What allows fat and water to mix by breaking large fat globules into smaller ones?

Question

Quizplus · Accepted Answer

Emulsifiers are molecules that have both hydrophobic and hydrophilic components, allowing them to mix fat and water. They work by breaking large fat globules into smaller ones, increasing the surface area of the fat and making it easier to mix with water. Cis and trans fatty acids and eicosanoids do not have this emulsifying property.

What Allows Fat and Water to Mix by Breaking Large