This paper introduced the definition of food solubilizer、the relationship between food solubilizer and food additives and the scope of the HLP， expounded the function principle of food solubilizer， and re－viewed the current situation and prospect of its applications in food industry．

It studied the manufacturing process of mayonnaise， inquiring into seveml facts that influenced the emulsification effect， discussing the stabilities of the products， and sodetermined a reasonable technological process to produce them．

EXtracting β-glucan form barely by enzymatic method was studied and the extracted product was analysed． The content of β-glucan was 91％and no reducing sugar．