The effect of carboxy methyl cellulose, high ester pectin and propy leneglucolalginate were significant, and we experienced the synergic effect of them by positive cross assay.

• 增稠剂羧甲基纤维素钠、高酯果胶及藻酸丙二醇酯能够显著提高调酸果奶的稳定性，并通过正交试验进行增稠剂的复配。