Fat emulsification is the process of increasing the surface area of fats in the small intestine by grouping them into small clusters. This is the responsibility of bile, a liquid created by the liver and stored in the gallbladder.

What does a fat emulsifier do?

Emulsification of Fats in Cooking

Emulsify fat means that you change the environment so the fat and water molecules can mix together more easily. Typically this requires you to add a compound, known as an emulsifier, which can serve as a bridge between the fat and water molecules.

What does the word emulsifies mean?

transitive verb. : to disperse in an emulsion emulsify an oil also : to convert (two or more immiscible liquids) into an emulsion.