The aim of this research was to study the function of gellan gum, sucrose ester and microcrystalline cellulose as stabilizer in ready to drink chocolate milk. This study was divided into two phases. The first phase was being conducted to obtain the optimum formulation of the ready to drink chocolate milk by using Response Surface Methodology (RSM) with Central Composite Design (CCD). Three responses which are pH, conductivity and viscosity were chosen as screening indicator to observe any changes towards the ready to drink chocolate milk when being added with the stabilizers. From the result, the addition of all three stabilizers do not significantly affect all the responses. This shows that the incorporated range can maintain the similar condition of the ideal ready to drink chocolate milk. The optimum formulation of the stabilizers added in 200mL of ready to drink chocolate milk was found to be 0.038, 0.09 and 0.007 (for the gellan gum, sucrose ester and microcrystalline cellulose respectively) based on the desired response.
