Abstract: Cocoa powders are not stable in beverage. Though the enzymatic treatment could improve it, but could not solve it completely. Microcrystalline cellulose (MCC) was found to be the best stabilizer, whereas the Carboxymethyl Cellulose (CMC), xanthan gum and sodium alginate could be synergic. And the optimal dosages are 0.3% MCC, 0.03% CMC and 0.01% xanthan gum. It was found that the most suitable emulsifier is the mixture of PV-1(Pharmacopoeia cellulose) and sucrose fatty acid esters (SFAE) with HLB 5 the dosage 0.1%.

Key words: cocoa powder, stabilizer, emulsifier