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Bottled beverage preservation

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    Posted: 09 Nov 2019 at 4:34am
Hello, I'm new to the forum and looking for help on my start up in college. I've made an almond milk bottle coffee that contains no sugar (similar to Starbucks and dunkin bottled coffee). I've had trouble keeping the beverage from separating after a few days to a week and looking for any guidance to help me stabilize my drink to make it stable and not separate. I have bought the following ingredients

- Kappa Carrageenan
-Guar Gum 
-Soy Lecithin Powder
-Xanthan Gum
-Lambda Carrageenan
-Carboxymethyl Cellulose (CMC)
-Microcrystalline Cellulose (MCC)

I plan to use Potassium sorbate as my preservative 

I appreciate any help, guidance and measurements and what ingredients to use

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