This study aimed to develop the method for stabilising the quality of fermented maize-based product by some technical solution. Three homogenisation pressures were applied (150, 200 and 250bar). Then suspensions were mixed with xanthan and gellan gums separately with different concentrations ranging from 0.1 to 0.2%. Two flavours were tested: corn and milk flavours at concentration between 0.1 to 0.15%. The sediment height, pH, acidity, viscosity and sensory attributes were followed during storage time until 1 month. Results showed that the use of 250bar of homogenisation pressure and 0.2% of gellan gum and with mixed corn-milk flavours at 0.1% gave the best quality of product. During one month of storage, any decantation was observed; the biochemical and sensory characteristics were maintained (pH≈4, acidity <3g/L, viscosity 25cP)
