The cook combined whipped cream, sugar, and vanilla to make a topping for the compote.

厨师把掼奶油、糖和香草精混合起来做成果盘的浇汁。

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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.

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。

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The effects of emulsifiers on the stability, appearance, flavor and texture of the whipped topping were studied by the environmental scanning electron microscope and the texture analyzer.

利用扫描电镜观察亚微观结构，质构分析仪分析泡沫硬度和内部质构，研究单一和复合乳化剂对植脂鲜奶油质量性能的影响。

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