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what is meaning by emulsification of fats??

Emulsification is the process using which large "fat molecules" are broken down into smaller fat molecules or globules. It is essential for emulsification of 'fats' to take place because enzymes cannot act on large fat globules and molecules and break them to make it easy for digestion.
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Emulsification (in digestion) The breakdown of fat globules in the duodenum into tiny droplets, which provides a larger surface area on which the enzyme pancreatic lipase can act to digest the fats into fatty acids and glycerol. Emulsification is assisted by the action of the bile salts (see bile).
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emulsification (in digestion) The breakdown of fat globules in the duodenum into tiny droplets, which provides a larger surface area on which the enzyme pancreatic lipase can act to digest the fats into fatty acids and glycerol. Emulsification is assisted by the action of the bile salts (see bile)
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