When a fat blob is emulsified, it is broken down into smaller droplets and dispersed throughout a liquid, creating a stable mixture. This process typically involves the use of an emulsifier, which reduces the surface tension between the fat and the liquid, allowing them to mix more easily. As a result, the fat droplets become suspended in the liquid, leading to a smooth and creamy texture, as seen in products like mayonnaise or salad dressings.
fat
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.
emulsification
Cholocystokinin or CCK, is stimulated by the arrival of fat in the chyme. This emulsion occurs in the duodenum.
an extremely obese man.
It is the mixing of fat with bile, that causes small droplets of fat to form rather than one big blob. This is useful because the enzyme secreted by the pancreas, pancreatic lipase, that breaks down fat works better on the greater surface area produced by lots of little droplets of fat.
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.
Jabba the Hutt .
your stinky fat blob poo face
Fred Dukes a.k.a. Blob. He is played by Kevin Durand.
the bile converts larger molecules of fat into emulsified fat by a process called emulsification