The stability of whipping margarine was studied.The hydrogenated palm oil was used as the basic material, processed to whipping margarine by mixing raw materials, emulsifying, cooling and whipping.

• 摘要研究以氢化棕榈油为油相主要原料，经配料、乳化、急冷、搅打制成低脂肪搅打型人造奶油，解决了打发后体积不够大、塑性不高及稳定性差等问题；