What is the significance of emulsification of fats?

Emulsification of fats is significant because it breaks down large fat globules into smaller droplets, increasing their surface area and facilitating the action of digestive enzymes like lipase. This process occurs in the small intestine with the help of bile salts produced by the liver. Emulsification ensures efficient digestion and absorption of fats by pancreatic lipase, allowing for the breakdown of triglycerides into fatty acids and glycerol. Without emulsification, fat digestion would be slower and less effective, leading to inadequate absorption of essential fatty acids and fat-soluble vitamins, impairing overall nutrient absorption and potentially causing nutritional deficiencies.