Chemistry Thursday: Reviewing what we’ve learned about triglycerides so far and how that affects the melting temperature and potential for grains in oils, solid oils, and butters, part 42

Welcome back to this introduction to cosmetic chemistry course! We took a break for the month of December because I know how busy everyone gets, so let’s pick it back up for 2026! Let’s start with a review of what we’ve learned so far and why it’s important when formulating products! An important note about…