The influence of guar gum on the whipping properties of whipping cream, such as apparent viscosity, fat globules size, protein concentrations adsorbed at fat globules surface, fat globules partial coalescence, foam firmness and overrun, was analyzed as a function of the guar gum concentration.

The relationship between the size distribution of fat globules and the partial coalescence rate as well as foam overrun of fat during the whipping process was then analyzed with SPSS 13.

The partial coalescence of fat in whipped dairy emulsions and the effects of whipping conditions, oil type and absorbed layer of fat on partial coalescence are introduced in this paper.

The diameter of fat ball and casein micelles in Ultra high pressure sterilized milk is measured by both Numeral microscope(DMBR-400) and Scan electron microscopy(JSM-6360LV) respectively,and is contrast with original milk,pasteurism milk as well as ultra high temperature sterilized milk.

The size disftribution of fat globule in peanut protein fat emulsion is measured byboth optical microscope and SA-CP3 particle size analysis apparatus, and the results by the tow measuring methods are agreement.

Based on the structural characteristics of fal globule of cow milk, stability ami affecting factors of fat globule of cow milk was studied in the current paper.

Influence of HLB value and the amount of the emulsifiers to the characteristics of milk fat globules was studied.