Method 1

Oil phase consists of 2% glycerol monostearate, 1% propylene glycol stearate monoglyceride, 5% melting point of 50 ° C hydrogenated butter and 92% soybean oil; water phase consists of 5.6%, 10% fermented milk, 3% sucrose, 0.1% coca bean gum and 2% salt. The margarine was obtained by mixing 18% of the aqueous phase into 82% of the oil phase, stirring to emulsify, and pinching with sharp cooling. Determination of this margarine solid fat index results in the range of 5 ~ 25 ℃ for 7.2 ~ 7.6, the margarine temperature to 20 ℃, 200 grams of liquid sugar added to 200 grams of margarine, with a mixer for 10 minutes so that it contains gas, and get the taste and churning cream is very similar to thickened cream.

Method 2

The oil phase consisted of 3% glycerol monostearate, 5% hydrogenated soybean oil (melting point 50° C.), and 92% corn oil, and the water phase consisted of 18% water, 5% whole milk powder, 0.5% sucrose ester, and 2% table salt. 25.5% of the water phase as well as 0.1% lecithin were added to 74.4% of the oil phase, stirred to emulsify, and kneaded by rapid cooling to make margarine. The solid lipid content of the oil phase was 7.2 to 7.8% in the range of 5 to 25 °C. This margarine was stirred with gas according to the same method as method 1, and the results were the same.

Method 3

The oil phase consisted of 10% crude cream, 3% hydrogenated butter (melting point 48°C), 83% corn oil, 2% glycerol monostearate, and 2% propylene glycol monoglyceride of stearate; the water phase consisted of 12%, 0.7% sucrose ester, 10% whole milk, 0.1% coca bean gum, 0.1% carboxymethyl cellulose, and 2% table salt. 24.9% of the water phase and 0.1% lecithin was added to 75% of the oil phase, stirred to emulsify, and kneaded and cooled sharply to obtain margarine. The amount of solid fat in the oil phase of the margarine was 9.2-13% in the range of 5℃ to 25℃.　Adjust the margarine temperature to 25 ℃, 200 grams of liquid sugar added to 200 grams of margarine. Mix it with a blender to make it contain gas, that is, processed into oil-in-water type thickened cream.　Fresh cream (cream), also known as whipped cream, is separated from fresh milk fat from the high concentration of cream, liquid. Whipped cream is also divided into animal and vegetable whipped cream. Animal whipped cream made of cream or milk; while the main components of vegetable whipped cream is palm oil and corn syrup, its color from food coloring, its milk flavor from artificial flavors.