Abstract: Foodstuffs which had surface activity, suitable molecular weight and proper HLB (Hydrophile-Lipophile Balance ) could foam by stirring their solutions. Egg white, casein and soybean protein isolate which were classified as high foaming foodstuffs could replace edible oil for the manufacture of fat free artificial margarine having good mouthmelt-ing, plasticity and spreadability . The key step of he process was adding foam-stabilizer.

Key words:  , Artificial Margarine Soybean Protien Isolate；