Abstract: The low fat cream of using oat dextrin as fat substitute to replace fat preparation was analyzed with orthogonal test.The results showed that: the optimum parameters of preparing the low fat cream preparation were DE value of oat dextrin 7.5, substitute rate of fat 45%, and whip 10 minutes at 830 r /min. The emulsion, emulsion stability, foam and foaming stability of low fat cream were better than ordinary cream, but a litter hard.The milk fat content and energy value were lower than ordinary cream by 45% and 40.6% respectively.