Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase

► Free fatty acids released from emulsions during digestion were examined using GC. ► Protein-stabilized emulsions were prepared with milk fat, soya oil or fish oil. ► The free fatty acids released were related to the structure of triglycerides. ► Release of fatty acids was related to the length of the carbon chain of the fatty acid. ► The short chain fatty acids released quicker than long chain fatty acids.