What process is necessary to prepare fat for digestion?

Emulsification by bile is essential for the digestion of fats because fats are hydrophobic and do not mix well with water, which is the primary environment of the digestive tract. When fats enter the small intestine, bile acids—produced by the liver and stored in the gallbladder—are released. These bile acids have both hydrophobic and hydrophilic properties, allowing them to break down large fat globules into smaller droplets. This process significantly increases the surface area of the fats, making them more accessible for digestive enzymes, such as pancreatic lipase, to act upon.

Once the fats are emulsified, they can undergo hydrolysis, where enzymes break them down into fatty acids and glycerol. However, without the emulsification step, the enzymes would not be as effective, since they would struggle to interact with the large fat droplets. Thus, while hydrolysis is important for digestion, emulsification is the critical first step that facilitates this process.