Traditional emulsifiers allow formulators to create products with good performance and stability. However, newer innovations have allowed the formulator to incorporate natural emulsifiers for novel product textures. Such natural emulsifiers are particularly useful when they can serve a multitude of functions, such as stabilizing and developing the emulsion while also performing on a biological level. Phospholipids are a great example; they are natural and multifunctional, and can be used in the creation of both o/w and w/o emulsions. These biocompatible materials are valuable in cosmetics, but they also are commonly used in food and oral care. The present article explores how, when employed properly, these natural surfactants can provide benefits equal to those of synthetic emulsifiers.