As thickener, suspending agent, gelling agent, emulsifying agent and stabilizer, the general dosage is 0.03% -0.5%. For example, the dosage in cocoa milk is 0.025% -0.035%, milk gel is 0.2% -0.3%, yogurt is 0.02% -0.03%, heat-sterilized beverages and milk The K type is selected for the gel. At the same time, carrageenan and locust gum have a synergistic effect, which can increase their curd strength and viscosity.
