Monoglycerides are a type of fat molecule formed when glycerol combines with one fatty acid. They are commonly found in various food products and can be used as emulsifiers, helping to blend ingredients that usually don't mix well, like oil and water. These compounds are often derived from the digestion of fats in the body and can also be produced during food processing. Monoglycerides are important in the food industry, as they improve texture and shelf life in products such as baked goods and margarine.