The researchers studied how different natural hydrophilic gums affect the stability of sweet corn mix juice. They tested guar gum, flaxseed gum, sodium alginate, and xanthan gum separately, and then combined guar gum, flaxseed gum, and xanthan gum together. They found that adding 0.07% of each gum resulted in the highest stability factor of 87.91% for the sweet corn mix juice.