Gum Arabic is mostly used as stabilizer for milk beverages, and it is more ideal in neutral products, it mainly plays the role of emulsification and improving taste, low viscosity. Xanthan gum belongs to the fermentation colloid, mostly used for beverage viscosity suspension stabilization, generally used in combination with CMC can increase its viscosity effect, the selection of attention to the application of different types of xanthan gum suitable for acidic products and neutral products.