Colloidal Dynamics and Lipid Digestive Efficiency



The microstructure and physical properties of fat particles and their constituent stereochemical conformations at the oil–water interface are described along with the transit of lipolytic products through this interface. The physical and chemical aspects of the oral processing of emulsified and non-emulsified fats and oils are described. The gastric and intestinal processing of fat particles are described including the effects of emulsion structure, the formation of mixed micelles and the transit of fats, fat-derived particles and their products across the lumen, mucin layer and intestinal epithelium. The chapter concludes with a synopsis of possible methods for manipulating fat absorption and the potential of micelles as carrier systems for bioactive proteins and oligopeptides.


Bile Salt Droplet Size Mixed Micelle Emulsion Droplet Emulsion System 
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© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  1. 1.Institute of Food Nutrition and Human HealthMassey UniversityPalmerston NorthNew Zealand

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