BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Proteins act as emulsifiers by forming a film or skin around oil droplets dispersed in an aqueous medium, thereby preventing structural changes such as coalescence, creaming, flocculation or sedimentation.

Detailed explanation-2: -Types of Emulsions Essentially, there are three types of emulsions which are water-in-oil (W/O), oil-in-water (O/W), and complex emulsions such as water-in-oil-in-water (W/O/W). The complex emulsion also known as a multiple emulsion [5].

Detailed explanation-3: -Emulsification is the process of breaking down the fat into smaller blood cells which makes it easy for enzymes to function and digest food. Fat emulsification helps digest fats into fatty acids and glycerol that are easily absorbed by the small intestine.

Detailed explanation-4: -Proteins have been shown to stabilise emulsions by forming a viscoelastic, adsorbed layer on the oil droplets, which form a physical barrier to coalescence. Emulsifiers can be oil or water soluble, forming a fluid, close-packed layer at the interface with a low interfacial tension.