Final answer:
Emulsification is important for the digestion of lipids because it increases the surface area available for lipid-digesting enzymes to act on. Bile salts and lecithin play a crucial role in emulsification by surrounding lipid molecules and forming micelles.
Step-by-step explanation:
The characteristic that makes lecithin a good emulsifier is also what enables emulsification.
Emulsification is important for the digestion of lipids because it breaks down large lipid globules into smaller lipid fragments, increasing the surface area available for lipid-digesting enzymes to act on. This allows for more efficient digestion and absorption of lipids.
Bile salts and lecithin, which are present in bile, play a crucial role in emulsification by surrounding the lipid molecules and forming tiny spheres called micelles. These micelles increase the surface area of the lipids, making them more accessible to the digestive enzymes.