Abstract: The experiment determined the optimal formulation of the complex emulsifier, using the palm olein as base material and adding various emulsifier, which were including monoglyceride, soy lecithin and span-60. The palm oil based liquid shortening was prepared using the complex emulsifier.Finally, the effects of palm oil-based liquid shortening and three kinds of commercial liquid shortening on the sensory quality of Cantonese-style moon cake were compared and analyzed. By single emulsifier experiment and mixture regression design experiment, the multiple regression models of water-absorbing capacity and air absorbing capacity of palm olein were established to determine the optimum ratio of compound emulsifiers. Results showed that:The amount of 1% emulsifiers (monoglyceride, soy lecithin and span-60) were added in the palm olein, the optimum composition of the emulsifier was 23.4% monoglyceride, 40.4% soy lecithin and 36.2% span-60.The study confirmed that the water absorption and air absorption of liquid shortening under the optimum composition were 17.2 mL/20 g and 11.9 g/10 mL respectively.By the sensory evaluation, palm olein-based liquid shortening was second only to Meizhouwang liquid shortening, superior to NamChow liquid shortening and Aozhifeng liquid shortening.