The effect of several thickening agents on the stability of kelp drink was studied here.Results showed that agar and xanthan gum could stabilize the kelp drink.

• 采用不同的增稠剂对海带饮料的稳定性进行研究,结果表明:琼脂、黄原胶添加到海带饮料中能起较好的稳定效果。