Lin Meijuan did a study on the suspension stability of glutinous corn juice with colloids and pointed out that when the mass ratio of xanthan gum to locust bean gum was 1:4, the beverage reached the lowest value of sedimentation rate and the best suspension stability.
Si Weili studied the effect of konjac gum, locust bean gum, and xanthan gum on the stability of suspension of fruit juice drinks, the results showed that when konjac gum, locust bean gum, and xanthan gum to 3:2:2 ratio, the amount of 0.06%, the stability of suspension of fruit juice drinks is the best, and moderate viscosity, no obvious gelation phenomenon.
Si Weili also studied the compounding of konjac gum, locust bean gum, and xanthan gum and the effect of various phosphates on the stability of suspended fruit yogurt drinks, the study concluded that when konjac gum, locust bean gum, and xanthan gum in the ratio of 4:1:2 by mass, and its addition of 0.06%, the system suspension is better; adding 0.08% of sodium hexametaphosphate of the total beverage, the system suspension is the best.