What happens to a fat blob when it is emulsified?

When a fat blob is emulsified, it is broken down into smaller droplets and dispersed throughout a liquid, creating a stable mixture. This process typically involves the use of an emulsifier, which reduces the surface tension between the fat and the liquid, allowing them to mix more easily. As a result, the fat droplets become suspended in the liquid, leading to a smooth and creamy texture, as seen in products like mayonnaise or salad dressings.