Abstract: The article mainly studied the application of PAAS in the ice cream product.By the single factor experiment and many factors vertical experiment,we could find: the reduction ofpH and the reduction of the viscosity of PAAS.The affiliation of Sudium Chloride could lower the viscosity of PAAS:the water fitting the normal drink had no effect on the viscosity of PAAS.Under the temperature of sterilization,the longer the sterilization, the lower the viscosity .By the mulif factor vertical experiment,we could get that the optimum experiment formula is: percentage of treacle,mixture of guar gum,Konjac gum:carrageenan(=4:1)and PAAS was 60%,0.55%, 0.15%and 0.2%respectively.

Key words: Polyacrylate , Sodium , Iscosity , Frozen drink , Stability