Abstract: he stability of agar, carboxymethylceJIulose (CMC), pectin、 sodium alginate、 Xantham gum、 gelatin were studied. Results showed that compound stabilizer made from agar and CMC pessesses suspension property, and could maintain stable in solution for a long time. The influences of concentration、 temperature, pH value、 non-electrolyte on the suspension property of this compound stabilizer are discussed . Application tests are made in carror juice and orange drink。

Key words: Stabilizer Suspension Agar Carboxymethyleellulose