Abstract: The applications of different levels of flaxseed gum(FG) ,guar gum(GM) and denatured starch(DS) as to stabilizer blends of stirred yoghurt were studied. It was observed that there exists dramatically synergistic interactions between FG and GM. The dynamical models of the relationship of viscosity and gel strength with ratio of FG to GM to DS were established with three-factor quadratic orthogonal rotation combination test. The optimum proportion(%) among them is 3:2:20. The product costs per ton is decreased by $103.5 to 128.5,and this would bring great economical benefits to enterprises. Meanwhile,in the case of ensuring the products quality,the shelflife of yoghurt can be prolonged to 27 d at 4 ℃ by adding the stabilizer blends.

Key words: flaxseed gum, stirred yoghurt, stabilizer blends, long shelflife