1. By selecting emulsifiers with different HLB values and critical micelle concentrations, the types and range of emulsified fats have been expanded, and the emulsification efficiency of fats has been improved.

2. The reasonable combination of high and low molecular weight emulsifiers greatly reduces the surface tension between the oil and water phases, and enhances the stability of the oil-water complex (chylomicrons) formed by emulsifiers.

3. Participating in the enzymatic hydrolysis of fat in the small intestine, while also participating in the synthesis of apolipoprotein, promotes the transport of chylomicrons in the blood, and the synergistic effect of the two improves the digestion and absorption rate of fat in livestock and poultry.

4. It can increase the transport speed of long-chain fatty acids into mitochondria and promote the oxidative metabolism of lipids in feed.

5. The synergistic effect of different emulsifying components promotes the secretion of bile and pancreatic esterase by livestock and poultry, and promotes the metabolism of fat in the livestock and poultry body.