Optimization of formula of soy milk stabilizer by response surface analysis.

Effects of locust bean gum, guar gum and xanthan gum on the stability of soy milk was studied by response surface analysis the optimal dosages of the three factors were determined in the paper. It was demonstrated that the soy milk showed the highest stability when the compound stabilizer was composed of 0.06‰ locust bean gum, 0.13‰ guar gum and 0.17‰ xanthan gum.