Question

Emulsification of fat is done by –
A. Saliva
B. Bile
C. Gastric juices
D. Intestinal juices

Answer 1

Emulsification is the process of breaking down the fat into smaller blood cells which makes it easy for enzymes to function and digest food. Some very common emulsifying agents - detergents and soaps, etc. This process is extensively carried out in industries by mechanical mixing of the ingredients of the emulsion in different types of mixers.

Complete step by step answer: Fats/oils and water do not stay mixed, but often it is advisable for them to do so. So, fats are frequently emulsified. It is a very important process in digestion.
The fats are emulsified. The importance of emulsification of fats are listed below:-
1. The crystallization/coagulation of emulsified fat can put up to the desired or undesired destabilization of emulsions, and it is critical to microstructure and texture development of emulsified fat throughout the processing of butter, spreads, and dairy desserts.
2. Bile assists in the emulsification of fats to facilitate absorption.
3. Fatty acids of a longer carbon chain more than fourteen carbons form triglycerides in the absorptive cells and merge with cholesterol, phospholipids, and similar substances with a protein coat the compound is called a chylomicron.
Hence, the correct answer is Option B

Note: The emulsification unit operation has three specific aims, which are listed below:
-Firstly, it has to ensure the physicochemical stability of the product. Emulsification determines the structure of the feature of the batter which greatly influences fat and moisture separation from the product during cooking.
-Second, it makes a typical sensory property like appearance, texture, flavor, or noise. Finely comminuted products are explained by their smooth surface.