EMULSIFICATION?This process is simply a process in which big fat globule is broken down into small fat droplets (without changing the fat chemically) So you starts with fats and ends with fats, get it?. Its just like shaking oil in water where you would observed tiny emulsions formed. The idea here is to increase the surface area to volume ratio of the fats so that chemical digestion by LIPASE could be facilitated.
In human digestive system, during the process of digestion, this process takes place in the duodenum. Whenever chyme containing fats enters the duodenum, your gall bladder will secrete bile into the duodenum (Remember: the gall bladder is an organ which stores bile temporarily and this bile will only be secreted if chyme enters the duodenum.... and and.... the organ that manufactures the bile is the LIVER..... please remember these facts). By the way after bile is secreted into the duodenum, it will emulsify the fats present in the chyme. Only after emulsification would fats be digested chemically by LIPASE into three fatty acids and one glycerol.................
