Emulsification of fats is brought about by

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(B) The emulsification of fats is the process of breaking down large fat droplets into smaller,fine droplets to increase the surface area for the acti

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Bile salts

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(B) The emulsification of fats is the process of breaking down large fat droplets into smaller,fine droplets to increase the surface area for the action of enzymes like lipase.This process is carried out by bile salts (such as sodium glycocholate and sodium taurocholate) present in the bile juice secreted by the liver.Bile pigments (bilirubin and biliverdin) do not participate in the emulsification of fats; they are merely excretory products.

Similar Questions

The term 'Digestion' means:

In the process of digestion,lipids present in oily and fried foods are digested and split into . . . . . . and . . . . . . .

The absence of which of the following makes fat digestion difficult?

Definition / Explanation :
$(1)$ Emulsification

Which of the following secretions gets mixed with the food (hydrolysed) in the small intestine?

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