Abstract: The present study was conducted to test the individual and combined effects of 4 natural hydrophilic colloids such as sodium alginate, guar gum, xanthan gum and pectin on the suspension stability of yam juice, evaluated in terms of turbidity difference before and after sample centrifugation. The results indicated that the individual effects of sodium alginate, guar gum and pectin on the suspension stability of yam juice were statistically significant and regulative. The best suspension stability of yam juice was achieved by using all of them: 0.17% sodium alginate, 0.10% guar gum and 0.17% pectin.

Key words: yam juice, suspension stability, natural hydrophilic colloid