Study on stability of carrot juice

The stability of carrot juices was studied by the addition of stabilizers.Through the single-factor experiments on six stabilizers,three of them-xanthan gum,guar gum and sodium alginate were selected which had significant effects on the stability of carrot juice.The results showed that when the dosage of xanthan gum,guar gum and sodium alginate were all 0.15%,the juice was better stabilized.