Monoglycerides are amphiphatic neutral lipid molecules in which a hydrophobic fatty acid is attached via an ester bond. Despite their relatively simple chemical structure, monoglycerides can form various phases found in membrane phospholipid/water systems, namely the coagel or lamellar crystalline (Lc) phase, the lamellar gel (L) phase, the lamellar liquid-crystalline (L) phase, bicontinuous cubic phases of different symmetry, the inverted hexagonal (HII) phase, and the inverted micellar (L2) phase. The lipid organization in monoglyceride-water systems is strongly dependent on the chemical structure of the monoglyceride and on environmental conditions such as temperature, water, and salt content.The ability of monoglyceride/water systems to form different structures offers many interesting opportunities for studies on membrane structure and function, as well as for industrial applications. Being a natural emulsifier, monoglycerides are widely used in the food industry.. During fat digestion the enzymatic hydrolysis of triglycerides leads to accumulation of a large amount of monoglycerides, which may result in formation of a bicontinuous cubic phase. .