Where are fats emulsified?

Fats are primarily emulsified in the small intestine. This process is facilitated by bile salts, which are produced in the liver and stored in the gallbladder. When dietary fats enter the small intestine, bile is released, helping to break down large fat globules into smaller droplets, making them more accessible to digestive enzymes like lipase. This emulsification is crucial for the efficient digestion and absorption of fats.