目前，市场上蛋糕奶油通常为植脂奶油，但其缺乏营养成分。
At present, the market usually butter cake-sik fat butter, but its lack of nutrients.
只有在搅打条件下才能获得60%以上的脂肪球部分聚结率，使植脂奶油由一个黏稠的液体转变为稳定的泡沫结构。
The fat globule can take place partial coalescence over 60% only in whipping process, it made phase inversion of ropy whipped topping emulsions turn into stable solidity foam.
通过研究不同种类的油脂在植脂鲜奶油搅打过程中脂肪球的部分附聚、搅打时间、搅打起泡率和泡沫稳定性之间的关系。
This paper mainly studied the relationship between the oil type and cream whipping properties, such as partial coalescence, time, overrun and foams stability.
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