10% acacia gum, 3.5% conjugated linoleic acid and 0.3% w/w xanthan gum introduced as the optimum formula.
Opacity and creaming index decreased while size index, D43 and span increased during storage.
Peroxide value increased until 21 days and then decreased whereas TBA and Totox values began to increase after this time.
CLA emulsion stabilizing by AG and XG can be used as a delivery system in beverages.