break up fat globules, as of dairy products.
Composition and physiological characteristics of milk fat globule membrane
" Embolism： Obstruction of blood flow by an embolus-a substance (e.g., a blood clot, a fat globule from a crush injury, or a gas bubble) not normally present in the bloodstream."
The fat globule can take place partial coalescence over 60% only in whipping process, it made phase inversion of ropy whipped topping emulsions turn into stable solidity foam.
