Monoglycerides in contrast to di- and triglycerides are excellent emulsifiers because they contain a hydrophilic and hydrophobic portion. In order to properly formulate monoglycerides into cosmetic products, it is necessary to understand the various phase behavior of monoglycerides. Depending on their fatty acid chain length, monoglycerides in cosmetics may function as emollients, deodorants, preservatives, and/or transdernal agents. Distilled monoglycerides are more effective than nondistilled commercial monoglycerides because they facilitate formation of smaller droplets within the emulsion. Distilled monoglycerides were made commercially available to the food industry in 1960. Various problems arose when the distilled monoglycerides were handled in the same manner as the mixtures of mono-, di-, and triglycerides. Neutralization of small amounts of free fatty acid present in the monoglyceride preparation can be carried out by adding an equivalent amount of sodium hydroxide. Preparation of a coemulsified blend can be effected by mixing water, powdered soap, and molten monoglyceride and applying vigorous agitation.