The application of animal fat substitutes can reduce the intake levels of saturated fatty acids and cholesterol in food， but there are a series of problems including poor oxidative and textural stability. The animal fat substitute stability and its regulation are important factors affecting their application in food industry. The research status of animal fat substitute oxidative and textural stability and their improvement methods were summarized， and the interactions between oxidation stability and textural stability were analyzed. The development trends and prospects in relevant fields were also discussed and analyzed.