What is Emulsification of Fats?

(a) What is Emulsification of Fats? (b) What’s Emulsification all about? (c) How it helps us to lose weight? (d) How it is used to manufacture pharmaceutical drugs? (e) This Emulsification topic was explored in detail in Emulsification Today, Issue 7.

The meaning of emulsification of fats goes beyond the practical uses of this word. Basically, it involves the chemical transformation of a fat molecule to a liquid or a gas. In the process, all polysaccharides are made into two separate molecules. These are known as esterification and dehydration. Emulsification can be done through many different methods, and the digestion processes vary among them.

What is Emulsification of Fats?
What is Emulsification of Fats?

The major benefit of emulsification of fats is its effect in the digestion of fats. All fats are mixed together, with their fatty components in a solution, which is later on passed through the intestinal tract to the stomach for digestion. Only some fats are actually absorbed in this way; the rest is drained off when they undergo some changes in the liquid.

The primary reason behind emulsification is the transportation of large amounts of lipids. Lipase, a digestive enzyme, is important in the digestion of fats. Lipase, too, is kept active during digestion by some chemicals that are also present in the intestine.

In order to be able to remove large globules of fat from the intestine, emulsification is often done using water-based emulsifiers. The water, which is in great quantity, attracts the fat molecules together with its surface. Water-based emulsifiers have no side effects. The emulsifier also releases water, which further draws the fat into the liquid. This emulsion process can take up to half an hour.

Water-based emulsifiers are more suitable than mechanical roughness or no oil base. In a mechanical emulsifier, oil is used to cover the surface area of the beads and trap the fat molecules. Mechanical emulsification does not use any surface area for the transport of fats.

The most important function of emulsification of fats is the breakdown of triglycerides and fatty acids. Cholesterol, which is also known as high-density lipoprotein (HDL), is very dangerous to the body. When cholesterol is not properly broken down, it accumulates on the arterial walls. The plaque formed by the accumulation of cholesterol is hazardous to the artery walls because it contains too much cholesterol. The process of emulsification is carried out by two enzymes: Enzymes that make soluble and insoluble components of the emulsified fats and Cysteine hydroxylase (CHHT) that breaks down the CHF.

The process of emulsification is a complete digestion of the fats. Emulsification is often used to increase the value of organic foods, since the process of juice digestion reduces the concentration of fats in the juice. Juice digestion is usually carried out in the fruits such as oranges, apples, and lemons. Emulsification has great importance in animal nutrition and especially in dairy farming.

The process of emulsification is a complex one involving several steps. The first step is to remove the surface area by the use of cold or warm water and mechanical or physical agitation. The surface area of the substances to be emulsified is then removed through a strainer. This class of enzymes is part of the class of the catalysts.

Next, the watery solutions containing the surface area are passed through a layer of brush, from where it goes into a container for further processing. The bile will form the solid matter of the emulsified fats. This class of enzymes are useful in breaking down carbohydrates, so that they can be absorbed into the blood stream.

The last step is to collect the fat globules or pouches inside the containers. The globules are collected and filtered using a special filter paper. The filtered liquid is then passed through a sieve to separate the oily component from the rest of the liquid. The left over oil is then passed through a distiller to purify it. The purified liquid is then used to make the famous juice drink that we all know as ginger ale.

Emulsification of Fats is very useful to people with digestion-related problems. When the digestion of food is not smooth, the body produces abnormal amounts of acids that are harmful to the individual’s health. These acids are removed through the process of emulsification. The enzymes in the emulsified fats act on the smaller globules to break them down into smaller globules. This reduces or completely eliminates any dangerous acids produced during the digestion process.

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