The primary function of bile in digestion is to facilitate the emulsification of fats. Produced by the liver and stored in the gallbladder, bile contains bile salts that break down large fat globules into smaller droplets, enhancing the effectiveness of digestive enzymes. This process increases the surface area for lipases to act upon, ultimately aiding in the absorption of fatty acids and fat-soluble vitamins. Without bile, the digestion and absorption of dietary fats would be substantially impaired.