Final answer:
The phospholipid emulsifier found in both eggs and soybean oil is lecithin, which is essential for creating emulsions in foods and aiding lipid digestion in the body.
Step-by-step explanation:
The phospholipids emulsifier found in eggs and soybean oil is known as lecithin. Lecithins are phosphatidylcholines and are critical components in all living organisms, especially in nerve and brain tissue. Egg yolks and soybeans are rich sources, and due to their emulsifying properties, lecithins are widely used in the food industry. This property allows them to stabilize emulsions, such as mayonnaise, by interacting with both hydrophobic and hydrophilic substances.
An emulsion is crucial in the process of lipid digestion. Bile salts and phospholipids present in bile increase the effective surface area for lipases, the enzymes that help break down fats into absorbable components like fatty acids and monoglycerides. Later, these components form micelles, enhancing absorption through intestinal cells and allowing for the efficient metabolism of lipids.