What is the process by which fats get broken into smaller drops?

The process by which fats get broken into smaller drops is called emulsification. This process is typically achieved by adding an emulsifier, which is a substance that helps to disperse one liquid into another. In the case of fats, emulsifiers are usually water-soluble molecules that have both hydrophilic (water-loving) and lipophilic (fat-loving) regions. When an emulsifier is added to a mixture of water and fat, the hydrophilic region of the emulsifier molecule will orient itself towards the water, while the lipophilic region will orient itself towards the fat. This creates a barrier between the two liquids, preventing them from coalescing into a single phase.

Common emulsifiers include:

Lecithin: a phospholipid that is found in egg yolks, soybeans, and other plant sources.

Sodium stearoyl lactylate: a synthetic emulsifier that is used in a variety of food products, including ice cream, margarine, and baked goods.

Polysorbate 80: a synthetic emulsifier that is used in a variety of cosmetic and pharmaceutical products.

Emulsification is an important process in many aspects of daily life. It is used in the production of salad dressings, mayonnaise, ice cream, and other food products. It is also used in the formulation of cosmetics, pharmaceuticals, and industrial products.