abstract |
A stabilizer system for use in cereal beverages containing carboxymethylcellulose (CMC), xanthan gum and gellan gum is disclosed. In one embodiment of the invention, the stabilizer system comprises about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. This stabilizer system may be used in milk-based or fruit-based cereal drinks. |