What is the significance of emulsification of fats ?

Explanation

Fats are complex molecules which are present in food in the form of large globules that makes it diffcult for enzymes to act on them .
smaller salts present in bile (secreted by liver) break down fat molecules mechanically into smaller globules, i.e., emulsify the fast, thus ,increasing the effciency and efficiency and making it easy for the fat digesting enzymes to upon them.