Abstract:In order to find a good stabilizer in stead of through adding aluminum additives such as twelve water aluminum potassium sulfate in the traditional starch products，the effect of different polysaccharide and protein stabilizers such as guar gum，carrageenan，xanthan gum，sodium carboxymethyl cellulose，sodium alginate and whey powder on the quality of potato vermicelli was investigated. The results showed that the addition of carrageenan was better on the quality of sensory analysis than other stabilizers，while whey powder also could keep product good sensory properties，adding 0.05 % carrageenan and guar gum could form better gel relations and water loss. When contrasting the boiling loss，guar gum，sodium alginate and carrageenan was superior than that of CMC-Na，xanthan gum and whey powder，with the increase of stabilizer concentration，the swelling degree of potato vermicelli reduced at first，while the additions of different stabilizers were higher than 0.075 %，there difference was not obvious.