| The ultimate fate of bile acids is secretion into the intestine, where they aid in the emulsification of dietary lipids. |
| To prepare a stable emulsion, an emulsifier must be added that facilitates emulsification of the two immiscible phases and promotes stability. |
| A second major factor in stability is the emulsification process, a combination of creaming or mixing the cheese and the addition of emulsifying salts. |
| Phosphates can aid in the emulsification and protection of colloidal suspensions for the food industry as well. |
| Glutens are often added to prepared food for taste and emulsification. |
| Mastication and emulsification of solids and liquids start the digestion process. |
