pureeing, grinding, or sieving the ingredients.