Abstract: The stability of vegetable and fruit beverage is the key in its preparation process. The stabilities of suspension and storage of pumpkin-banana juice and carrot-banana juice were investigated. The results showed that the stability of pumpkin-banana juice is good when 0.1% xanthan gum and 0.15% arabic gum are added,and the stability of carrot-banana juice is also good when xanthan gum amount is exchanged with arabic gum amount. The absolute Zeta electric potentials of emulsions of two mixed juices are larger than 30 mV,indicating good stability of the vegetable and fruit beverages.

Key words: vegetable and fruit beverage, stability, Zeta electric potential, gum