The essence of cake oil is emulsifier. It should be a mixture of some emulsifiers. Emulsifiers are substances that can make incompatible oils and fats in food and do not form stable turbid solvent or emulsion system. It belongs to the category of structural improvement in the manual of food additives. Common emulsifiers are monoglyceride, sucrose ester, modified soybean phosphate (hydroxylated lecithin) and so on. So there is no SP in the food additives manual. In the future, if the bakery wants to further improve its technology and reduce its cost, it should start from these aspects, instead of using these compounded raw materials, it should directly use monomers and add them according to its own needs.