Abstract: The paper studied the characteristics of two commonly used stabilizers, CMC - Na (car-boxymethyl cellulose) and agar-agar, espacilly their variations of viscosity in common beverages. Furthermore ,the technological process and quality control of Li Li-orange juice and sour milk processes are also discussed . The test results showed that the same stabilizer made by different manufacturers had different viscosity characteristics. The results can be used as reference for quality control in beverage processing.