Soybean fatty acid, the largest byproduct in the production of soybean oil, was formulated for hand cream, oil in water emulsion base, to improve the suppleness and elasticity of skin. The stability of emulsion observed by a macroscopic method was used as a characteristic index for deciding an optimum formula of hand creams. The optimum formula of the most stable hand cream was obtained from polynomial regression equation, contour graphs and partial derivative graphs. The values of soybean fatty acid and stearyl alcohol in the obtained optimum formula were 9.75 and 14.75 w/w%, respectively, and sodium lauryl sulfate was not needed. Experimental value for the stability of hand cream prepared according to the optimum formula was 76,14 days, and the prediction value by computation method was 73.25 days. From the results of accelerated tests by elevated temperature, the stability of hand cream by optimum formula was 1.7 year at room temperature $(25^{circ}C)$. The hand cream containing soybean fatty acid was found to be free of primary irritant substance to the skin by Draize technique.