Abstract:The effect of combination of CMC-Na and other colloids (xanthan gum, konjac gum and guar gum) on the stability of an active lactobacillus drink (ALD) containing double proteins was studied. Among the examined combined colloids, the highest stability of ALD was achieved using the mixture of 0.3%CMC-Na and 0.1% xanthan gum, followed by the use of the mixture of 0.3% CMC-Na 0.15% konjac gum.
