An oil-in-water emuision stabilizer comprises a blend of 27-90% guar, 8-66% algin, and 0.5-30% xanthan gum, the amount of each being chosen to total 100% and the percentages being by weight. The stabilizer is used for thickening and stabilizing oil-in-water emuisions containing milk solids. It is added, with agitation, to the water at room temperature, or to the milk-solids-containing water mix at 50 DEG C, after which the milk solids not fat (in the room-temperature water procedure), butter fat, and other ingredients are added. The mix develops viscosity after processing resulting in a smooth-flowing thickened mix.
